The adulteration of olive oil in the market is quite serious, often mixed with corn oil, peanut oil, and soybean oil. When selecting olive oil, pay attention to the following points: the acidity value should not exceed 3.3%, which is the standard for edibility; labeling that states “extra virgin” guarantees quality; in terms of origin, olive oils from Spain, Italy, and Greece have a good reputation; in terms of color, clarity and brightness are usually indicators of high quality.
The issue of milk adulteration cannot be overlooked, with common additives including milk powder, urea, and casein. Some unscrupulous merchants even use urea, detergents, and other mixed skim milk powders to produce fake milk. A simple method to distinguish real milk is to observe whether its texture is delicate and smooth. Pour the milk into a glass cup and let it sit for several minutes; if a thin, even layer remains on the wall of the cup after pouring it out, the quality is better.
In the honey market, syrup, corn syrup, and glucose are common adulterants. Pure honey should present a semi-transparent colloidal state, glossy but not excessively clear, and generally, the viscosity of honey is proportional to its quality.
Coffee also faces counterfeit issues, which may be mixed with roasted corn flour or barley flour, and instant coffee may contain added cereals, starch, etc. Real coffee emits a unique aroma, and instant coffee should dissolve quickly after brewing, with no floating matter or sediment on the surface of the water.
As for orange juice, some products on the market may be diluted or contain non-natural ingredients, affecting their purity. Therefore, when choosing the above foods, consumers need to discern carefully to ensure they purchase genuinely high-quality products.
