Solvent fractionation technique paired with apparent solidification time (AST) test as a method to detect palm olein and sheep body fat in ghee (clarified milk fat)

Abstract

Pure ghee samples and those adulterated with palm olein and sheep body fat dissolved in a solvent were exposed to two temperatures in a successive manner so as to get two solids and one liquid fraction enabling first solid fraction to be enriched with sheep body fat while the last liquid fraction with palm olein. First solid fraction was analysed for Apparent Solidification time (AST) test. The inclusion of palm olein was evident at the levels of 10 and 15%, however, not at 5 % level in pooled samples. On the contrary, sheep body fat added separately could be detected only at 15% level. The mixture of palm olein and sheep body fat was detectable only at 9+21 percent level. After fractionation, the even lower level of 6+14 percent level was found to be detectable. The paper has demonstrated that Solvent fractionation technique, when coupled with AST, enhances the sensitivity of AST Test and could be applied as a valuable parameter for checking adulteration in milk fat for the detection of palm olein and sheep body fat in cow and buffalo ghee.