Rendered pork fat

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

Fatty Acid Arachis Cottonseed Rendered Pork Fat Maize Mustard Seed Edible Tallow Safflower Seed Sesame Seed Sunflower Soybean Seed ... 

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). 

Fatty acid Lard Rendered pork fat Premier jus Tallow... 

Lipids are biological materials that are insoluble in water but soluble in nonpolar organic solvents. Here the term will be used interchangeably with acylglycerol, the primary component of animal lipids. These are classihed as either fats or oils. The former are predominantly solid at room temperature (24°C), and the latter are liquid. The depot lipids of animals are generally fats. The major animal fats (also termed meat fats) of contemporary commerce are produced from pigs Sus scrofa), in which case they are termed lard and rendered pork fat, from the fat of cattle Bos taurus) or sheep Ovis aries) and termed tallow, or from poultry (primarily chickens. Callus gallus) and termed poultry fat. Tallow... 

In the Codex Alimentarius (42), maximum free fatty acid levels are specified as 0.65% for lard, 1.00% for premier jus, and 1.25% for rendered pork fat and edible tallow. For all these, a peroxide maximum of lO-miUiequivalents active oxygen per kilogram fat is specified. The Codex standards also specify levels for antioxidants and antioxidant synergists and maximum allowed amounts of impurities, soaps, and certain metals. 

TABLE 4. Codex Alimentarius Standards for Lard, Rendered Pork Fat, Premier Jus, and Edible Tallow. ... 

Characteristic Lard Rendered Pork Fat Premier Jus Edible Tallow... 

Lard Rendered pork fat Tallow Heat-treated fat trimmings from ruminants obtained before the carcass is split. Poultry fat... 

The term applied to pressed, rendered pork fat remaining after the lard has been extracted. 

Naturally, if no animal fat can be detected after cholesterol analysis, then it can reasonably be concluded that pork fat is not present. If cholesterol is present, either as a low percentage of the total sterols or as a major or only component of the sterols, then other approaches have to be employed. If the product is likely to contain any DNA material, then DNA analysis would probably be the best approach (Montiel-Sosa el al., 2000). This might include rendered fat if the fat had not been highly refined, though no work appears to have been done to determine whether this would be possible. 

Adulteration of fats and oils is another matter of concern, which might occur accidentally or deliberately. Rendering of pork fat and beef tallow in the same equipment without proper washing is an example of accidental and unintended con-tamination/adulturation. However, often cheaper oils have been sold in place of, or mixed with, more expressive oils. Thus, before to the recognition of health benefits of hazelnut oil, this oil was an adulterant in ohve oil (10). As mentioned earher, different oils have considerably different sterol compositions. Thus, sterols could be a means of identifying adulterants because often fatty acid compositions of the adulterant and the original oils are similar (11-13). 

Products and Uses Wheat germ oil is a rich source of this fat-soluble compound. It is found in bacon, fats (rendered animal), pork fat (rendered), and poultry. Useful as an antioxidant (added to oil-containing food to prevent it from getting rancid), dietary supplement, nutrient, and preservative. 

Rendered beef, pork, poultry, and other animal fats are not well reported internationally, and global statistics are unreliable. Total production of fats in the United States by the rendering industry for 2000 is estimated at 4.18 million metric tons.68 Outputs of all rendering facilities captive to integrated broiler operations might not be included. Of the amount reported, 76 percent is inedible tallows and greases, 18 percent is edible beef or mutton tallows, and 6 percent is edible pork lard. 

Lard Lard is a traditional edible fat for Chinese people. Lard is generally prepared either by dry-rendering or by wet-rendering. The dry-rendered lard with pork back fat as the raw material usually has better flavor than the wet-rendered lard and is used as cooking fat or shortening. The wet-rendered lard with pork belly fat as the raw material usually has an undesirable flavor and must be refined before further use. 

Approximately 4.1 million MT of inedible animal fats are rendered in the United States annually (Table 1). The major sources, in order of decreasing tonnage, are beef packing, pork packing, spent restaurant fats, and broiler and turkey processing. Only about 5% of the total supply of inedible fat is recovered from dead stock (1). 

Animal fat (AAFCO number 33.1) is obtained from the tissues of mammals and/or poultry in the commercial processes of rendering or extracting. It consists predominantly of triacylglyerol esters of fatty acids and contains no additions of free fatty acids or other materials obtained from fats. It must contain, and be guaranteed for, not less than 90% total fatty acids, not more than 2.5% unsaponifi-able matter, and not more than 1% insoluble impurities. Maximum free fatty acids and moisture must also be guaranteed. If the product bears a name descriptive of its kind or origin (e.g., beef, pork, or poultry), it must correspond thereto. If an antioxidant is used, the common name or names must be indicated, followed by the words used as a preservative. Includes IFN 4-00-409 (animal poultry fat). 

Grease is animal fat with a titer below 40°C. Choice white grease is derived primarily from the rendering of pork offal whereas yellow grease is derived from restaurant grease (4). 

In addition to these inherent characteristics of the fat itself, contact of the fat in meat with an aqueous solution containing surface-active substances, accelerators and inhibitors of rancidity, creates a very different situation from conditions which exist in a container of rendered lard. The author has noted on a number of occasions that the keeping time of fat rendered from pork tissues did not correlate with rancidity development in the ground meat. Schreiber et al. (1947) reported that the stability of fat, as measured by accelerated tests on the extracted fat from fresh birds, was not a good indication of the stability of poultry fat in situ during freezer storage. 

Lard is the fat rendered (melted out) from fresh, fatty pork tissue. 

---