Oils, Edible: Lard

N-Amyl Methyl Ketone Caprolactam, Liquid Oils Edible, Lard Tetraethyl Pyrophosphate Arsenic Trisulfide Copper Acetoarsenite Arsenic Trisulfide Benzene Hexachloride Lactic Acid Ammonium Lactate Ethyl Lactate... 

OILS, EDIBLE LARD Kettle-rendered lard, Leaf lard, Prime steam lard NL 0 i 0 ... 

Oils, Edible Lard Kettle-Rendered Lard Leaf Lard Prime Steam Lard ... 

Oils, Edible Lard Goggles of face shield rubber gloves. Wipe off, get medical attention for burn. Wash with water for at least 15 minutes. 

Oils, Edible Lard Not pertinent Not pertinent Not pertinent Not pertinent... 

Kettle-Rendered Lard Oils Edible, Lard Lead Oxide. Yellow... 

Lead Thiocyanate Lead Tetraacetate Tetraethyl Lead Tetramethyl Lead Lead Thiocyanate Oils Edible, Lard Quinoline Fumaric Acid Naphtha Solvent Naptha VM + P (75 % Naptha)... 

Compound Name Oil Penetrating Calcium Phosphate Oils Edible, Lard Propionaldehyde Propionaldehyde Propane... 

OILS, EDIBLE LARD KottlMrenderatf brd, Leaf hrd, Prime iteam lird NL 0 d ... 

Caustic soda solution (3) Caustic soda solution (3) Caustic soda solution (3) Caustic soda solution (3) Caustic soda solution (3) Oils, edible fish (13) Grease (inedible, yellow) (13) Lard (edible) (13) Linseed oil (raw) (13) Methylene chloride (5) ... 

Properties White, free-flowing powder sensitive to oxygen decomposed by water soluble in methanol and ethanol decomposes in air above 126C. Hazard (Solid) Flammable when exposed to heat or flame. (Solution) Flammable, moderate fire risk. Use Condensation reactions catalyst for treatment of edible fats and oils, especially lard intermediate for pharmaceuticals preparation of sodium cellulo-sate analytical reagent. 

EINECS 232-405-5 HSDB 5150 Lard oil Lard oil [Oil, edible] Oil, lard Oils, lard. 

Guillen MD, Cabo N (1997) Characterization of edible oils and lard by Fourier transform infrared speetros-copy Relationships between composition and frequency of concrete bands in the fingerprint region. Journal of the American Oil Chemists Society 74 1281-1286. 

Positive components in meat are free amino acids and phospholipids, which are active both in lard and in edible oils (Nasner, 1985). The ethanol-... 

Oishi et al. (1992) compared the results from classical iodometric PV determinations of edible oils and fats to those using a coulometric detector. Results from each technique expressed as meq active oxygen/kg sample, were consistent with one another. Typical results were sesame oil (4.1), corn oil (8.7), cottonseed oil (14.5), rapeseed oil (33.2), peanut oil (30.5), olive oil (17.0), palm oil (8.9), beef tallow (2.5), and lard (35.0). 

Standards for named animal fats and named vegetable oils These standards were adopted formally by the CAC in 1999 (Joint FAO/WHO, 1999e). The Standard for Named Animal Fats combines and updates provisions for lard, rendered pork fat, premier jus and edible tallow. The Named Vegetable Oils Standard covers 15 different oils of particular importance in international trade and also the palm oil fractions, palm olein and palm stearin (see Table 8.5). 

Rendering produced an estimated 4.18 million metric tons of animal fats was produced in the United States in 2000 by rendering.87 Of this amount, approximately 18 percent and 6 percent were edible tallow and lard, respectively, and 41 percent and 35 percent were inedible tallow and grease. Approximately 15 percent and 34 percent of the edible tallow and lard, respectively, and 37 percent of the inedible tallow and grease were exported. Of the inedible tallow and grease used in the United States, an estimated 75 percent was used as animal feed, 16 percent was converted to fatty acids by the oleochemicals industry, 4 percent was used in soaps, and 3 percent in lubricants. Inedible animal fats are the lowest cost domestic fat sources. Their market price per pound sometimes is less than fuel oil, and rendering plants have chosen to bum them as fuels. In 2001, animal fats were included with vegetable oils for federally supported trials of biodiesel fuel. 

World vegetable oil consumption in 2003 was 87.2 million tons. U.S. consumption was 9.91 million tons. In the U.S. market, animal fats (tallow and lard) have a relatively small share (2 percent) compared to vegetable oils. The consumption of four oils—soybean (80 percent), corn (4 percent), canola (4 percent), and cottonseed (3 percent) has grown rapidly over the past 30 years compared to the traditional oils and animal fats. Figure 4.3 shows U.S. consumption of edible fats and oils in 2003 [3]. 

The hrst fat and oil products used by humans were probably rendered from wild animal carcasses. Then, as animals were domesticated, their body fat became an important food source and was used for other things such as lubricants, illuminates, and soap. Lard or hog fat became the preferred animal fat for edible purposes, whereas the other animal fats were used for nonedible applications. The more... 

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