The National Dairy Research Institute (NDRI), a deemed university and a premier institute of the Indian Council of Agricultural Research (IARI) has developed a scientifically tested low-cholesterol ghee that contains as much as 85% less cholesterol than conventional desi ghee. The patented technology, developed by the Dairy Chemistry Division of NDRI, uses processing technology and no chemicals are involved, so that the quality and taste remains the same as the original product, while there is no extra cost involved in manufacture. Importantly, the process is in compliance with FSSAI guidelines.
The NDRI has recently signed a MoU with Vaishal Patliputra Dugdh Utpadak Sahkari Sangh Ltd Patna, commonly known as Patna Dairy Project, which will launch the product in Bihar within the next 2 months. The technology has been made available to the Patna Dairy Project at a nominal fee of Rs. 6 lakhs without any time restrictions.
This product is likely to capture the huge health conscious market in India. For this reason, the NDRI is also approaching Haryana and Punjab to make this product available in their states too. The product is suitable for heart patients, while healthy individuals can also consume the product without any ill effects whatsoever.
Cholesterol is a chemical compound that can cause heart disease. Although manufactured in the body, the bulk of the cholesterol is derived from the food we consume. Fat-containing food contain high levels of cholesterol, as does egg yolk, red meat and high-fat dairy products. There are two types of cholesterol – high-density lipoproteins (HDL) (“good cholesterol”) and low-density lipoproteins (LDL) (“bad cholesterol”). Too much LDL cholesterol leads to blockage due to lipid deposition in the arteries. This is particularly dangerous in case of the coronary arteries supplying the heart, which can cause heart attacks. HDL cholesterol removes cholesterol from the blood vessels, and therefore is good for the heart.
It is important to know the exact levels of cholesterol in food articles so that cholesterol-rich foods can be avoided. For this reason, the FSSAI in accordance with the Food Safety and Standards (Packaging and Labeling) Regulations, 2011, has stipulated that the complete nutritional information, including that of cholesterol (in mg) in relevant food items must be clearly labeled on the packet so that consumers can take an informed decision as per their requirement.
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