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Ghee : Its Properties, Importance and Health Benefits

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 Ghee : Its Properties, Importance and Health Benefits
Anil Kumar, Shreya Tripathi, Nidhi Hans, Falguni Pattnaik, Satya Narayan Naik
Centre for Rural Development & Technology, Indian Institute of Technology, Delhi-110016

Abstract of fat on the Indian subcontinent, because of its

economic, nutritional and sensory characteristics. In
Ghee is a type of clarified butter fat that has been
ghee manufacturing, the fermentation of milk to curd
produced and utilized in India from antiquity. It is used in
may or may not be performed to render fat from the
Ayurveda as a therapeutic agent and also for religious
medium. It can also be achieved directly by separating
rituals. It is popular in India because of its nutritional
the cream form the milk followed by heat treatment. The
attributes and characteristic flavor and aroma and is
term “Desi ghee” is generally used for milk fat obtained
considered as sacred food. It is made from milk, cream,
from fermented milks whether from cow or buffalo in
or butter of several animal species. Ghee processing
which curd has to be churned to form butter followed by
may be achieved by drawing fat from milk, cream or
heat clarification to separate out fat from non-fat
butter using direct heat with or without fermentation.
medium. Similarly, manufacturing of ghee can be
Ghee is unique type of fat by its characteristic flavor
achieved by numerous methods (figure 1) with respect to
which is basic criterion for its acceptance and is greatly
raw material utilized (milk, cream or butter), treatments
influenced by the processing methods i.e. fermentation
given at different stages and the handling towards the
of cream, butter or milk and even heating processes. It is
final products (semi-finished or fully formed ghee).
fairly shelf stable because of low moisture content as
well as possible natural antioxidants contents. As a Ghee is one of important cooking medium, because the
human food, ghee has been accepted universally as taste it adds to food is absolutely pleasant and also
superior fat to other fats, mainly because of its promotes good health. It remains a top choice among
characteristic short chain fatty acids content, which are households in India in comparison of other fats/oils, with
responsible for its better digestibility and anti-cancer some trusted brands (Gowardhan, Anik, Milkfood,
properties. Ghee is also an important carrier of fat- Madhusudhan,Verka, Amul, Healthhaid, Gopaljee,
soluble vitamins (A, D, E, K) and essential fatty-acids Nestle Everyday, Patanjali and Britannia) having their
(linolenic acid and arachidonic acid), apart from having stronghold in the market. However, it is essential for
rich and pleasant sensory properties. Ghee is believed to good health up to some extent, consuming it beyond the
be a coolant, capable of increasing mental power, individual limit may show detrimental health effects,
physical appearance, curative of ulcers and eye- because of having cholesterol content and is also highly
diseases. saturated in nature.
Milk
Key Words: Ghee, Physico-chemical properties,
composition, importance, health benefits
Separation Spontaneous
fermentation

Cream
Introduction
Fermentation Chirning
Dairy activities and business have traditionally been
rooted to India's rural economy. India is the leading
Butter
producer and consumer of dairy products. As per the Churning
report of India Dairy Products Market Forecast & Heat clarification

Opportunities, 2017, the market for dairy products has Butter

opened a wide window in food processing sector, Ghee Ghee

simultaneously if provided with proper stable and DC method MB method

Startification (Desi method)
sanitized conditions to achieve the international
standards. The market in our country has grown rapidly
Fat phase
over the last few decades and predicted to be growing at
a faster rate as compared to the global dairy market. Heat clarification

