Lang
Premier jus (Oleo stock)
Bovine
Premier jus (oleo stock) is the product obtained by rendering at low heat the fresh fat (killing fat) of heart, caul, kidney and mesentery collected at the time of slaughter of bovine animals in good health at the time of slaughter and fit for human consumption, as well as cutting fats. (Section 2.3)
رقم القسم
الرقم اليودي
رقم التصبّن
نقطة التجمد / التيتر
| Fatty acid | Range (%) |
|---|---|
| Myristic C14:0 | 2–6 |
| C14:1 | 0.5–1.5 |
| C15:0 | 0.2–1.0 |
| Palmitic C16:0 | 20–30 |
| Palmitoleic C16:1 | 1–5 |
| C17:0 | 0.5–2.0 |
| C17:1 | < 1.0 |
| Stearic C18:0 | 15–30 |
| Oleic C18:1 | 30–45 |
| Linoleic C18:2 | 1–6 |
| Linolenic C18:3 | < 1.5 |
| C20:0 | < 0.5 |
| C20:1 | < 0.5 |
Source: CXS 211-1999 — Section 3 (Premier jus / tallow column)
| Property | Value |
|---|---|
| Relative density (40°C/water 20°C) | 0.893–0.904 |
| Refractive index (ND 40°C) | 1.448–1.460 |
| Titre (°C) | 42.5–47 |
| Saponification value (mg KOH/g) | 190–200 |
| Iodine value (Wijs) | 36–47 |
| Unsaponifiable matter (g/kg) | ≤ 10 |
Source: CXS 211-1999 — Appendix, Table 2
| Criterion | Maximum level |
|---|---|
| Acid value | 2.0 mg KOH/g (free fatty acids ≤ 1.00%) |
| 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 | Creamy white to pale yellow |
Source: CXS 211-1999 — Appendix, Table 1
Used as a high-quality raw material for producing oleo oil and oleostearin, and in the manufacture of shortening and margarine.