Tocopherol as a Measure of Butter Adulteration

Chapman and co-workers (Mahon and Chapman, 1954 Anglin et al., 1955) have developed an analytic method for the detection of adulteration of butter with animal and vegetable oils. They commented that ordinary 

Ramanujan and Anantakrishnan (1958) have used this method to detect adulteration of ghee with hydrogenated peanut oil, which will raise the tocopherol by 28-207 % when added at levels of 5-25 %. Because of variations in butter, this method is not practical until at least 10 % of an oil such as peanut oil have been added as adulterant. 

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