Amongst all dairy products, ghee is most valuable item

as per its cost, nutrition and flavor attribute. Ghee
PS method
Ghee
CB method
In ancient India, ghee (Ghrita) was produced far back as
1500 BC (Achaya, 1997). Some reports have also Figure 1. Flow diagram illustrating four methods of ghee
mentioned similar type of product in Middle East, manufacture: milk butter (MB) (desi); cream butter (CB);
available probably since same ancient times (Abdalla, direct cream (DC); pre-stratification (PS).
1994). It is one of the costlier and most acceptable type
6
LIPID UNIVERSE January - December 2018, Volume-6
Indian Scenario (mostly cholesterol) occurs to the extent of about 0.5%.
Ghee may also contain good amount of conjugated
Indian dairy sector contributes large share in agricultural
linoleic acids, a reported anti- cancer agent (Clement et
gross domestic products. Presently there are around
al, 1994).
70,000 village dairy cooperatives across the country.
Milk production gives employment to more than 72 Ghee is unique fat; because of flavor it imparts to the
millions dairy farmers. By, India’s current year (CY) 2018, food articles and therefore, enhances overall
fluid milk production was forecasted at 167 million metric acceptability of the product. Hence, flavor is primary
tons (MMT) assumed a normal monsoon, increased by criterion of its acceptability, which is greatly influenced by
3.7 percent from previous year. The Government of India different factors like fermentation of the cream or butter
(GOI) estimates demand for milk to increase to 200 MMT and the heat treatments used. The key ghee flavoring
by the year 2021-22, requiring a 20 percent increase in compounds reported are carbonyls, lactones and free
milk production. In order to augment the milk production fatty acids (Wadhwa and Jain, 1990). It is fairly shelf-
to fulfill rising domestic demand, GOI has implemented stable fat, because of its low moisture content, which is
the National Dairy Plan (NDP) through the National Dairy regulated by time and extent of heat treatment used in
Development Board (NDDB). processing. It also has possible antioxidative properties,
responsible for its stability by preventing oxidation.
India ranked first in milk production with per capita
Therefore, it is more convenient product than butter and
availability of milk is from 225 grams per day in 2001-
cream in the tropics regions, because it remains stable
2002 to 355 grams per day by 2016-17 (NDDB, 2018).
under warm conditions. Basically, the low moisture and
The market size of ghee in India is more than 10,000
milk solid non-fat contents in ghee are responsible for the
crores as of 2017. India is the world’s largest producer of
restricted bacterial growth in it (O'Mahony, 1988). The
ghee and also largest consumer. In CY 2018, combined
other factors in ghee may be because of its
butter and ghee (clarified butter) production is estimated
phospholipids contents (ca. 400 mg/Kg), low acidity and
at 5.6 MMT, increased by 3.7 percent from previous year
the presence of natural antioxidants, which are also
on rising domestic demand due to population growth and
believed to contribute to the extension of its shelf life
demographic shifts (GAIN, 2018). The demand for ghee
(Sserunjogi, et al, 1998).
(clarified butter) and butter continues to remain robust.
Reportedly, ghee is the most consumed value added Ghee can be served to the people of all age groups for
dairy product and is primarily used for cooking and frying their nourishment. It is a good carrier of fat-soluble
and as dressing or toppings for various foods. It is also vitamins (A, D, E and K) along with essential fatty acids
used in the manufacture of snacks and sweets often (linolenic and arachidonic acid) which are responsible for
mixed with vegetables, cereals, fruits, and nuts. In some wellbeing. The only concern of ghee is of its cholesterol
parts of the world, ghee is considered as a sacred level (0.2–0.4%) which makes appreciable contribution
product and is used in religious rites (Mortensen, 2011). to cholesterol intake when consumed at high level. In
recent years, the consumers becomes extra aware
about the cholesterol-containing foods, hence is
Physico-chemical properties of ghee affecting the uses and the market growth of such
Milk fat is one of the complex forms of lipids existing in products (Kumar, et al., 2010).
nature. Ghee is processed milk fat and basically known Being a valuable product, the standards and quality
as clarified butter fat or anhydrous milk fat. It is mainly parameters of ghee has been prescribed by Government
composed of glycerides (usually mixed), and other minor of India to ensure genuine product to the consumer,
constituents found, are free fatty acids, phospholipids, under FSSAI rules, 2011 (Table 1) and Agmark rules,
sterols, sterol esters, fat-soluble vitamins, carbonyls, 1981 (Table 2). However these standards are not
hydrocarbons, carotenoids (only in milk fat derived from comprehensive for detecting adulteration in ghee, and
cow). It also contains small amounts of charred casein can hardly establish the type and the level of added
and traces of calcium, phosphorus, iron and so on. The adulterants. This may be because of wide variations in
moisture content in ghee is very negligible (0.3%) and the physico-chemical makeup of milk fat owing to
the major part composed of glycerides (~98 % of the total different factors like animal species, feeding practices
matter). Of the remaining constituents about 2 %, sterol and nutritional management etc.

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 Table 1. Standards of Ghee under FSSAI Rules (2011)

a. Baudouin test shall be negative

b. By cotton tract is meant the areas in the state where cotton seed is extensively fed to the cattle and so notified
by the State Govt. concerned.
c. Usually such cotton tract areas ghee has low RM value and high BR reading compared to other areas.

