A comparison of the physico‐chemical properties of low‐cholesterol ghee with standard ghee from cow and buffalo creams

Abstract

Low‐cholesterol ghee with 90% less cholesterol was prepared using β‐cyclodextrin. The physico‐chemical properties such as Reichert‐Meissl (RM) value, Polenske value, Butyro‐refractometer (BR) reading at 40°C, Iodine value and free fatty acids (FFA) as oleic acid in cow standard ghee and the corresponding low‐cholesterol ghee remained almost unaltered. A similar trend was also observed in buffalo ghee. Fat soluble vitamins (β‐carotene, A and E) in both cow and buffalo low‐cholesterol ghee were very similar to that of respective standard ghee samples. However, 65 to 70% loss of vitamin D was observed in low‐cholesterol ghee.