Anhydrous ghee is trans fat. Trans fatty acids, also known as trans fats, are mainly derived from partially hydrogenated vegetable oils. Partially hydrogenated oil has the advantages of high temperature resistance, no deterioration and long storage time, and is widely used in cakes, biscuits, quick-frozen pizza, French fries, popcorn and other foods.
Introduction of anhydrous ghee
Anhydrous ghee, also known as butter, is used in food manufacturing, and its components are refined edible oil, water and salt.
Excessive intake of trans fatty acids will increase blood cholesterol, thus increasing the risk of cardiovascular disease. Trans fats are produced in the process of partial hydrogenation of vegetable oils. With the help of a small amount of catalytic metals such as nickel, palladium, platinum or cobalt, hydrogen is added to vegetable oils.
With the progress of hydrogenation, the content of trans fatty acids will decrease. If hydrogenation can be completed, trans fatty acids will not remain, but the oil at the end of the reaction will have no practical use value because of its excellent quality.