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 Table 2. Standards of ghee under AGMARK Rules (1987)

a. * Areas other than cotton tracts of Saurashtra and Madhya Pradesh.

b. @ Recognized cotton tracts (of Saurashtra and Madhya Pradesh).
c. By cotton tract is meant that area where cotton seed is extensively fed to the cattle.
d. **Ghee with Reichert Meissl value between 19 and 21 shall be graded only after a phytosterol acetate test has been
performed and the result thereof found to be negative.
e. Percentage of Free Fatty Acids (as Oleic acid) shall not exceed 3.0 for Standard Grade Ghee.

Gross composition of ghee The levels of diglycerides, monoglycerides and free fatty
Bulk of ghee is mainly made up of triglycerides (~98 %), acids vary due to breakdown of triglycerides by
derived whether from cow or buffalo milks (table 3). The hydrolysis during storage of ghee. The concentration of
other classes of lipids which are present in minor phospholipids in ghee also increases with time and
quantities in ghee are: diglycerides (1-2%), temperature used during clarification of butter or cream
monoglycerides (0.1-0.2%), free fatty acids (1-10 to ghee. Furthermore, the levels of vitamin A, carotene
mg/100 g), phospholipids (0 to 80 mg/l00, sterols (mainly and tocopherols (within certain limits), depend directly
cholesterol), fat soluble vitamins, carbonyl (4-6 ug/g), on the levels of these components in the ration of the
glyceryl ethers (O.8uM /g) and alcohols (1.8-2.3uM/g). animal (Ramamurthy, 1980).

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 Table 3. Gross composition of ghee.

S-Saturated, U-Unsaturated
Table adopted from the works reviewed by Achaya, 1997

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Fatty acid Composition possessed slightly higher proportion of C4:0, C6:0,
C16:0 and C18:0 fatty acids than those of cow ghee.
Ghee is a common term, mainly used for heat clarified
There is a lower level of C18:1, C18:2, C18:3 and C20:0
milk fat derived whether form cow or buffalo or mixture
fatty acids in buffalo ghee than in cow ghee. Similar
thereof. The major fatty acids found in ghee are myristic,
differences in fatty acid profile of milk fats from the two
palmitic, stearic and oleic acids. There is slight
species have also been reported by other workers (Lal &
differences in fatty acid composition of ghee from the two
Narayan, 1984; Jensen et al, 1991). The differences
species (buffalo and cow) as reported by Kumar et al,
noticed in the fatty acid composition of milk fats form both
2015. The average percentage of unsaturated fatty acids
the species may be attributed to the species, breed, feed
of buffalo and cow ghee are 28.73 and 32.21,
composition, physical health of herds and many more.
respectively. This indicates that cow ghee is slightly more
The studies shown here are carried out under identical
unsaturated than buffalo ghee. In addition, buffalo ghee
conditions of feeding and other parameters.

Table 4. Fatty acid composition of ghee.

*The first figure refers to the number of carbon, and the second figure to the number of double bonds.
**Data represent the mean±SE of six determinations
Similarly, numerous studies showed the compositional variation of ghee in different seasons. Summer season’s (May-
June) samples showed slight increase in the unsaturated fatty acids, whereas in monsoon (July-August) and winter
(January-February) seasons marginal decrease in unsaturated fatty acids was observed (Ramamurthy & Narayan,
1971; Frelich et al, 2009, Kumar et al, 2015, Upadhyay et al, 2018).

