Ghee A038Y RPC Derivatives/ ingredients ** Extended term *

The group includes any type of Ghee (from cow milk), a type of clarified butter that has a nutty, caramel-like flavour and aroma. This flavour originates from the caramelisation of milk solids taking place during the longer simmering process than the one applied for clarified butter. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

Extended term (Level of detail)

A fine-grained, highly specific level of detail, more detailed than the standard level. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Exposure hierarchy" and open in their own default hierarchy.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Ghee".

Ghee has no narrower terms in Exposure hierarchy.

Sibling terms

Other terms sharing the same "Cow milk fat (not emulsified)" parent term.

Record metadata

Status
APPROVED
Version
10.1
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
12 Jun 2019, 17:21