Composition and storage stability of commercial anhydrous milk fat and hydrogenated oils

Abstract

Two brands of ghee, three brands of butter oil and two brands of hydrogenated oils were examined for compositional properties and keeping quality. Analysis indicated that the samples were within the usual requirements, except one ghee sample which had a very high initial rate of free fatty acids (FFA).During storage the FFA and peroxide values (PV) increased. The increase in FFA was more obvious at 20°C than at 35"C, but in general the increase was not large. The PV showed a faster increase at 35°C than at 20°C. The increase at 20°C was mostly below 20 mEq peroxide/kg, which had no practical effect on flavour changes. This suggested that oxidative rancidity could be a major problem if the fat is stored at temperatures above 20°C. Among the fat samples examined, ghee samples (Egyptian products) showed the least storage stability, while butter oil Frico brand (Netherlands product) showed the highest storage stability.

TOCOPHEROLS: THEIR ROLE IN STABILIZING ANHYDROUS BUTTER-FAT (Ghee) AND BUTTER COOKIES

“…Both Covi 70 and T 25 had a significant effect in reducing hydrolysis as compared to the control and Covi 50, but were not significantly different from each other emphasizing the role of the natural antioxidant Covi 70 in this respect. These results are in accordance to Thakar et al (1984), Iskandar et al (1985) and Warner (2003) who reported the effect of some natural plant antioxidants in controlling hydrolytic rancidity in cow's ABF during storage.…”