Vegetable Ghee

Vegetable ghee is a plant-based alternative to traditional dairy ghee. It is typically made from a blend of vegetable oils, such as palm, soybean, or rapeseed oil, which are then hydrogenated or interesterified to achieve a solid, butter-like consistency. This process can alter the fatty acid profile of the oils.

Manufacturers use vegetable ghee as a fat source in baked goods and other food products, offering a dairy-free option that mimics the texture and cooking properties of traditional ghee. It is commonly found in products like flatbreads (such as naans), pastries, and some savoury snacks where a rich mouthfeel is desired.

Vegetable ghee is not considered a food additive and does not have an E-number. Its health implications are primarily related to its fat content, particularly the type of fats present. Depending on the processing, it may contain saturated and trans fats, though hydrogenation processes have been refined to minimise trans fats. The NHS advises limiting saturated fat intake as part of a balanced diet. EFSA has evaluated various vegetable oils and fats for safety.