B. S. Bector ¹, K. M. Narayanan ¹

Affiliations
1 National Dairy Research Institute, Karnal, Haryana, IN

Abstract

The various substances that form during heating of fats are volatile chain - scission products, nonvolatile oxidized derivatives and polymeric or cyclic compounds. Such compounds which formed in a fat during heating depend upon the kind of fat and the way it is heated. It is reported.

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B. S. Bector ¹, K. M. Narayanan ¹

Affiliations
1 National Dairy Research Institute, Karnal, Haryana, IN

Abstract

The unsaponifiable constituents in ghee are mainly the fat-soluble vitamins and cholesterol. These constituents can be affected by the heat-treatment given to ghee during its use in the cooking and frying of various food products.

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