125. Ghee or ghi
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Ghee or ghi shall be the pure clarified fat obtained by the removal of water and non-fat solids from butter or cream. It shall conform with the following standards:
not more than 0.3% (w/w) moisture;
not more than 3% (w/w) free fatty acid calculated as oleic acid;
a Reichert value of not less than 23.5%;
a Polenske value between 1.5-4; and
a butyro number between 42-45 (at 40°C).
Ghee shall not contain any added substances other than the following:
citric acid; or
permitted anti-oxidants of a description and in the proportions specified in the Third Schedule.
The word “ghee” or “ghi” either by itself or in combination with other words shall not be used on any label as a description of any article other than ghee or ghi as defined in paragraph (1).
Subregulation 1
Ghee or ghi shall be the pure clarified fat obtained by the removal of water and non-fat solids from butter or cream. It shall conform with the following standards:
not more than 0.3% (w/w) moisture;
not more than 3% (w/w) free fatty acid calculated as oleic acid;
a Reichert value of not less than 23.5%;
a Polenske value between 1.5-4; and
a butyro number between 42-45 (at 40°C).
Subregulation 2
Ghee shall not contain any added substances other than the following:
citric acid; or
permitted anti-oxidants of a description and in the proportions specified in the Third Schedule.
Subregulation 3
The word “ghee” or “ghi” either by itself or in combination with other words shall not be used on any label as a description of any article other than ghee or ghi as defined in paragraph (1).