Vol. 12, Issue 1 (2023)

Author(s):
Heena Kauser, Shilpashree BG, Parwez Ali, Aziza begum and Sri Teja Vellore

Abstract:
Ghee is an expensive product that costs three to six times the price of edible vegetable oil. Ghee is frequently contaminated with inexpensive vegetable oil (Palm oil). The chief techniques of fractionations are dry fractionation and Solvent fractionation for separating triacylglycerol based on melting temperature. Dry fractionation without solvents is preferred as a more neutral technique because it is the simplest and most cost-effective separation technique. In the current study of ghee was blended with palm oil at different levels such as 0, 5, 10, and 20 per cent respectively and such product was subjected for dry fractionation techniques. In the present study it showed that palm oil has high moisture content and FFA as compared to control ghee. Hence, there was increase in the effect of moisture content and FFA as the level of adulteration increased.