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Ghee / Smen / Vanaspati

Ghee is an all-purpose cooking fat widely used in the Indian subcontinent and the Middle East, prepared by simmering butter. Traditionally, ghee is made from the milk of cows or goats.

Vegetable ghee, also called Smen or Vanaspati, is also common. It consists on a blend of different fats processed to imitate Ghee in texture and flavor.

Emulsifiers in Cow Ghee and Goat Ghee

Lasenor’s emulsifiers promote the crystallization in Cow and Goat Ghee, stabilize the fats, avoid oil separation and create a distinctive texture.

Special emulsifiers for Ghee, manufactured by Lasenor under the brand Verol CRS® will accelerate and promote the formation of the appropriate crystal network while keeping the Solid Fat Content (SFC) at each temperature unchanged and so, the melting point will not be modified.

The use of specific Verol CRS® products in Cow Ghee and Goat Ghee provides:

  • Enhanced resistance to oiling-out.
  • Improved texture.

Emulsifiers in Vegetable Ghee

To produce Vegetable Ghee, unsaturated vegetable oils and fractions can be combined to obtain the required solid content. Thus, fats used do not require hydrogenation, which makes Vegetable Ghee a product free from trans fatty acids and cholesterol and with lower content of saturated fatty acids. But at the same time, it requires of specific emulsifiers to promote and stabilize the crystal structure.

Special emulsifiers for Ghee, manufactured by Lasenor under the brand Verol CRS® will accelerate and promote the formation of the appropriate crystal network while keeping the Solid Fat Content (SFC) at each temperature unchanged and so, the melting point will not be modified.

The use of specific Verol CRS® products in Vegetable Ghee provides:

  • Enhanced resistance to oiling-out.
  • Improved texture.
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