Description |
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Lard :- |
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· 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. |
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· Lard Subject To Processing May Contain Refined Lard, Lard Stearin And Hydrogenated Lard, Or Be Subject To Processes Of Modification Provided That It Is Clearly Labelled. |
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Rendered Pork Fat :- |
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· 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 Issues Fit For Human Consumption. |
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· Rendered Pork Fat Subject To Processing May Also Contain Refined Lard, Refined Rendered Pork Fat, Hydrogenated Lard, Hydrogenated Rendered Pork Fat, Lard Stearin And Rendered Pork Fat Stearin Provided That It Is Clearly Labelled. |
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· 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. |
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Edible Tallow :- · Edible Tallow (Dripping) Is The Product Obtained By Rendering The Clean, Sound, Fatty Tissues (Including Trimming And Cutting Fats), Attendant Muscles And Bones Of Bovine Animals And/Or Sheep (Ovis Aries) In Good Health At The Time Of Slaughter And Fit For Human Consumption. |
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· Edible Tallow Subject To Processing May Contain Refined Edible Tallow, Provided That It Is Clearly Labelled. |
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Essential Composition And Quality Factors |
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· Glc Ranges Of Fatty Acid Composition (Expressed As Percentages) |
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· Samples Falling Within The Appropriate Ranges Specified Below Are In Compliance With This Standard. |
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Lard Rendered Pork Fat |
Premier Jus Tallow |
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C6:0 |
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C8:0 |
< 0.5 In Total |
< 0.5 In Total |
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C10:0 |
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C12:0 |
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C14:0 |
1.0-2.5 |
2-6 |
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C14:Iso |
< 0.1 |
< 0.3 |
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C14:1 |
< 0.2 |
0.5-1.5 |
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C15:0 |
< 0.2 |
0.2-1.0 |
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C15:Iso |
< 0.1 |
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C15:Anti Iso |
< 0.1 |
< 1.5 In Total |
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C16:0 |
20-30 |
20-30 |
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C16:1 |
2.0-4.0 |
1-5 |
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C16:Iso |
< 0.1 |
< 0.5 |
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C16:2 |
< 0.1 |
< 1.0 |
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C17:0 |
< 1 |
0.5-2.0 |
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C17:1 |
< 1 |
< 1.0 |
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C17:Iso |
< 0.1 |
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C17:Anti Iso |
< 0.1 |
< 1.5 In Total |
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C18:0 |
8-22 |
15-30 |
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C18:1 |
35-55 |
30-45 |
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C18:2 |
4-12 |
1-6 |
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C18:3 |
< 1.5 |
< 1.5 |
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C20:0 |
< 1.0 |
< 0.5 |
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C20:1 |
< 1.5 |
< 0.5 |
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C20:2 |
< 1.0 |
< 0.1 |
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C20:4 |
< 1.0 |
< 0.5 |
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C22:0 |
< 0.1 |
< 0.1 |
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C22:1 |
< 0.5 |
Not Detected |
Food Additives |
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· Antifoaming Agents, Antioxidants And Colours Used In Accordance With The General Standard For Food Additives (Cxs 192-1995) In Food Category (Lard, Tallow, Fish Oil, And Other Animal Fats) Are Acceptable For Use In Foods Conforming To This Standard. |
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Contaminants |
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· The Products Covered By This Standard Shall Comply With The Maximum Levels Of The General Standard For Contaminants And Toxins In Food And Feed (Cxs 193-1995). |
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Pesticide Residues :- · The Products Covered By The Provisions Of This Standard Shall Comply With Those Maximum Residue Limits Established By The Codex Alimentarius Commission For These Commodities. |
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Hygiene |
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· It Is Recommended That The Products Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The General Principles Of Food Hygiene (Cxc 1 – 1969), And Other Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice. |
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· Relevant Codex Texts Such As Codes Of Hygienic Practice And Codes Of Practice. The Products Should Comply With Any Microbiological Criteria Established In Accordance With The Principles And Guidelines For The Establishment And Application Of Microbiological Criteria Related To Foods (Cxg 21-1997). |
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Labelling |
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Name Of The Food :- · The Product Shall Be Labelled In Accordance With The General Standard For The Labelling Of Pre-Packaged Foods (Cxs 1-1985). |
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Labelling On Non-Retail Containers :- · Information On The Above Labelling Requirements Shall Be Given Either On The Container Or In Accompanying Documents, Except That The Name Of The Food, Lot Identification And The Name And Address Of The Manufacturer Or Packer Shall Appear On The Container. · However, Lot Identification And The Name And Address Of The Manufacturer Or Packer May Be Replaced By An Identification Mark, Provided That Such A Mark Is Clearly Identifiable With The Accompanying Documents. |
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Methods Of Analysis And Sampling |
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Determination Of Glc Ranges Of Fatty Acid Composition :- · According To Iupac 2.301, 2.302 And 2.304 Or Iso 5508: 1995/ 5509: 1999. |
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