Lang
Lard
Sus scrofa
Pure rendered lard is the fat rendered from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good health at the time of slaughter and fit for human consumption. The tissues do not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and the like, and are reasonably free from muscle tissues and blood. (Section 2.1)
رقم القسم
الرقم اليودي
رقم التصبّن
نقطة التجمد / التيتر
| Fatty acid | Range (%) |
|---|---|
| Myristic C14:0 | 1.0–2.5 |
| C14:1 | < 0.2 |
| C15:0 | < 0.2 |
| Palmitic C16:0 | 20–30 |
| Palmitoleic C16:1 | 2.0–4.0 |
| C17:0 | < 1 |
| C17:1 | < 1 |
| Stearic C18:0 | 8–22 |
| Oleic C18:1 | 35–55 |
| Linoleic C18:2 | 4–12 |
| Linolenic C18:3 | < 1.5 |
| C20:0 | < 1.0 |
| C20:1 | < 1.5 |
| C20:2 | < 1.0 |
| C20:4 | < 1.0 |
Source: CXS 211-1999 — Section 3 (Lard / rendered pork fat column)
| Property | Value |
|---|---|
| Relative density (40°C/water 20°C) | 0.896–0.904 |
| Refractive index (ND 40°C) | 1.448–1.460 |
| Titre (°C) | 32–45 |
| Saponification value (mg KOH/g) | 192–203 |
| Iodine value (Wijs) | 55–65 |
| Unsaponifiable matter (g/kg) | ≤ 10 |
Source: CXS 211-1999 — Appendix, Table 2
| Criterion | Maximum level |
|---|---|
| Acid value | 1.3 mg KOH/g (free fatty acids ≤ 0.65%) |
| Peroxide value | ≤ 10 milliequivalents active oxygen/kg |
| Sodium soap content | Nil |
| Moisture & volatile matter (105°C) | ≤ 0.3% |
| Insoluble impurities | ≤ 0.05% |
| Iron (Fe) | ≤ 1.5 mg/kg |
| Copper (Cu) | ≤ 0.4 mg/kg |
| Colour | White to cream |
Source: CXS 211-1999 — Appendix, Table 1
Lard is used in baking, frying, and pastry making, as well as in certain food and non-food industries.