With our comprehensive testing services, you can ensure that your ghee meets FSSAI safety and quality standards. We analyze key parameters, including fat content, SNF, additives, microbial load, adulterants, and contaminants, to ensure compliance and consumer safety.
Ghee is a clarified dairy fat obtained by heating butter or cream to separate the milk solids and water, leaving behind a golden, aromatic fat. As per FSSAI standards, ghee must contain a minimum of 99.7% milk fat and should be free from added coloring, preservatives, or non-dairy fats. Ghee is widely used in Indian cooking, Ayurveda, bakery, and food processing for its rich flavor, high smoke point, and long shelf life. It may be derived from cow, buffalo, or mixed milk sources.
To verify compliance with FSSAI compositional standards
Milk fat content ≥ 99.7%
Moisture ≤ 0.3%
Free fatty acid and BR (Butyro-refractometer) readings within limits
To detect adulteration
Check for the presence of vanaspati, starch, soap, detergents, or mineral oils
Detection of non-dairy fats and synthetic substances
To evaluate microbiological safety
Ensure the absence of harmful microbes such as Salmonella, E. coli, and Listeria
To test for chemical contaminants
Analysis of pesticide residues, aflatoxins, heavy metals (lead, arsenic), and antibiotics
To assess physicochemical parameters
Reichert-Meissl (RM) value, Polenske value, saponification value
Peroxide value to assess freshness and rancidity
To ensure quality and sensory compliance
Color, aroma, texture, and flavor should meet traditional and regulatory expectations
To verify labeling accuracy and claims
Confirm origin (cow/buffalo/mixed), nutritional details, and purity claims
To assess shelf-life and stability
Evaluate performance over time under various storage conditions
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