Vol. 11, Issue 8 (2022)

Author(s):
Heena Kauser, Shilpashree BG and AR Praveen

Abstract:
Ghee is a high-priced product that costs three times as much as edible vegetable oil. Ghee is frequently adulterated with low-cost vegetable oil (Palm oil). The most cost-effective method of modifying the physical properties of milk fat is fractionation. Dry fractionation and solvent fractionation are methods for differentiating triacylglycerol based on melting temperature. Dry fractionation without solvents is preferred as a more neutral technique it is simplest and most cost-effective separation technique in the present study ghee blended with palm oil at the level 0, 5, 10 and 20% using physico-chemical characterization could be detected using the Reichert-Meissl value (R.M.) at 20% palm oil. The dry fractionation could be used to detect adulteration with palm oil at 20% by using the R.M. value (solid fraction), Butyro-refractometer reading (liquid fraction) and Iodine value (liquid and solid fraction).