Ethyl Butyrate Ghee

By definition, ghee is a product obtained exclusively from milk and/or fat-enriched milk products of various animal species by means of processes that result in the near total removal of water and nonfat solids (similar to anhydrous milk fat) and in the development of a characteristic flavor and texture. Even so, most ghee contains some nonfat solids to enhance the flavor.

Typically, ghee is manufactured by heating butter to temperatures well above those used during AMF manufacture. The high temperature treatment of the nonfat milk solids and milk fat leads to the development of a strong buttery flavor. However, traditional ghee, as produced in the Middle East and Asia, has a more rancid taste due to less-sophisticated methods of preparation and storage. Manufacturers in the European community are also producing ghee by adding ethyl butyrate to AMF (60,61). Alternate synthetic flavors have been developed to add ghee flavor notes to butter oil.

Technologies continue to advance and processes have been developed to create or enhance AMF flavor. For instance, the continuous production of lipolyzed butter oil or AMF has been developed utilizing pregastric esterases immobilized in a hollow fiber reactor (62).

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