Detection of palm olein and sheep body fat adulteration in ghee (clarified milk fat) using Reichert-Meissl (R.M.) value coupled with solvent fractionation technique

Abstract

R.M. value for pure cow ghee ranged from 28.60 to 30.36 with an average of 29.50, whereas that for pure buffalo ghee ranged from 31.46 to 34.98 with an average of 33.3. Palm olein and sheep body fat added individually could be detected only at 15 percent levels in pooled cow and buffalo ghee samples. Mixture of palm olein and sheep body fat was detectable at 6+14 (20) and 9+21 (30) percent levels. After fractionation, even lower level of 3+7 (10) percent which was not detectable before fractionation, also became detectable.