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Vegetable Ghee
(Vanaspati)
Originally, vegetable ghee was made from a blend of vegetable oils which
was hydrogenated to make it solid, and processed to imitate ghee in
texture and flavour. For decades, hydrogenation was essential in the
production process. However, due to the trans fatty acids dilemma, partial
hydrogenation is no longer viable. Palm oil and its products, with a
wide range in natural solid contents, can impart the required solid fats
content and texture of vegetable ghee without the need of hydrogenation.
At present, palm, soybean, rapeseed and cottonseed oils are the most
commonly used oils for vegetable ghee. Because of the wide range of
use, vegetable ghee and similar products are marketed under different
definitions - vanaspati, vegetable shortening, imitation ghee, artificial
butter and so on.
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Palm Oil/Palm Kernel Oil Applications
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Vegetable Ghee (Vanaspati)
Manufacturing Process
Palm oil and its products do not require hydrogenation to produce vegetable ghee as
they have natural solids content. The ghee produced is free from trans fatty acids.
Processing Steps
1. Homogenising oils/fats or their
mixtures
The oil or mixture is heated to 70oC in a
mixing vessel under continuous stirring
to ensure a homogenous melt.
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Palm Oil/Palm Kernel Oil Applications
Packaging
Shipment
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Vegetable Ghee (Vanaspati)
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Palm Oil/Palm Kernel Oil Applications
POs:SBO
40:60 41.5 35.9
60:40 45.5 41.5
80:20 47.7 45.6
POs:SBO
40:60 43.6 38.7
60:40 45.9 43.4
80:20 48.5 45.6
POs:SFO
40:60 43.8 34.3
60:40 45.3 39.4
80:20 48.6 45.4
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