We don’t ask you to take purity on faith.

1. 6

   Nothing turned up that should not be there

   Six tests go looking by name for what ghee gets cut with: petroleum oil, beef and mutton fat, argemone, vegetable sterols. Every one came back clear.

2. 13

   Every reading with a set band came in inside it

   Thirteen of the measurements have a range the standard expects a real cow ghee to fall in. AB704 landed inside all thirteen, none of them scraping an edge.

3. 46

   And these prove nothing, so we say so

   46 of the 65 entries have no limit set against them at all. They are published anyway. Leaving them out would make the rest look better than it is.

All 65 entries, 55 from the main report and 10 from the supplementary one. Open any row to see what the test looks for.

• Holde's Test (Mineral Oil)Mineral oil is a petroleum product. It is cheap, it looks a little like melted ghee, and it has been used to pad out fats. The sample is treated with alkali and anything oily left floating is mineral oil.None found

• Foaming TestSome vegetable fats and emulsifiers make ghee foam when it is heated. Real ghee should melt quietly. Heating a sample and watching for foam is one of the oldest checks there is.None found

• Hydrocyanic TestLooks for hydrocyanic acid, a poison that can appear if the fat has been cut with material from certain seeds and kernels.None found

• Polybromide TestThe polybromide test tells milk fat apart from beef or mutton body fat. Tallow is much cheaper than ghee, and substituting it is both common and illegal. A positive result means animal body fat is present.None found

• Argemone TestArgemone oil comes from the Mexican prickly poppy and it is dangerous. Contaminated edible oil has caused mass poisoning outbreaks in India, so this is one of the tests that matters most.None found

• Beta SitosterolBeta sitosterol is a sterol that plants make and cows do not. Milk fat has none of it. Finding it in ghee means vegetable oil has been blended in.None found

• Saponification ValueA measure of how large the fat molecules are on average. Every fat has its own band, and ghee sits between 205 and 235. A figure outside that suggests you are looking at a different fat, or a mixture.221.44

  205235

• Butyric AcidC4:0The short, sharp acid behind that unmistakable ghee smell. Butyric acid is found in milk fat and almost nowhere else in nature, which makes it one of the strongest signs that a fat is dairy.1.691g/100g

  15

• Hexanoic / Caproic AcidC6:0A short-chain fat named after goats, whose milk carries plenty of it. Cow milk fat has a smaller share, and it adds to the aroma.1.250g/100g

  0.52.2

• Octanoic / Caprylic AcidC8:0Another of the short-chain fats typical of milk. Coconut and palm kernel oil carry these too, so the ratios matter as much as the presence.0.761g/100g

  0.41.5

• Decanoic / Capric AcidC10:0A short-chain milk fat. Its level helps separate dairy fat from vegetable fats that share some of the same building blocks.1.824g/100g

  0.85

• Dodecanoic / Lauric AcidC12:0Lauric acid is abundant in coconut oil and present in milk fat in smaller amounts. Too much of it in ghee suggests coconut oil has been blended in.2.400g/100g

  1.54

• Tetradecanoic / Myristic AcidC14:0One of the main saturated fats in milk. Its share is a well-mapped number for cow ghee, which is why it carries a reference range.10.176g/100g

  613

• Hexadecanoic / Palmitic AcidC16:0The most abundant single fatty acid in milk fat, and the largest number in this whole profile. It is also the one most sensitive to adulteration, so its band is watched closely.36.291g/100g

  2238

• Hexadecenoic / Palmitoleic AcidC16:1A monounsaturated fat that occurs naturally in milk and in beef fat.1.931g/100g

  0.92.8

• Octadecanoic / Stearic AcidC18:0Stearic acid is a long saturated fat found in both dairy and vegetable fats. In ghee it is the second largest saturated fraction after palmitic.12.022g/100g

  819

• Octadecenoic / Oleic AcidC18:1n9cOleic acid is the main unsaturated fat in ghee, and the same one that dominates olive oil. It is a large part of why melted ghee pours the way it does.21.403g/100g

  1932

• Linoleic Acid / Octadecdieoic AcidC18:2n6cLinoleic acid is an omega-6 fat that the body cannot make for itself. Milk fat carries a modest amount.1.716g/100g

  0.53.5

• Octadecatrienoic / Linolenic AcidC18:3n3Alpha-linolenic acid is an omega-3 fat. Grazing cattle pass more of it into their milk than grain-fed ones, so it is a number worth reporting.0.917g/100g

  0.31

• Trans FatTrans fats form when fats are hardened industrially, and a small amount also occurs naturally in the milk of cows, goats and sheep. In ghee the natural kind is expected.2.00g/100gno limit set

• Saturated FatThe total share of fats with no double bonds. Ghee is mostly saturated fat, which is why it is solid at room temperature and stable when you cook with it.69.02g/100gno limit set

• Unsaturated FatThe total share of fats carrying at least one double bond.29.65g/100gno limit set

• Mono-Unsaturated FatFats with a single double bond, oleic acid chief among them. It is the same family that makes up most of olive oil.26.85g/100gno limit set

• Poly-Unsaturated FatFats with several double bonds, including the omega-3 and omega-6 families. Ghee carries only a small amount.2.80g/100gno limit set

