Ghee can be defined as clarified butter that originated in India and is commonly used in cuisine, traditional medicine and religious rituals. For many years, ghee has been a staple in Indian cuisine. Ayurvedic defines ghee as a best alternative for cooking oils, mending both personality and body. Ghee is prepared with raw milk, which is boiled and later cooled to 43°C which also includes curd (Indian Yogurt). Adulteration of ghee comprise of mixtures of animal fat, crushed animal bones, palm oil, essence and hazardous chemicals.
Tests available for following adulterants and parameters
Vanaspathy or Margarine
Starch
Mashed Potatoes, Sweet Potatoes
