Solvent fractionation technique paired with complete liquefaction time (CLT) test to detect bland of palm olein and sheep body fat in ghee

Abstract

The CLT value (min: sec) for pure cow ghee ranged from 2:13 to 2:53 with an average of 2:32, while that for pure buffalo ghee ranged from 2:22 to 3:08 with an average of 2:43. The addition of palm olein could not be detected at any of the level studied, other than at 15 percent level in case of cow ghee. On the other side, sheep body fat added separately in cow as well as in buffalo ghee samples could conveniently be detected at all the levels studied with the exception of 5 % level. The mixture of palm olein and sheep body fat was detectable at 6+14 (20) and 9+21 (30) percent level, but not at 3+7 (10) percent level. After fractionation, the even lower level of 3+7 (10) percent was found to be noticeable.