This low in trans fat ghee-like cooking fat is formulated from palm fractions and other commercial fats. the ratio of its saturated, monounsaturated and polyunsaturated fatty acids is 4.4:3.7:1.0, an improvement to the ratio of natural ghee which is 25:8:1. The processing condition is unique and the product is spoon able in a tropical climate with temperature of 25C-28C without significant hardening or separating for more than six months. The product is very similar to natural ghee, both in consistency and appearance, and has a pleasant flavour, making it a very suitable medium for cooking and frying, particularly in countries in the tropics in West Asia.

Main Research: Dr Miskandar Mat Sahri