Glee for ghee butter fans as Indian researchers develop low cholesterol variety

By Ben Bouckley

- Last updated on GMT

Related tags: Milk, Butter

Glee for ghee butter fans as Indian researchers develop low cholesterol variety
The Indian National Dairy Research Institute (NDRI) has developed a low-cholesterol ghee butter that is claimed to have 80-85% less cholesterol compared to normal desi ghee made from cow or buffalo milk cream, according to UK paper The Mail.

According to the paper, cholesterol levels present in 100g of ghee are usually around 300 mg. But the new process claims to be able to remove up to 85 per cent of cholesterol without affecting Indian Prevention of Food Adulteration (PFA) rules.

Low fat ghee is produced by treating cow or buffalo cream with an additive called beta-cyclodextrin before making the ghee. NDRI tests on products produced in this fashion found that the ghee's physical and chemical properties were similar, aside from a loss of Vitamin D.

But Dr Umesh Kapil, professor of nutrition at the All India Institute of Medical Sciences told The Mail ​that consumers should not be encouraged to eat more ghee simply because it was lower in cholesterol.

'It is a good innovation, but such ghee would be useful only for people who consume large amounts of visible fat in the form of oils and ghee,' ​ he said.

Related topics: R&D, Butters & Spreads, Emerging Markets

1 comment

Low cholesterol - not low fat

Posted by Judith Narvhus (Prof),

The process, actually developed by NDRI in 2006 reduces the cholesterol concentration in ghee. The amount of fat (almost 100%) is not reduced. If the amount of fat was reduced this would make it unusable for its normal purposes such as frying of foods, and it could not legally be called ghee.

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