The latest research has been made very first time to evaluate the thermal deterioration of Desi-Ghee obtained from buffalo / cow / goat milk by using the Fluorescence Spectroscopy.
It’s been found that heating Desi-Ghee affects its molecular composition; however, the temperature ranges from 140 to 170°C may be defined as safe for 30 minutes as it does not lose much of its molecular composition. Furthermore, the rise in temperature induces prominent spectral variations which confirm the deterioration of valuable vitamins, isomers of conjugated linoleic acid (CLA) and chlorophyll contents of Desi-Ghee.
In conventional method, Ghee is extracted from the butter by boiling it for longer periods to separate the fat contents from other solid impurities and burn the Lassi contents from it. The boiling temperature of Desi -Ghee is 250°C on which it keeps boiling for hours, which not only deteriorates its molecular composition but also reduces its medical benefits. Nawaal has developed the Cold Extraction method to extract the Desi Ghee from the butter without boiling it, by means of freezing the molten butter and purifying the extracted Ghee by means of filtered chilled water. This method does not only ensure the Quality of Desi-Ghee as Product, but also refines the Ghee from other non-fat water soluble contents to maximum, which is not possible in conventional method. Cold Extraction method improves the shine, color, odor and taste of the Desi-Ghee and makes it more edible for those people who get irritated from the Lassi smell in it.
Be sure, this is entirely pure, organic product in organic price 😊.