Unit 1

• Composition and Definition of Ghee:
• Clarified Butter Fat (Ghee):
• Manufactured by thermal clarification of butter or cream at $110 - 120^\circ\text{C}$ to evaporate moisture ($\lt 0.5\%$) and remove browned milk curd residue.
• Contains $\ge 99.5\%$ pure anhydrous milk fat, exhibiting granular texture and pleasant carmelized lactone/diacetyl aroma.
• Conclusion: Ghee (Option 3).

Correct option: (3) Ghee

• Colloidal Classification of Liquid Ghee:
• Physical State:
• Ghee is anhydrous milk fat ($\gt 99.5\%$ triacylglycerols) obtained by thermal evaporation of moisture.
• Above its melting point ($\gt 35 - 40^\circ\text{C}$), it is a single-phase homogeneous liquid mixture where minor lipids (cholesterol, fat-soluble vitamins, free fatty acids) are dissolved molecularly, behaving as a true solution.
• Conclusion: True Solution (Option 1).

Correct option: (1) True Solution

• Bancroft's Rule of Emulsion Formulation:
• Theoretical Axiom:
• 'The phase in which an emulsifier is preferentially soluble constitutes the continuous (external) phase of the emulsion.'
• Application:
• If a surfactant has low Hydrophile-Lipophile Balance (HLB $3 - 6$) and is soluble in the oil phase, it stabilizes Water-in-Oil (W/O) emulsions (e.g., butter, margarine).
• Hydrophilic surfactants (HLB $8 - 18$) soluble in water form Oil-in-Water (O/W) emulsions (e.g., milk, mayonnaise).
• Conclusion: Water-in-oil emulsions (Option 2).

Correct option: (2) Water-in-oil emulsions