Standardization of solvent fractionation technique for detection of adulteration by enriching animal body fat and vegetable oil in different fractions


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Authors

  • Neelam Upadhyay National Dairy Research Institute, Karnal
  • Anil Kumar
  • Kamal Gandhi
  • Darshan Lal
  • Vivek Sharma

Keywords:

solvent fractionation, ghee, animal body fat, vegetable oil

Abstract

The study was conducted for the development of protocol for the solvent fractionation of pure ghee (cow and buffalo), animal body fat (goat body fat) and vegetable oil (groundnut oil) using two different temperature-time combinations which can successively be used for enriching the first solid fraction with the animal body fat and the last liquid fraction with the vegetable oil (groundnut oil), while keeping most of the ghee concentrated into the middle fraction. The selected temperature-time combinations were 15°C for 15 minutes and 2°C for 2 hours respectively. The fractions obtained using selected temperature-time combination may further be used for the detection of adulteration of pure ghee with these cheaper fats and oils by conducting physcio-chemical analysis on the fractions.

 

Author Biography

  • Neelam Upadhyay, National Dairy Research Institute, Karnal
    Research Scholar, Dairy Chemistry Division

Submitted

2014-05-22

Published

2014-11-24

Issue

Vol. 67 No. 4 (2014): July -Aug 2014 (67 ,NO.4, 2014)

Section

DAIRY CHEMISTRY

How to Cite

Upadhyay, N., Kumar, A., Gandhi, K., Lal, D., & Sharma, V. (2014). Standardization of solvent fractionation technique for detection of adulteration by enriching animal body fat and vegetable oil in different fractions. Indian Journal of Dairy Science, 67(4). https://epubs.icar.org.in/index.php/IJDS/article/view/41025