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gheebutter

Gheebutter is a clarified butter used primarily as a food additive, valued for its creamy, buttery flavor and derived from dairy.

General Material Description

Gheebutter, commonly known as ghee or clarified butter, is a dairy-derived fat obtained by heating butter to separate milk solids and water, leaving a pure lipid substance. It typically exhibits a golden-yellow appearance with a buttery creamy aroma and flavor, contributing to its distinctive sensory profile in food applications. Also referred to by synonyms such as clarified butter, samli, and ghi, this compound is widely utilized in culinary traditions across various cultures. Gheebutter belongs to the class of dietary fats and dairy products and is cataloged under substances like those found in the PubChem database. It is principally sourced by thermal clarification of cattle butter, enhancing its shelf stability and flavor concentration compared to regular butter.

Occurrence, Applicability & Potential Uses

Gheebutter naturally derives from butter, which originates from milk fat in dairy-producing animals. It occurs mostly in South Asian, Middle Eastern, and some African culinary traditions, where it serves as a staple cooking fat. Its applications include use as a food additive and flavoring ingredient, imparting a buttery notes and creamy texture to dishes. Gheebutter's stability at higher cooking temperatures makes it suitable for frying, sautéing, and baking. Regulatory frameworks such as FEMA (US) recognize gheebutter as a food additive, supporting its use in various edible products subject to specified usage levels. It is not typically recommended for fragrance applications.

Physico-Chemical Properties Summary

Gheebutter's physical and chemical characteristics are shaped by its composition as a clarified dairy fat. The removal of water and milk solids results in a high lipid content, mainly consisting of saturated and monounsaturated fatty acids. This composition yields a relatively high melting point compared to liquid oils, contributing to its solid or semi-solid state at room temperature. Gheebutter exhibits oxidative stability, which enhances shelf life and cooking resilience. Its buttery flavor and creamy mouthfeel stem from volatile compounds retained during processing. These properties influence its performance in formulations requiring heat stability and a rich dairy aroma.

FAQ

What is gheebutter and how is it related to ghee?
Gheebutter is another name for ghee, a type of clarified butter made by heating butter to remove milk solids and water, leaving behind pure milk fat. It is known for its golden color and distinctive buttery aroma. Synonyms include clarified butter, samli, and ghi. Gheebutter is widely used in cooking, particularly in South Asian cuisines, and is recognized as a dairy-derived dietary fat.
Where is gheebutter typically used and how is it applied in food products?
Gheebutter is primarily used as a food additive and cooking fat. Its high smoke point makes it suitable for frying, sautéing, and baking. It imparts a creamy, buttery flavor to dishes and is favored for its stability under heat compared to regular butter. It finds application in traditional recipes as well as processed foods where a natural dairy fat is desired. Regulatory guidance such as that from FEMA (US) allows its use within recommended levels but advises against its use in fragrance products.
Are there any safety considerations or regulations associated with gheebutter?
Gheebutter is generally regarded as safe for consumption, with no hazardous classifications under OSHA hazard communications (29 CFR 1910). It is listed as a food additive without any specific GHS hazard labels or precautionary statements. Usage recommendations indicate it is not intended for fragrance use. Various authoritative databases, including those from the FDA and EPA, provide references and toxicological data, but no significant toxicity has been identified. As with all food additives, compliance with applicable regional standards is advised.

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Other Information

FDA Listing of Food Additive Status:View

General Material Information

Preferred name gheebutter
Trivial Name Ghee
Short Description clarified butter
CAS Number 1340-00-7
FDA UNII Search
Synonyms
  • clarified butter
  • dairy products, ghee
  • dietary fats
  • ghee
  • samli
  • Ghi

Suppliers

Corman

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Buttery
buttery, creamy
General comment Buttery creamy

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Signal word
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food additive
Recommendation for gheebutter usage levels up to:
not for fragrance use.

Safety references

AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
dairy products, ghee
Chemidplus:0001340007