• Acid ValueAcid value counts the free fatty acids that break away as a fat ages. It is a freshness reading: the lower the number, the less the fat has started to turn.1.62no limit set

• Specific GravityHow heavy the fat is for its volume, compared with water. Fats each have a narrow characteristic density, so this is a quick identity check.0.9152no limit set

• Bellier TestThe Bellier test records the temperature at which a treated sample turns cloudy. Different fats cloud at different points, which helps confirm what the fat actually is.23°Cno limit set

• Unsaponifiable MatterThe part of a fat that will not turn into soap when treated with alkali. Milk fat has very little. A high figure points to added mineral oil or vegetable matter.0.47g/100gno limit set

• Refractive Index at 40°CHow much the fat bends light passing through it. It takes seconds to measure and every fat has its own value, so it is a standard fingerprint.1.4538no limit set

• Undecanoic AcidC11:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.194g/100gno limit set

• Tridecanoic AcidC13:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.118g/100gno limit set

• Tetradecenenoic Acid / Myristoleic AcidC14:1A monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.0.715g/100gno limit set

• Pentadecanoic AcidC15:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.1.084g/100gno limit set

• Pentadecenoic AcidC15:1A monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.0.302g/100gno limit set

• Heptadecanoic Acid / Margaric AcidC17:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.798g/100gno limit set

• Heptadecenoic Acid / Margaroleic AcidC17:1A monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.0.248g/100gno limit set

• Elaidic Acid / Octadecenoic AcidC18:1n9tA monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.2.004g/100gno limit set

• Arachidic AcidC20:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.227g/100gno limit set

• Eicosenic AcidC20:1A monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.0.201g/100gno limit set

• Behenic AcidC22:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.093g/100gno limit set

• Eicosatrienoic AcidC20:3n6A polyunsaturated fatty acid. Milk fat carries only traces of these, so the reading is usually very small or below what the instrument can detect.0.054g/100gno limit set

• Docosaenoic / Erucic AcidC22:1n9Erucic acid is a marker for mustard and rapeseed oil. A meaningful amount in ghee would suggest one of those has been mixed in.0.046g/100gno limit set

• Tricosanoic AcidC23:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.0.089g/100gno limit set

• Eicosatetraenoic / Arachidonic AcidC20:4n6Arachidonic acid is a long omega-6 fat that occurs naturally in animal fats in small amounts.0.030g/100gno limit set

• Eicosapentaenoic AcidC20:5n3EPA is a long-chain omega-3 more usually associated with oily fish. Ruminant milk carries traces of it.0.086g/100gno limit set

• Linoleic Acid / Octadecdieoic AcidC18:2n6tOne of the linoleic acid forms. Which forms are present, and which are not, helps show whether a fat has been industrially hardened.Not detected

• Octadecdieoic AcidC18:2, C9 T12One of the linoleic acid forms. Which forms are present, and which are not, helps show whether a fat has been industrially hardened.Not detected

• Octadecdieoic AcidC18:2, T9 C12One of the linoleic acid forms. Which forms are present, and which are not, helps show whether a fat has been industrially hardened.Not detected

• Octadecdieoic AcidC18:2, C9, C12One of the linoleic acid forms. Which forms are present, and which are not, helps show whether a fat has been industrially hardened.Not detected

• Linolenic AcidC18:3, T9 T12 T15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, T9 T12 C15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, T9 C12 T15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Octadecatrienoic / Linolenic AcidC18:3n6One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, C9 T12 T15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, C9 C12 T15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, C9 T12 C15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, T9 C12 C15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Linolenic AcidC18:3, C9 C12 C15One of the linolenic acid forms. Testing for each arrangement separately is how a laboratory tells natural milk fat from processed fat.Not detected

• Heneicosanoic AcidC21:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.Not detected

• Eicosadienoic AcidC20:2A polyunsaturated fatty acid. Milk fat carries only traces of these, so the reading is usually very small or below what the instrument can detect.Not detected

• Eicosatrienoic AcidC20:3n3A polyunsaturated fatty acid. Milk fat carries only traces of these, so the reading is usually very small or below what the instrument can detect.Not detected

• Docosadienoic AcidC22:2A polyunsaturated fatty acid. Milk fat carries only traces of these, so the reading is usually very small or below what the instrument can detect.Not detected

• Lignoceric AcidC24:0A saturated fatty acid found in milk fat. Individually it is a minor component, but the full set of chain lengths is what identifies the fat as genuine dairy.Not detected

• Nervonic AcidC24:1A monounsaturated fatty acid present in milk fat in small amounts. It forms part of the fingerprint that separates dairy fat from vegetable fat.Not detected

• Docosahexaenoic AcidC22:6n3DHA is a long-chain omega-3. Milk fat contains very little, and often none that an instrument can pick up.Not detected

Laboratory testing information is presented from the supplied analytical report. Results apply to the sample tested as received. Where the report sets no limit for a parameter, this page says so rather than inventing one. And where a result falls inside a printed band we say it sits inside the band, not that it “passed”, because the report issues no pass or fail against individual parameters.