Iodine value integrated with solvent fractionation technique as a tool for detecting palm olein and sheep body fat adulteration in ghee (clarified milk fat)

Abstract

Iodine value for pure cow ghee ranged from 35.53 to 41.24 with an average of 38.69, whereas that for pure buffalo ghee ranged from 30.14 to 36.48 with an average of 34.10. Using iodine value as parameter, palm olein and sheep body fat added individually could not be detected at any of the levels studied in pooled samples of ghee. Mixture of palm olein and sheep body fat was detectable only at 9+21(30) percent level. After fractionation, lower level of 6+14(20) percent was also detectable.