Due to the high cost and high demand for Ghee in India as well as abroad there is a rise in malpractices by the ghee manufacturers by recklessly adulterating Ghee. This adulteration not only causes financial losses but causes various health risks.

Adulteration of Ghee may commence at the initial state – which is – the milk stage itself. The water emulsion of various oils like coconut, groundnut, palm olein and other oils are added to milk or cream and then mixed to make a frothy layer of butter which on heating and boiling converts to ghee. Hence Ghee is adulterated with Edible Oil, Vegetable Oil, Animal Fat, Lard, Mineral Fats, Flavouring and Colouring Agents and even Starch. A common adulterant is Vanaspati (hydrogenated fat). Though there are chemical methods for the detection of adulterants in Ghee like Furfural method, Baudouin Test and B R Reading, the best method for detecting adulteration in Ghee is by Gas Liquid Chromatography.

Atlas Lab provides a comprehensive state-of-the-art Ghee Testing and analysis Program. By conducting the testing and analysis of Ghee samples we can evaluate their quality, quality confirmation, to ensure there is no contamination and adulteration and confirm and validate if the Ghee meets the technical and environmental requirements of national and international standards. Tests for Ghee are carried out as per FSSAI / AGMARK / BIS