Separation of Butter Clarification is removing lipid part (water insoluble) from non- lipid part (water-soluble). Why do it? Clarifying butter raises the smoke point from 250 o F to 350 o F.
Emulsion Oil droplets (micelles) are formed in water- soluble substances Oil is non-water- soluble
Heat breaks up the Emulsion- separates the butter Ghee A common food fat in India, ghee is produced from boiled buffalo milk. Its manufacture is similar to that of butter oil. It can be kept for months, or years, without refrigeration, and has a more intense flavor than butter or butter oil.
Clarified Butter (Ghee) separated into: Protein foam on top skimmed off Next layer = clarified butter Bottom layer = milk solids - flavor
BRING IN FOODS TO TEST We can grind, chop, dilute them to make them dissolve in water We will run all the tests on them
While you Wait… Do exercises from the handouts: –Lipid Crossword –Exercise 6 –Exercise 7
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