Vanaspati

Vanaspati is a semi-solid vegetable oil used in Indian and South Asian cooking as a cheaper substitute for ghee (clarified butter). It is manufactured from refined vegetable oils and marketed as vanaspati ghee, a non-dairy alternative to traditional ghee.

Production and composition: It is produced by partially hydrogenating liquid vegetable oils such as palm oil, palmolein, soybean, cottonseed, or sunflower oil. Partial hydrogenation converts some unsaturated fats into saturated fat and trans fats, giving the fat a semi-solid texture at room temperature. Some producers use inter-esterification or blends to adjust consistency and flavor. Vanaspati generally contains higher levels of saturated fats and trans fats compared with non-hydrogenated oils.

Uses and cultural context: Vanaspati is widely used in households and in the food industry for frying, deep frying, and baking. It is favored for its shelf stability, neutral flavor, and affordable price. In many Indian kitchens, it competes with butter, ghee, and other cooking fats.

Health and regulation: Because hydrogenation creates trans fats linked to cardiovascular disease, there is regulatory scrutiny in many countries. Regulators have introduced limits on trans fat content in fats and oils, and some jurisdictions have banned industrially produced trans fats. In India, authorities have issued standards to reduce trans fats in vanaspati and other fats, and several producers have reformulated products to lower trans-fat content.