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Adulteration is a process of mixing undesirable and inferior materials in food. The material or substance which is added to food is called as adulterants. Generally, ghee is adultered with vanaspati. However, when ghee is adultered with coal tar dyes. This adulteration is detected by adding hydrochloric acid to the ghee. The appearance of crimson red colour indicates the adulteration of ghee with coal tar dye.