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Updated: May 4, 2026

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Storage related changes in ghee-based low-fat spread.

D D Patange1, A A Patel2, R R B Singh2

  • 1Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, 413722 India.

Journal of Food Science and Technology
|January 16, 2014
PubMed
Summary
This summary is machine-generated.

Adding potassium sorbate preservative to ghee-based low fat spread (LFS) extended its shelf life to 10 weeks, compared to 5 weeks for the unpreserved product. Preservative use also improved stability against microbial and chemical degradation.

Keywords:
GheeLow-fat spreadMicrobial qualitiesPhysico-chemical propertiesSensory propertiesStorage

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Area of Science:

  • Food Science
  • Dairy Technology
  • Preservation Science

Background:

  • Low-fat spreads (LFS) require assessment for shelf stability, especially those based on ghee.
  • The efficacy of preservatives in extending the shelf life of such products needs evaluation.

Purpose of the Study:

  • To determine the shelf life of a ghee-based low fat spread (LFS) with and without potassium sorbate preservative.
  • To evaluate the impact of potassium sorbate on sensory, physico-chemical, and microbiological properties of LFS during storage.

Main Methods:

  • Ghee-based LFS with (PS) and without (CS) 0.05% potassium sorbate were stored at 5°C in polystyrene tubs.
  • Sensory (flavour, spreadability, body, texture, colour), physico-chemical (FFA, TBA), and microbiological (yeast, mould, TVC, coliforms) properties were evaluated over time.

Main Results:

  • Preserved LFS (PS) maintained acceptable flavour for 10 weeks, while unpreserved (CS) lasted 5 weeks.
  • Unpreserved LFS (CS) remained acceptable in spreadability, body, texture, and colour for 11 weeks.
  • Potassium sorbate inhibited free fatty acid (FFA) and TBA substance development, reduced whey-off, and extended yeast/mould stability to 9 weeks (vs. 3 weeks for CS).
  • Total viable counts were minimally affected by the preservative; coliforms remained absent.

Conclusions:

  • Potassium sorbate significantly extends the shelf life of ghee-based low fat spread, primarily by preserving flavour and inhibiting microbial and chemical degradation.
  • While sensory attributes like spreadability and texture were acceptable for a longer period in unpreserved spread, flavour and microbial stability are key limiting factors addressed by the preservative.
  • The study demonstrates the benefit of 0.05% potassium sorbate in enhancing the overall quality and safety of ghee-based low fat spreads during refrigerated storage.