In Indian cooking, ghee, a form of clarified butter, is frequently utilized. It is made by simmering butter until all the water has evaporated and the milk solids have settled to the bottom. Ghee is perfect for cooking because it has a high smoke point and a flavorful, nutty aroma.
One of the reasons why ghee is so popular is because it is believed to be healthy. Since ancient times, ghee has been used in Ayurvedic medicine as a source of vitamins and healthful fats.
One of the benefits of ghee is that it is easy to digest. This is because the process of making ghee removes the lactose and casein from the butter, which are the two main types of milk sugar that can cause digestive problems.
Ghee is also thought to have anti-inflammatory properties. This is believed to be due to the presence of butyrate, a short-chain fatty acid that has been shown to reduce inflammation in the body.
Another benefit of ghee is that it is a good source of energy. This is because the fats in ghee are mostly saturated and monounsaturated, which are two types of fats that are metabolized slowly and provide a sustained source of energy.
So, what is the R.M. value of ghee?
The Reichert value, also known as the Reichert-Meissl-Wollny number or Reichert-Meissl-Wollny value, is a number that is discovered when analyzing fat. The Reichert value is a measure of how much volatile fatty acid can be saponified out of fat.
The RM value is the amount of millilitres of 0.1 N alkali solution needed, under specific circumstances, to neutralize the steam volatile, water soluble fatty acids distilled from 5 g of fat. This constant for milk fat is quite significant since it is primarily a measure of butyric and caproic acid. The RM range for milk fat is 17 to 35, which is significantly higher than the range for all other fats and oils with the exception of coconut and palm kernel oils, where the range is 4 to 8. Cottonseed reduces the RM value of ghee by 5 to 6 units when fed to dairy animals.
The R.M. value is substantially a measure of the lower fatty acids of ghee like butyric and caproic. Butyric acid contributes about ¾ and caproic acid ¼ to the R.M. value. Since the presence of lower fatty acid is peculiar to milk fat, the R.M. is important characteristics of ghee. In general, R.M. value for cow and buffalo ghee is 28 and 1.5 respectively.
The R.M. value is the amount of time it takes for the ghee to solidify at room temperature. The lower the R.M. value, the higher the quality of the ghee.
Ideally, you want to look for ghee with an R.M. value of around 20. This means that the ghee will solidify fairly quickly at room temperature, but it will still be soft enough to spread.
Ghee with an R.M. value of less than 20 is of lower quality and may not be as fresh. Ghee with an R.M. value of more than 20 is of higher quality and will be more expensive.
So, why is it important to check the RM value of ghee?
The RM value is a good indicator of the quality of the ghee. The lower the RM value, the higher the quality of the ghee.
If you’re looking for high-quality ghee, make sure to check the RM value before you buy.
Source : Team Safe Labs
