Clarified butter and ghee between history, market and nutrition

The clarified butter and ghee, its traditional Asian counterpart, are experiencing a significant rediscovery in Western markets. Although the collective imagination often associates this dietary fat with contemporary dietary trends or exotic cuisine, the separation of milk lipids from water also has deep roots in European gastronomic history. The evolution of consumption, driven by the demand for natural ingredients stable at high temperatures, today opens new and interesting prospects economic for the dairy supply chain, particularly in the segment of high value-added organic products.

Ghee, the global market and opportunities for Italy

The global ghee market is in sustained expansion. Its total value in 2025 was estimated at about 59 billion dollars, with a growth forecast at a compound annual growth rate (CAGR) of about 5,5% in the period 2026–2034, reaching nearly 97 billion dollars by 2034 (IMARC Group, 2025). The main driving factors include increasing consumer focus on natural fats and ‘clean label’ products, the spread of ketogenic diet in Western markets, as well as the strong cultural and religious demand in the markets of the Indian subcontinent. TheIndia dominates global production and consumption with about 78% of total volumes, followed by Pakistan and New Zealand (IndexBox, 2026).

The Italian market of clarified butter is characterized by significant dependence on imports. Between 2020 and 2024, the average import price rose to 8,820 US$ per ton in 2024 (+86.8% compared to 2020), while the average export price reached 10,976 US$ per ton (+51.4% compared to 2020). Italy’s main suppliers are the Netherlands, Belgium, and Spain, which together cover 69% of import value; the remaining 29% comes from the United Kingdom, France, Germany, and Poland. On the front export, Germany, France, and Romania absorb 44% of the value of Italian ghee exports (IndexBox, 2026). The trajectory of rising prices is considered structural in the short to medium term, supported by demand trends in European markets and the growing orientation towards organic and premium products.

The millennial origins in the Indian subcontinent

The origins of ghee date back several thousand years ago in the Indian subcontinent, where it still represents one of the fundamental ingredients of traditional cuisine and Ayurvedic medicine (Kataria & Singh, 2024). The clarification of butter probably arose as a preservation technique: the removal of water and protein components allowed for a significant increase in product stability in hot climates, long before the advent of refrigeration.

Over the centuries, ghee has assumed a central role in nutrition as well as in religious rituals Hindus, Buddhists and Sikhs. Ancient Ayurvedic texts describe numerous therapeutic uses, attributing to it digestive, tonic, and carrying properties for active plant ingredients (Kataria & Singh, 2024).

Clarification in the 18th century European gastronomic tradition

Francesco Leonardi Romano — Italian chef of Empress Catherine II of Russia — in the second volume of his text The modern Apicius, or the art of preparing all kinds of dishes (1790) precisely describes the preparation and the versatility of the ‘Clarified butter without being refined‘:

‘Place a large piece of butter in a saucepan, put it over hot ashes, let it slightly melt without boiling, so that all the whey part drains to the bottom, and the butter remains clear and limpid […] This purified butter is said to keep for a year or even two, as if fresh, only taking care to put it in well-glazed earthenware pots, in a cool and dry place‘.

The description is remarkable for its technical accuracy: the famous chef clearly identifies the goal of phase separation, the low-temperature cooking technique, and the conditions of preservation optimal, elements that exactly correspond to the principles now recognized by food science.

Production technology and Maillard reaction

Clarified butter is obtained by controlled heating of butter. Thanks to this process, water evaporates, milk proteins and other non-fat solids separate from the lipid phase, and the fat fraction is filtered and collected.

In the case of traditional ghee, heating continues until it promotes Maillard reactions and light caramelization of residual proteins, which give the product its typical hazelnut aroma and intense golden color. Experimental studies have shown that temperatures between 120 and 160 °C amplify the progress of these reactions and the antioxidant capacity of the product (Yokogawa et al., 2023).

The final composition varies depending on the animal species, animal diet, quality of the starting milk, processing technology, and temperature and duration of heat treatment. The organic production certified offers further guarantees regarding the origin of raw materials, animal welfare, and reduced use of antibiotics in farming.

Technological properties and resistance to high temperatures

Clarified butter generally contains over 99% fat and negligible amounts of water. The main lipid components include triglycerides, short and medium chain saturated fatty acids, oleic acid, small amounts of polyunsaturated fatty acids, cholesterol, and fat-soluble vitamins.

The removal of almost all water and milk proteins results in greater microbiological stability and a storability superior to traditional butter. One of the most important technological aspects is high smoke point, generally between 230 °C and 250 °C, which makes the product suitable for frying and cooking at high temperatures.

From an organoleptic point of view, clarified butter has a golden yellow color, semi-fluid or solid consistency at room temperature, intense aroma and slightly toasted, with a rich taste and hazelnut notes. The Maillard reactions that take place during the preparation of ghee significantly contribute to the development of this characteristic aromatic profile (Yokogawa et al., 2023).

Nutritional profile and bioactive compounds of milk fat

Clarified butter is a high-energy-density food, consisting almost exclusively of lipids. It provides fat-soluble vitamins, particularly vitamin A, as well as varying amounts of vitamin E and vitamin K. Among the components of greatest nutritional interest arebutyric acid, short- and medium-chain fatty acids, oleic acid and conjugated linoleic acid (CLA), especially in products derived from pasture-raised animals.

