Analogue paneer is a synthetic substitute for real paneer, made from non-dairy ingredients like vegetable oils, starch, and emulsifiers instead of milk. Commonly used to cut costs, it lacks the nutrition, texture, and taste of real paneer and may pose health risks with regular consumption.
Smell & Texture
Real paneer smells fresh and milky with a soft, grainy texture, while fake paneer often has a sour or artificial odor and feels rubbery or too smooth.
Heat Test
In a heat test, real paneer releases fat and turns golden, while fake paneer may turn rubbery, break, or burn without browning.
Hot Water Test
Boiled real paneer stays firm and keeps its shape, while fake paneer may dissolve, break, or turn rubbery due to synthetic ingredients.
Iodine Starch Test
Apply a few drops of iodine to a paneer piece—if it turns blue or purple, it contains starch and is fake. Real paneer shows no color change.
Use Soybean Powder
Boil water, let it cool slightly, then add soybean powder and a piece of paneer—if the water turns light red, it may indicate the presence of detergent or urea, suggesting adulteration.
The Food Safety and Standards Authority of India (FSSAI) has expressed concerns over fake paneer, which is often adulterated with synthetic milk, starch, palm oil and detergents. FSSAI requires analogue paneer (non-dairy paneer) to be clearly labeled to avoid misleading consumers.