Dr. RAS Naidu, PhDIntroduction:
Milk is a mixture of fat globules dispersed in water, along with proteins, sugars, minerals, and vitamins. Milk is an oil-in-water emulsion, where fat droplets are dispersed in the watery portion. The cream is separated from milk either by Natural Separation by Gravity or Mechanical Separation (Centrifugation). Cream is a water-in-oil emulsion. Churning of cream (cultured with beneficial bacteria for proper fermentation) separates butter from liquid portion(buttermilk). While unsalted butter is preferred for cooking and baking, salted butter is used for enhancing flavor and increasing shelf life. Ghee is made by clarifying butter through a process that removes water and milk solids, leaving behind pure butterfat. Ghee is an integral part of Indian food and culture.
The culinary in America, Europe and Australia it is used in the form of butter, while in India and certain other countries it is used principally as ghee. Ghee can be made from milk of various animals, most commonly cows, buffaloes, goats, and sheep. The nutritional content and health benefits of ghee vary based on the type of milk used, as the fatty acid profiles, micronutrient content, and bioactive compounds differ among these animals. Milk solids such as carbohydrates, proteins, and minerals are removed to produce final product in the form of “clarified” butter.
Pure ghee is 99.5% fat while butter is roughly 80% fat. Ghee consumption in moderation reduces bad cholesterol (low-density lipoprotein (LDL) cholesterol), supports brain health, balances hormones, energy booster, and weight management (in moderation). Conjugated linoleic acid (CLA) may play a role in immune function, cancer prevention, weight management, and heart health. Unsaturated fats( omega-6s and omega-3s) are anti-inflammatory fats that support heart health.
Chemical composition of ghee:
Short chain saturated fatty acids: Butyric acid; Caproic acid.
Medium chain saturated fatty acids: Caprylic acid; Capric acid; Lauric acid.
Long chain saturated fatty acids: Myristic acid; Palmitic acid; Stearic acid.
Long chain mono-unsaturated fatty acids: Palmitoleic acid; Oleic acid.
Long chain poly-unsaturated fatty acids: Linoleic acid (omega-6 fatty acid); Octadecatrienoic acid (omega-3 fatty acid)
Vitamins: Ghee is a source of fat-soluble vitamins including vitamin A, vitamin D, vitamin E, vitamin K.
Factors affecting quality of ghee: Of the four main factors that influence the quality of ghee viz. moisture content, acidity, heat treatment and type of bacterial culture used for fermentation, the heat treatment (110–150° C) was found to be the most important. The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavor.
Ghee Quality Variation(Cow vs Buffalo): Cow ghee typically contains higher levels of butyric acid, making it softer. Buffalo ghee may have a higher saturated fat content, giving it a firmer consistency. Cow milk ghee is more widely regarded for its Ayurvedic benefits and is seen as more spiritually significant, while buffalo milk ghee is appreciated for its richness and higher yield in cooking. Buffalo milk contains more fat, which yields more butter and ghee compared to cow milk. Buffalo milk ghee is preferred in sweet-making and heavy frying due to its rich, creamy flavor and higher yield.
Ghee Nutritional value (Grass-fed vs Grain-fed): Grass-fed cows produce ghee with higher levels of omega-3 fatty acids, CLA (conjugated linoleic acid), and fat-soluble vitamins (A, D, E, and K) . A better balance of omega-3 to omega-6 fatty acids is present in grass-fed butter and ghee. This ratio is crucial for maintaining overall health and reducing inflammation in the body. Grain-fed animals produce ghee with higher omega-6 content with a less favorable ratio to omega-3, which can contribute to chronic inflammation and increase the risk of certain diseases when consumed in excess over time.
Stability (Ghee vs Butter): Ghee is more shelf-stable and resistant to oxidation because it lacks the water and phospholipid content that can lead to spoilage. This makes it ideal for long-term storage without refrigeration. Butter is more prone to spoilage and rancidity because it contains water and the phospholipids that can be susceptible to oxidation.
Ghee key standards: Moisture content maximum 0.5% w/w; milk fat minimum of 99.5%; Iodine Value 25-38; Saponification value 205-235.Microbiological limits must be adhered to permitted specifications.
Butter key standards: Moisture content maximum 16%, milk fat minimum of 80%, Salt content (for salted butter)maximum 3%, curd content maximum 2%, microbiological limits must be adhered to permitted specifications.
Dietary supplements with Ghee: Medicinal herbal extracts such as Arjuna bark extract can be infused into grass-fed organic cultured ghee which contains omega-3 fatty acids, conjugated linoleic acid (CLA), and fat soluble vitamins ((A, D, E, and K). This combination promotes heart health, improve digestion, enhances absorption of active principles of Arjuna extract for providing its antioxidant, anti-inflammatory, and immune system strengthening properties. Also, several herbal extracts such as Ashwagandha root extract, triphala (combination fruit extracts of Amla, Bibhitaki, and Haritaki), Shatavari, Brahmi etc. can be infused into ghee for promoting their respective health benefits. These products are available in market under various proprietary names.
Health Benefits of Ghee:
1. Rich in Nutrients: Fat-soluble vitamins (A, D, E, and K) are essential for maintaining health, particularly in promoting immunity, good vision, and strong bones.
2. Good Source of Healthy Fats: Medium-chain fatty acids are easily digested and used as an energy source rather than being stored as fat. Butyric acid is beneficial for gut health, and supports anti-inflammatory processes.
3. Lactose-Free: Ghee suitable for people who are lactose intolerant or sensitive to dairy.
4. Boosts Digestion: Ghee stimulates the secretion of gastric acid, which helps in digestion. It’s also rich in butyrate, a short-chain fatty acid that supports healthy gut bacteria and reduces inflammation.
5. Supports Heart Health (in moderation): it may increase good HDL cholesterol levels, promote cardiovascular health when consumed in moderation.
6. Ayurvedic Benefits: Ghee is believed to promote digestion, lubricate joints, and support mental clarity.
Adulteration of Ghee:
Ghee is often adulterated due to its high demand and value. Common adulterants and methods include Vanaspati (hydrogenated oils), animal fats (tallow), starch(thickeners and increase volume of ghee), synthetic ghee (using artificial flavoring and chemical ingredients), and cheaper oils (palm oil). Hence, it is advisable to purchase trusted brands free from added preservatives, colors or flavors.
Conclusions:
Adulterated ghee not only diminishes the nutritional value but can also pose health risks, including digestive issues and heart problems. Always, purchasing ghee from reputable sources and checking for quality certifications is recommended to avoid these adulterations. When choosing between butter and ghee, dietary preferences, health considerations, and culinary needs must be considered. Ghee is preferred for high-heat cooking, longer shelf life, and for people with lactose or dairy sensitivities. Butter is better suited for spreading, baking, and low-heat cooking, with the added benefit of phospholipids and a milder flavor. The choice between butter and ghee largely depends on dietary needs, culinary uses, and personal preferences. For optimal health, grass-fed butter and ghee are generally the better choice, but cost and availability might influence individual preferences.
Disclaimer: The information provided in this blog is for general informational purposes only and is not a substitute for professional medical advice. Always consult with a healthcare provider or nutritionist or dietician for any health-related concerns.
