adulterant

An adulterant is a substance added to another material to alter, misrepresent, or degrade its quality, purity, or identity. Adulteration can be intentional, often for economic gain or to imitate a higher-quality product, or unintentional, arising from improper handling, processing, or contamination. It is distinct from impurities (unwanted constituents that occur naturally or during manufacture) and from contaminants (undesired pollutants that enter a product).

Areas of concern include food and beverages, medicines and cosmetics, and other consumer goods. In food, common adulterants may include diluents or water added to milk, fillers in spices, or syrups and sugars used to mimic authentic flavors. In medicines and cosmetics, adulterants can be cheap additives or diluents intended to increase volume or appearance, sometimes at the expense of safety or efficacy. In some cases, adulteration involves illicit drugs where cutting agents are introduced to increase weight or alter effects.

Detection and regulation rely on quality control standards and testing. Regulatory agencies establish permissible limits and require evidence of identity, purity, and safety. Analytical methods such as chromatography, spectroscopy, and immunoassays are used to identify adulterants and quantify their presence. When adulteration is detected, authorities may require recalls, impose penalties, or enforce corrective actions.

Historical and legal context reflects ongoing concerns about adulteration’s impact on public health and trust. Public awareness, consumer protection laws, and international standards aim to reduce adulteration and promote transparency in production, labeling, and reporting.