PORK LARD
DISCRIPTION
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.
SPECIFICATION
| AV | ≤ 3mg KOH/g |
| Moisture | ≤ 0.5% |
| POV | ≤ 5 meq/kg |
| Saponification Value | ≤ 185-225 mg/g |
| Non Saponification Value | ≤ 1% |
| Iod Value | ≥ 45-75 g/100g |
| Melting point | 37.5 degree C |
| Packing | Bulk |
