Sabah Pure Sheep Milk Ghee

No, this product consists entirely of 100% natural sheep milk fat with absolute zero vegetable fat adulteration, palm oil, or synthetic trans fats. Official chromatographic sterol profiles and fatty acid purity certificates accompany commercial shipments.

Due to thorough moisture removal (below 0.2%) and absent milk proteins, its smoke point reaches approximately 250 °C (482 °F). This high thermal stability prevents oxidation during high-heat frying and confers an authentic aromatic profile to premium pastry production.

Anhydrous milk fat does not require frozen cold chains and remains chemically stable at ambient temperatures between 15 and 25 °C for 12 months. Hermetic nitrogen-flushed or vacuum canning shields unsaturated lipids against light and oxidative rancidity in warm destination ports.

Wholesale orders start at 50 cartons, configured in standardized multiples per master carton depending on unit capacity. Palletized loads are shrink-wrapped to maximize payload efficiency inside standard 20-foot and 40-foot dry cargo containers.

At release, Sabah Ghee conforms to Free Fatty Acid (FFA) limits below 0.5% (as oleic acid) and a Peroxide Value (PV) under 1.0 meq/kg. These parameters confirm controlled thermal separation and exceptional freshness of raw sheep butter.

Sheep ghee exhibits a higher concentration of short- and medium-chain fatty acids (such as caproic and caprylic acids), yielding a robust, distinctly pungent, and traditional aroma. In contrast, bovine ghee offers a milder profile, lighter buttery finish, and yellower hue from beta-carotene.

For verified international partners meeting sustained annual volume thresholds, contract manufacturing (OEM) can be evaluated. This requires regulatory compliance alignment, destination-market label validation, and container compatibility with high-speed automated filling lines.