Ghee is a good source of fat-soluble vitamins A, D, E, and K. It also contains conjugated linoleic acid (CLA), a type of fatty acid that has been shown to have a number of health benefits.
Free fatty acids (FFA) are a type of lipid that is not bound to any other molecules. FFAs are found in food and in the body, and they play an important role in many biological processes. FFAs can be divided into two groups: saturated and unsaturated. Saturated Free Fatty acids are solid at room temperature, while unsaturated FFAs are liquid.
The most common saturated FFA is stearic acid, which is found in animal fats and oils. Unsaturated FFAs include oleic acid, which is found in olive oil, and linoleic acid, which is found in vegetable oils. FFAs are important for many reasons. They are a source of energy for the body, and they help to regulate metabolism.
FFAs also play a role in cell signaling, and they are involved in the transport of fat-soluble vitamins and minerals. FFAs are also a major component of cell membranes. They help to maintain the structure of cell membranes and they protect cells from damage. Ghee contains a high concentration of saturated FFAs, including stearic acid. The saturated FFA content of ghee is about 60%. This makes ghee a solid at room temperature.
The high saturated FFA content of ghee gives it a number of advantages over other oils and fats. For example, ghee is less likely to spoil than other oils and fats. It also has a higher smoke point, which means that it can be used for cooking at higher temperatures.
The free fatty acids, as separated from the ghee by extraction, consisted of butyric, caprylic, eapric, lauric, myristic, palmitic, stearic, archidic, oleic, and other unsaturated acids.
There are several methods that can be used to test for free fatty acids in ghee. The most common method is the acid-base titration. This method uses an acid and a base to neutralize the free fatty acids. The acid is typically added first, followed by the base. The amount of acid or base needed to neutralize the free fatty acids is then used to calculate the free fatty acid content.
Other methods of testing for free fatty acids include the use of indicators, such as phenolphthalein, or the use of soap. The free fatty acid content of ghee can vary depending on the quality of the butter used to make it. Ghee made with fresh, high-quality butter will have lower free fatty acid content than ghee made with lower quality butter.
The acid value of ghee is defined as the number of mg of potassium hydroxide required to neutralize the free fatty acids in 1 gram of the sample. The result is often expressed as the percentage of the free fatty acids (FFA). The acid value of ghee is determined by titrating 1 gram of ghee and alcohol against standard alkali solution in the presence of phenolphthalein.
The free fatty acid content of ghee can also vary depending on how it is stored. Ghee that is stored in a cool, dark place will have lower free fatty acid content than ghee that is stored in a warm, light place. The free fatty acid content of ghee can also be affected by the addition of other ingredients, such as spices or curd.
In general, the free fatty acid content of ghee should be less than 0.5%. Ghee with a free fatty acid content of more than 3% is considered to be of poor quality.
The main reason we determine the free fatty acid content in ghee is to ensure its quality. Free fatty acids can come from a number of sources, including rancidity, hydrolysis, or oxidation. Rancidity is the most common cause of free fatty acids, and it can occur when ghee is stored for too long or exposed to heat or light. Hydrolysis is another possible source of free fatty acids. This occurs when the triglycerides in ghee are broken down into their component fatty acids. This can happen if ghee is stored in an acidic environment or if it is exposed to high temperatures.
Source : Team : Safemilk labs