Anhydrous Milk Fat

• Iron : Max. 0.2
• Heavy Metals : Max. 0.5 mg/kg
• Peroxide Value : Max. 0.2 meq/kg Fat
• Copper : Max. 0.05 mg/kg
• Humidity : Max. 0.1 %
• Total Fat Content : Min. 99.8 %
• Free Fatty Acids : Max. 0.3 %

Anhydrous Milk fat is a concentration of milk fat (made using cream or butter) and created by removing the moisture and the nonfat milk solids contained in butter. It is yellow to light yellow and contains a minimum 89.3% fat and a maximum of 0.5% moisture. This product is free of antioxidants and preservativ more...

• POLY JAR : 1L, 2L, 5L, 200ml, 500ml
• RT Pack : 1L & 500ml

Param Premium Desi Ghee is a favorite ingredient not only for household meal preparations but also for mainstream chefs and nutritionists as they experience the qualities it brings to their dishes.The quality of Param Premium Desi Ghee enhances the richness and flavor of everything that contains it. This Ghee more...

Ghee is one of the best oils for cooking. It stimulates digestive fire (or Agni) according to Ayurveda. It has a very high smoke point (~400°F) and its chemical structure does not change at high heat. When you cook with ghee, there is no hissing, popping or splattering. It produces sweet aroma when heated. Y more...

Ghee refers to clarified Milk fat mainly from butter by mean of removing all the water and SNF contents. The term anhydrous milk fat and dry butter fat are used synonymously. Ghee is the richest source of milk fat and has fat soluble vitamins A & D. Ghee is prepared either from butter or cream. The pre-strati more...

Anhydrous Milk Fat is the Product obtained from Prime Quality raw materials (Milk, Cream or Butter) to which no neutralizing substances have been added. The Anhydrous Butter Milk Fat must exhibit the Odor, Taste and Flavor of clean Butterfat. When heated to 40 Deg. The AMF shall be sparking and Semi – Tran more...