Anhydrous milk fat is consumed mainly in Asian countries and India and is also used for frying.

It contains high levels of saturated fatty acids and cholesterol, which are considered risk factors for cardiovascular disease. If consumption is limited to 10% (experiment on rats), it does not increase risk factors for cardiovascular disease (1).

Also in experiments on rats, it was concluded that feeding with anidro butter produced a decrease in lymphocyte proliferation (2).

Research has shown an increase in total cholesterol and triglycerides levels in serum when fed on a 10% diet (3).

Other studies

Utilization of Clarified Butter Sediment Waste as a Feedstock for Cost-Effective Production of Biodiesel.  Patel A, Sartaj K, Pruthi PA, Pruthi V, Matsakas L.  Foods. 2019 Jun 29;8(7). pii: E234. doi: 10.3390/foods8070234.

Robust new NIRS coupled with multivariate methods for the detection and quantification of tallow adulteration in clarified butter samples.  Mabood F, Abbas G, Jabeen F, Naureen Z, Al-Harrasi A, Hamaed AM, Hussain J, Al-Nabhani M, Al Shukaili MS, Khan A, Manzoor S.  Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Mar;35(3):404-411. doi: 10.1080/19440049.2017.1418090.

Rapid and noninvasive quality control of anhydrous milk fat by PTR-MS: The effect of storage time and packaging.  Pedrotti M, Khomenko I, Cappellin L, Fontana M, Somenzi M, Falchero L, Arveda M, Fogliano V, Biasioli F.  J Mass Spectrom. 2018 Sep;53(9):753-762. doi: 10.1002/jms.4204.

Ghee Butter as a Therapeutic Delivery System.  Balasubramanian K, Evangelopoulos M, Brown BS, Parodi A, Celia C, Yazdi IK, Tasciotti E.  J Nanosci Nanotechnol. 2017 Feb;17(2):977-82.

High conjugated linoleic acid enriched ghee (clarified butter) increases the antioxidant and antiatherogenic potency in female Wistar rats.  Chinnadurai K, Kanwal HK, Tyagi AK, Stanton C, Ross P.  Lipids Health Dis. 2013 Aug 7;12:121. doi: 10.1186/1476-511X-12-121.

Safety

Lipoid Pneumonia After Prolonged Inhalation of Clarified Butter Made from the Milk of a Buffalo or Cow (Ghee).  Banka R, Deshpande RB, Udwadia ZF.  Indian J Chest Dis Allied Sci. 2016 Jul;58(3):191-193.

References__________________________________________

(1) Effect of dietary ghee--the anhydrous milk fat, on blood and liver lipids in rats.
Kumar MV, Sambaiah K, Lokesh BR.  -  J Nutr Biochem. 1999 Feb
(2) Effect of dietary ghee--the anhydrous milk fat on lymphocytes in rats.
Niranjan TG, Krishnakantha TP. - Mol Cell Biochem. 2001 Oct
(3) The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation.
Sharma H, Zhang X, Dwivedi C.  -  Ayu. 2010 Apr

Anhydrous milk fat or Clarified butter,  is composed almost completely of fat.

Clarified butter, also known as ghee in some cultures, is butter that has been melted and cooked to remove the water and milk solids. This leaves behind a clear, golden liquid that is almost entirely pure fat.

Description of raw materials used in production

Butter: Butter is the main ingredient used to produce clarified butter. It can be made from various milk sources, such as cow or goat.

Step-by-step industrial chemical synthesis process

• Heating: The butter is heated slowly until it begins to melt.
• Milk solids separation: As the butter melts, the milk solids begin to separate and sink to the bottom of the container
• Water removal: The water in the butter begins to evaporate, leaving behind clear fat.
• Straining: The clear fat is poured through a strainer lined with muslin cloth or equivalent to remove all remaining solids.
• Cooling: The clarified butter is then allowed to cool and solidify.

A similar procedure is used to make Ghee, a butter used in Indian and Oriental cooking that is also used for frying.

It is obtained by hottreating the fattest part of butter and milk cream.

It has a very pleasant intense taste.

It contains about 60 grams of saturated fat and 250 mg of cholesterol per 100 grams.

It has a density higher than traditional butter and is used in baked goods and in pastry.

Ghee is obtained from this anhydrous butter, a butter used in Indian and Oriental cuisine, also used for frying.

Anhydrous milk fat studies

Commercial applications

Cooking: Used as a cooking fat, a substitute for oil and butter, and as a seasoning in many cuisines, particularly Indian.

Skin Care: Used in some traditional medicine practices as a natural emollient for the skin.

Ayurvedic Medicine: Utilized in Ayurvedic therapies for various treatments.

Properties

High Smoke Point: It can be heated to higher temperatures without burning, compared to non-clarified butter.

Long Shelf Life: Without the milk solids, it has a longer shelf life.