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A2 Cow Ghee
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10 Kilogram (MOQ)
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Pure Cow Ghee
500 - 1,000 Per kg
1 Tons (MOQ)
Product characteristics% Milk FAT Min, 99.8%% Moisture Max, 0.3%Nutritional InformationNutritional Information*Amount per 100 mlEnergy, kcal 814Energy from Fat, kcal 814Total Fat, g 90.5Saturated fat,g 58Cholesterol, mg 190Sodium, mg 0Total Carbohydrate, g 0Sugar, g 0Protein, g 0Vitamin A, mcg 600Not a significant source of Dietary fiber, Sugars, Vitamin C, Calcium and Iron.*Approx. valuesShelf Life Pouch Packing : 9 MonthsTin Packing : 12 MonthsJar Packing : 6 MonthsBulk Packing : 12 Months Pure Butter Ghee ( Milk Fat). Pure Cow Butter Ghee is the product obtained from prime quality raw materials (milk, cream or butter) to which raw materials no neutralizing substances have been added. Anhydrous milk fat products are manufactured in three common and distinct varieties: 1. Pure Cow Butter Ghee: Must contain at least 99.8 percent milk fat and be made from fresh cream or butter; no additives (for neutralization of free fatty acids) are permitted. 2. Pure Cow Ghee Butteroil: Must contain at least 99.8 percent milk fat but can be made from cream or butter of different ages; use of alkali (an additive) to neutralize free fatty acids is permitted. 3. Butteroil: Must contain at least 99.3 percent milk fat; raw material and processing specifications are the same as for Anhydrous Butteroil. Specifications Physical & Chemical Specifications: AMF ABO BO Fat 99.8% min 99.8% min 99.3% min Moisture 0.1% max 0.1% max 0.5% max Free Fatty Acids 0.3% min 0.3% min 0.3% min Cooper 0.05 p.p.m. max 0.05 p.p.m.max 0.05 p.p.m. max Iron 0.2 p.p.m. max 0.2 p.p.m. max 0.2 p.p.m. max Peroxide Value 0.2 max 0.2 max 0.8 max Absent in 1g Clean, Bland Clean, Bland Clean, Bland Odours objectionable objectionable objectionable Neutralizing Absent Absent Absent Substances - - - - - -
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Ayurveda considers A2 pure ghee to be sāttvik or sattva-guṇi (in the "mode of goodness"), when used as food. It is the main ingredient in some of the Ayurvedic medicines, Ghee is also used in Ayurveda for constipation and ulcers.rn Suitable for large quantities of butter. Butter is melted at 80-85 °C for 30 minutes. Layers of protein particles, fat and buttermilk are induced. The buttermilk is drained out. The remaining layers of fat are heated to a temperature of 110 °C to remove moisture and develop flavor.
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