Vegetable ghee

In ambient temperature range of 20-35°C there is a close similarity between butterfat, palm oil, and European shortening. It has, so to speak, been hydrogenated by nature to be very close to many specifications for shortenings and vegetable ghee. 

Effect of Sucrose Polyesters and Sucrose Polyester-Lecithins on Crystallization Rate of Vegetable Ghee... 

The purpose of this work, therefore, was to evaluate the effect of several SPE, lecithins, and SPE-lecithin mixtures on the crystallization of fat and to determine the one that accelerated the crystallization in the vegetable-ghee processing, thus reducing the tempering time. 

A practical scaled-up study was performed on samples of 3 kg of fat in square tin cans one with 1% DK F-10 in vegetable ghee and the other as control. The sample containing DK F-10 reached complete solidification after 13 h, whereas the control did not solidify until 5 h later. In the sample containing Dk F-10, solidification took place in all parts of the oil simultaneously, whereas in the control, solidification occurred from bottom to top. This fact indicates that the emulsifier was absorbed in the fat during crystallization in sufficient amounts to bring about a faster solidification process. 

Effect of DK F-10 Concentration and Temperature on the Turbity Time of Fat Used in Vegetable Ghee Production... 

Kheiri, M.S.A. and Oh, F.C.H. (1983) Formulation of vegetable ghee/vanaspati, in Proceedings of Palm Oil Product in the Eighties (eds. E. Pusparajah and M. Rajanaidu), Incorporated Society of Planters, Kuala Lumpur, Malaysia, pp. 449 174. 

Mathew, T.V. and Kamath, K.S. (1978) Detection of vegetable oils in ghee and vice versa by reverse phase thin layer chromatography. Research and Industry, India, 23, 168-169. 

Fats, also termed as triacylglycerols are esters of fatty acids with glycerol e.g., Plants-vegetable oils Animals-ghee and butter. 

Different parts of M oleifera, i.e., leaves, flowers, roots and fraits, have traditionally been used for dietary purposes (110). In India and Philippine, village people use the fresh leaves to prepare fat foods (38,110). Fresh leaves have been used by Indian inhabitants for the preparation of cow and buffalo ghee from butterfat (107). The leaves mixed with chicken soup are used by Philippine women to enhance breast milk production (4). The leaves are also eaten commonly as a food by infants and children in Sonth India (28). The tree leaves are eaten as greens in salads and in vegetable curries in Malaysia and the Indian sub-continent (15,39). In Nigeria, M. oleifera leaves are eaten as cooked vegetables (28). 

Preparation Steam the wild rice brie y, then 11 it up with the rest of the warm water, and add the laurel leave. Cook it for another 15-20 min, then turn the heat down and stir in the Euro Asia seasoning oil no. 1. Cover it, leave it, and let it chill until rm. Then stir all ingredients into the wild rice. Divide the mixture into walnut-sized balls then atten them slightly. Heat the oil or ghee in a pan and fry the chapatis until golden brown on each side. Drain on paper towels and serve at once. These crispy wild rice (chapatis) taste delicious with steamed vegetables and dips or even salads. They are ideal as a snack or a nice idea for the next picnic. 

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