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.
|AV||≤ 3mg KOH/g|
|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|