ABSTRACT
Ghee (butter oil) is one of widely consumed milk product in India and neighboring countries. It maintains a unique position among all edible fats and oils available in the market. Milk fat in ghee is available in its native state without causing much physicochemical changes, whereas refining is necessary in other vegetable oils. This makes ghee rich in naturally occurring nutritive and antioxidative properties with the specific fatty acid profile. A significant amount of short-chain fatty acids present in ghee make it inadequate for applications in baking and confectionary industry. This particular area of application of ghee requires physicochemical and biofunctional advancements. Different scientific findings suggest that the characteristic flavor of ghee and a mixture of biofunctional compounds make it suitable for consumption by persons of all ages for many health benefits. The biofunctional properties of ghee distinguish it from other milk products. The elixir properties of ghee have been regarded in Ayurveda since Vedic age for its medicinal role against several ailments.
