Effect of Fractionation on the Composition, Physico-Chemical Properties, and Oxidative Stability Index of HF Ghee

Indu B.; H. M. Jayaprakasha

Authors

Indu B. Asst. Professor, Dept. of Dairy Chemistry, VKIDFT, Kerala Veterinary, and Animal Sciences University, Mannuthy, Thrissur, Kerala, INDIA
H. M. Jayaprakasha Professor, Dairy Science College, Karnataka Veterinary and Animal Sciences University, Hebbal, Bangalore, Karnataka, INDIA

Keywords:

Fractionation, HF Ghee, Physico-Chemical Properties, Oxidative Stability Index

Abstract

Ghee, the clarified milkfat prepared mainly from cow or buffalo milk and has the highest share of exports in the dairy product sector is increasingly demanding and now it is gaining popularity in the western world too. Modification of milk fat composition in the simplest way of fractionation would result in fat fractions with desired technical and nutritional properties, appears which to be the most promising option. The increase/decrease in milk fat parameters and their impacts by milk fat fractionation technologies have been studied by optimizing the fractionation temperature to 300⁰C. The composition and physicochemical properties of all the ghee fractions were pertaining to the Ghee standards making it to be possible to be marketed in either way., stearin or olein, depending on the consumer’s choice. Economic fractionation of milk fat into liquid and solid fat fractions, which differ markedly from one another in chemical composition and physical characteristics, but are within the statutory limits of food safety by FSSAI could increase the utilization of milk fat in many food applications. The apparent merits of fractionated milk fat in the baking and confectionery sector have encouraged several scientists and efforts were made to incorporate fractions for the preparations of sweets. The potential of having a solid fraction for increased textural properties and overall acceptability was identified in many products and such initiatives will help to come up with the concept of tailoring milk fat to compete with other fats and oils in meeting the needs of the food industry.

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