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The shelf life of ghee during heating in the preparation of ghee, on its oxidative
stability.
Ghee deterioration may occur as a result of development
of oxidized and/or rancid flavors (van den Berg, 1988). Textural changes may also occur in ghee during storage.
Basically, the thermal processing involved in ghee The fat in ghee crystallizes with the formation of solid,
manufacturing lowers down the moisture content which semisolid and liquid layers. Ghee stored at 20°C or
plays an important role in destruction of most bacteria below has been reported to solidify uniformly with fine
and further restricts them to grow. Buffalo ghee has been crystals. However, the ghee stored above 20°C and
reported to be more resistant to lipolysis than cow ghee below 30°C solidifies with a loose structure. It has been
(van den Berg, 1988), mainly because of low suggested that ghee should be stored at temperatures
unsaturated fats. The keeping quality of ghee is below 20°C to avoid layer formation (Ganguli and Jain,
governed by several factors i.e. ripening of cream, 1972).
method of manufacture, clarification temperature and
the permeability of the packaging material to air and
Importance of ghee
moisture (Singh and Ram, 1978). The shelf life of ghee
may be of 06-08 months, even at ambient temperatures. Modern science now verified, what Ayurvedic health
Although, some studies reported it up to two years science has said since thousands years ago: Ghee is a
(Bekele and Kassaye, 1987). However, such variations health booster, offers cooking benefits and is good for
in shelf life could be due to regional preferences in taste the mind and spirit. Here are a few benefits:
and many other factors. Ghee is considered as ideal medium for deep frying
Furthermore, the storage stability of ghee is attributed to because it possess high smoke point (250 °C) which is
the low moisture content (ca. 0.2%) and high content of well above the normal cooking temperatures (180-200
phospholipids (ca. 400 mg kg~1) and perhaps the free °C) and also higher than most of the vegetable oils
amino acids, which are liberated from the phospholipid- (Bader, 2010; Deosarkar et al, 2016). Ghee does not
protein complex into the fat phase (Achaya, 1997). The require refrigeration conditions to store, therefore not
low acidity of the ghee and the presence of natural spoil easily. It is not likely to affect people with a dairy or
antioxidants are also believed to contribute to extend its casein intolerance. Ghee is made from butter but the milk
shelf life (van den Berg, 1988). Cow ghee is apparently solids and impurities have been removed, so most
more shelf stable than buffalo ghee due to the higher people who are lactose or casein intolerant have no
content of natural antioxidants in the former (van den issue with ghee. It is rich in the oil soluble vitamins A and
Berg, 1988). Generally, ghee derived from fresh E (Achaya, 1997) and also rich in vitamin K2 and CLA
cream/butter has a longer shelf life than ripened (Conjugated Linoleic Acid); an antioxidant with anti-viral
cream/butter ghee (Ganguli and Jain, 1972; Singh et al, and anti-cancer properties, if sourced from grass fed
1979). cows (Dhiman et al, 1999, 2000).

Similarly, the antioxidant properties of different Ghee is nutritionally superior to other oils/fats because of
constituents in ghee were also been studied. Pagote and its medium chain fatty acids (MCFAs) content, which are
Bhandari (1988) reported that phospholipids particularly absorbed directly by the liver and burned to provide
cephalin, possess antioxidant properties, therefore the energy. Therefore, for athletes it can be of consistent
antioxidant property of ghee does not depend on one energy source. Also, the energy from medium chain fatty
constituent alone. Other constituents such as amino acids can be used to burn other fats in the system and to
acids, sulphydryl compounds, free sugars and products lose weight (St-Onge & Jones, 2008: Nokasa et al,
of their interaction with proteins during heating are also 2009), therefore the anti-obesity properties of these
considered to contribute, mainly because of their MCFAs are well recognized. Ghee (unlike other oils)
reducing capacity. Phospholipids may exhibit exclusively contain butyric acid; a short chain fatty acid
antioxidant activity by binding metals, regenerating other (Kumar et al, 2015), which contributes to its distinct flavor
antioxidants, and providing synergism with phenolic and easy digestion. Beneficial intestinal bacteria convert
antioxidants. Sripad et al (1996) has associated the fiber into butyric acid and then use that for energy and
antioxidant properties of the ghee residue with the intestinal wall support (Maurice Bugaut, 1987). A healthy
presence of tocopherols, phospholipids and products of body therefore makes its own form of ‘ghee’ but we are
browning reactions. Similarly, Harendra and Vijayender aiding that greatly by consuming of it. It is proved that
(1987) investigated the role of polar carbonyls, produced people with unhealthy digestive tracts do not produce

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butyric acid. Research shows that adequate production rancidity. Generally, synthetic antioxidants are also used
of butyric acid supports the production of killer T cells in in ghee to increase shelf life by preventing it from
the gut and thus a strong immune system (Chang et al, oxidative deterioration. Now, as per the mentioned
2014). benefits of ghee, more research is to be needed to
In addition, ghee based formulations are well scripted in validate the health promoting properties of ghee. It is one
Ayurvedic system of medicines used for wound healing of the costlier products; hence ghee manufacturing could
purposes (Vure & Dorle, 2006). It was also observed that be a profitable business for rural India. At present, GOI,
when rats fed with diets containing greater than 2.5 wt% come up with different schemes for setting own business
of ghee showed lower levels of serum cholesterol in dairy sector to improve the livelihood of the Indian
compared with rats fed diets containing groundnut oil peoples.
(Matam et al, 2000). Other study revealed that the
consumption of ghee up to a 10% level in the diet altered
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