Lang
Rendered pork fat
Sus scrofa
Rendered pork fat is the fat rendered from the tissues and bones of swine (Sus scrofa) in good health at the time of slaughter and fit for human consumption. It may contain fat from bones (properly cleaned), from detached skin, from head skin, from ears, from tails and from other tissues fit for human consumption. (Section 2.2)
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) | 0.894–0.906 |
| Refractive index (ND 40°C) | 1.448–1.461 |
| Titre (°C) | 32–45 |
| Saponification value (mg KOH/g) | 192–203 |
| Iodine value (Wijs) | 60–72 |
| Unsaponifiable matter (g/kg) | ≤ 12 |
Source: CXS 211-1999 — Appendix, Table 2
| Criterion | Maximum level |
|---|---|
| Acid value | 2.5 mg KOH/g (free fatty acids ≤ 1.25%) |
| Peroxide value | ≤ 10 milliequivalents active oxygen/kg |
| Sodium soap content | ≤ 0.005% |
| 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 when solid |
Source: CXS 211-1999 — Appendix, Table 1
Used in cooking, frying, and food manufacturing.