Butyric acid and intestinal health

Thebutyric acid, naturally present in dairy fats, represents a primary energy source for colon cells. Recent research has documented its role in maintainingintestinal barrier integrity by increasing the expression of tight junction proteins — including claudin-1, occludin, and ZO-1 — and modulation of inflammatory responses (Matheus et al., 2023). These effects have been observed in preclinical models; clinical implications in humans require further study.

CLA and body composition

The CLA (conjugated linoleic acid) naturally present in dairy products has been studied for possible effects on body composition and lipid metabolism. A 2024 meta-analysis found modest but statistically significant effects of CLA supplementation on reducing fat mass and Body Mass Index (BMI) in adults, although it noted that high-quality methodological studies show less significant results (Akhgarjand et al., 2024). Evidence remains heterogeneous and does not allow definitive conclusions for regular dietary consumption.

Overall nutritional perspective

In the last ten years research on dairy fats has highlighted a greater complexity compared to previous interpretations that generically associated saturated fats with negative effects on cardiovascular health. A 2024 review found that clarified butter contains bioactive compounds potentially associated with beneficial effects on lipid metabolism, intestinal function, and inflammatory processes, while emphasizing the need for further clinical studies in humans (Kataria & Singh, 2024).

At the same time, the scientific literature continues to recommend moderation in the consumption of foods rich in saturated fatty acids.

For individuals with lactose intolerance, clarified butter may represent an alternative to traditional butter, thanks to the almost complete removal of lactose during processing.

Gastronomic applications and uses in the food industry

Clarified butter is used in many gastronomic and industrial fields: frying and high-temperature cooking, meat and fish preparations, sauces, seasonings, baked goods, Indian and Middle Eastern cuisine. In professional catering it is particularly appreciated for its greater resistance to thermal oxidation compared to conventional butter. Theindustry food industry in turn begins to discover the advantages of its use in baked goods, snacks, and premium segment gastronomic preparations.

Selection criteria for consumers and professionals

To obtain the highest qualitative and nutritional value, it is advisable to choose clarified butter and ghee certified organic. Elements to consider include the country of production and the origin of the raw material, supply chain transparency, and animal feeding, with a preference for pasture raising.

Products obtained from pasture-raised cows pasture may have more favorable lipid profiles and higher concentrations of CLA Fat-soluble vitamins. For professional buyers — importers, distributors, food industries, and HoReCa operators — continuity of supply, regulatory compliance, traceability, and quality certifications are also essential.

In this context, the team of GIFT (Great Italian Food Trade) offers qualified support to international buyers in the selection and verification of reliable Italian suppliers, promoting access to organic and high value-added products originating from transparent and sustainable supply chains.

Conclusions

The analysis of clarified butter highlights an ancient ingredient capable of meeting the modern technological and nutritional needs of the industry and catering. Commercial data indicate a structural growth in demand in Europe and a strong Italian dependence on imports, suggesting an untapped development potential for national quality and organic production. Conscious consumption, included in a balanced diet, allows enhancing the properties of this excellent fat.supported by a transparent and traceable supply chain that the GIFT team actively promotes internationally.

Dario Dongo

Credit cover Vladimír Sládek

References

• Akhgarjand, C., Tavakoli, A., Samavat, S., Bagheri, A., Anoushirvani, A., Mirzababaei, A., Amini, M. R., Ghorbi, M. D., Valisoltani, N., Mansour, A., Sajjadi-Jazi, S. M., Ansar, H., & Rezvani, H. (2024). The effect of conjugated linoleic acid supplementation in comparison with omega-6 and omega-9 on lipid profile: A graded, dose–response systematic review and meta-analysis of randomized controlled trials. Frontiers in Nutrition, 11, 1336889. https://doi.org/10.3389/fnut.2024.1336889
• IMARC Group. (2025). Ghee market size, share, trends and forecast 2026–2034. IMARC Group. https://www.imarcgroup.com/ghee-market
• IndexBox. (2026). Italy — Ghee: Market analysis, forecast, size, trends and insights (Report update March 23, 2026). IndexBox, Inc. https://www.indexbox.io/store/italy-ghee-market-analysis-forecast-size-trends-and-insights/
• Kataria, D., & Singh, G. (2024). Health benefits of ghee: Review of Ayurveda and modern science perspectives. Journal of Ayurveda and Integrative Medicine, 15(1), Article 100819. https://doi.org/10.1016/j.jaim.2023.100819
• Matheus, V. A., Oliveira, R. B., Maschio, D. A., Tada, S. F. S., Soares, G. M., Mousovich-Neto, F., Costa, R. G., Mori, M. A., Barbosa, H. C. L., & Collares-Buzato, C. B. (2023). Butyrate restores the fat/lean mass ratio balance and energy metabolism and reinforces the tight junction-mediated intestinal epithelial barrier in prediabetic mice independently of its anti-inflammatory and epigenetic actions. Journal of Nutritional Biochemistry, 120, Article 109409. https://doi.org/10.1016/j.jnutbio.2023.109409
• Leonardi Romano, F. (1790). The modern Apicius, or the art of preparing all kinds of dishes (Volume II). Michel’Angelo Barbiellini Printing House. https://flippingbooks.comune.parma.it/Libri/LEONARDI-Lapicio%20moderno-Tomo%20II/
• Yokogawa, T., Yamazaki, C., Hara, M., Sakashita, Y., Tanikawa, T., Suzuki, R., Inoue, Y., & Kitamura, M. (2023). Effect of Maillard reaction on the quality of clarified butter, ghee. Journal of Natural Medicines, 77(1), 230–237. https://doi.org/10.1007/s11418-022-01661-y