(At Step 8 of the Procedure)
The Appendix to this standard contains provisions which are not intended to be applied within the meaning of the acceptance provisions of section 4.A (I)(b) of the General Principles of the Codex Alimentarius.
1. SCOPE
This standard applies to the fats listed in Section 2. It does not apply to products which must be subject to further processing to render them suitable for human consumption.
2. DESCRIPTION
2.1 Lard
2.1.1 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.
2.1.2 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.
2.2 Rendered Pork Fat
2.2.1 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.
2.2.2 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.
2.3 Premier Jus (Oleo Stock) is the product obtained by rendering at low heat (at a temperature no greater than 60°C) 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.
2.4 Edible Tallow
2.4.1 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.
2.4.2 Edible Tallow subject to processing may contain refined edible tallow, provided that it is clearly labelled.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
GLC Ranges of Fatty Acid Composition (expressed as percentages)
| LARD RENDERED PORK FAT | PREMIER JUS TALLOW | |
| C6:0 | < 0.5 in total | < 2.5 in total |
| C8:0 | ||
| C10:0 | ||
| C12:0 | ||
| C14:0 | 0.5–2.5 | 1.4–7.8 |
| C14:ISO | not detected | < 0.3 |
| C14:1 | < 0.2 | 0.5–1.5 |
| C15:0 | < 0.1 | 0.5–1.0 |
| C15:ISO | < 0.1 | < 1.5 in total |
| C15:ANTI ISO | not detected | |
| C16:0 | 20–32 | 17–37 |
| C16:1 | 1.0–5.0 | 0.7–8.8 |
| C16:ISO | < 0.1 | < 0.5 |
| C16:2 | not detected | < 1.0 |
| C17:0 | < 0.5 | 0.5–2.0 |
| C17:1 | < 0.5 | < 1.0 |
| C17:ISO | not detected | < 1.5 in total |
| C17:ANTI ISO | not detected | |
| C18:0 | 5.0–24 | 6.0–40 |
| C18:1 | 35–62 | 26–50 |
| C18:2 | 3.0–16 | 0.5–5.0 |
| C18:3 | < 1.5 | < 2.5 |
| C20:0 | < 1.0 | < 0.5 |
| C20:1 | < 1.0 | < 0.5 |
| C20:2 | < 1.0 | not detected |
| C20:4 | < 1.0 | < 0.5 |
| C22:0 | < 0.1 | not detected |
4. FOOD ADDITIVES
4.1 Colours
The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value:
| Maximum Level | ||
| 100 | Curcumin or Turmeric | 5 mg/kg (calculated as total curcumin) |
| 160a | Beta-carotene | 25 mg/kg |
| 160b | Annatto extracts | 10 mg/kg (calculated as total bixin or norbixin) |
| 4.2 | Antioxidants | |
| 304 | Ascorbyl palmitate | 500 mg/kg individually or in combination |
| 305 | Ascorbyl stearate | |
| 306 | Mixed tocopherols concentrate | GMP |
| 307 | Alpha-tocopherol | GMP |
| 308 | Synthetic gamma-tocopherol | GMP |
| 309 | Synthetic delta-tocopherol | GMP |
| 310 | Propyl gallate | 100 mg/kg |
| 319 | Tertiary butyl hydroquinone (TBHQ) | 120 mg/kg |
| 320 | Butylated hydroxyanisole (BHA) | 175 mg/kg |
| 321 | Butylated hydroxytoluene (BHT) Any combination of gallates, BHA and BHT and/or TBHQ | 75 mg/kg 200 mg/kg but limites above not to be exceeded |
| 4.3 | Antioxidant Synergists | |
| 330 | Citric acid | GMP |
| 331 | Sodium citrates | GMP |
| 384 | Isopropyl citrates | 100 mg/kg individually or in combination |
| Monoglyceride citrate | ||
5. CONTAMINANTS
5.1 Heavy Metals
The products covered by the provisions of this standard shall comply with maximum limits being established by the Codex Alimentarius Commission, but in the meantime the following limits will apply:
| Maximum Permissible Concentration | |
| Lead (Pb) | 0.1 mg/kg |
| Arsenic (As) | 0.1 mg/kg |
5.2 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.
6. HYGIENE
6.1 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 Recommended International Code of Practice-General Principles of Food Hygiene (Ref. No. CAC/RCP 1-1969, Rev.2 1985) - and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to the products.
6.2 To the extent possible in good manufacturing practice, the product shall be free from objectionable matter.
6.3 When tested by appropriate methods of sampling and examination, the product shall:
7. LABELLING
7.1 Name of Food
The product shall be labelled in accordance with the Codex General Standard for the Labelling of Prepackaged Foods (Ref. CODEX STAN 1-1985). The name of the fat shall conform to the descriptions given in section 2 of this standard.
7.2 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.
8. METHODS OF ANALYSIS AND SAMPLING
8.1 Determination of GLC Ranges of Fatty Acid Composition
According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508: 1990/5509: 1978.
8.2 Determination of Arsenic
According to AOAC 952.13, IUPAC 3.136, AOAC 942.17, or AOAC 985.16.
8.3 Determination of Lead
According to IUPAC 2.632, AOAC 994.02 or ISO 12193: 1994.
Appendix
OTHER QUALITY AND COMPOSITION FACTORS
1. Quality Characteristics
1.1 Colour
| Lard & Rendered Pork Fat: | White when solid |
| Premier Jus: | Creamy white to pale yellow |
| Edible Tallow: | Off white to pale yellow |
1.2 Odour and taste: Characteristic and free from foreign and rancid odour and taste.
| Maximum Level | ||
| 1.3 | Matter volatile at 105°C. | 0.3 % |
| 1.4 | Insoluble impurities | 0.05 % |
| 1.5 | Sodium Soap content: | |
lard | nil | |
premier jus | nil | |
rendered pork fat | 0.005 % | |
edible tallow | 0.005 % | |
| 1.6 | Iron (Fe) | 1.5 mg/kg |
| 1.7 | Copper (Cu) | 0.4 mg/kg |
| 1.8 | Acid value: | |
lard | 1.3 mg KOH/g fat | |
premier jus | 2.5 mg KOH/g fat | |
rendered pork fat | 2.0 mg KOH/g fat | |
edible tallow | 2.5 mg KOH/g fat | |
| 1.9 | Peroxide value: | 5 milliequivalents active oxygen/kg fat. |
2. Chemical and Physical Characteristics
| Lard | Rendered Pork Fat | Premier Jus | Tallow | ||
|---|---|---|---|---|---|
| 2.1 | Relative Density (40°C/water at 20°C) | 0.896–0.904 | 0.894–0.906 | 0.893–0.898 | 0.894–0.904 |
| 2.2 | Refractive Index (ND 40°C) | 1.448–1.460 | 1.448–1.461 | 1.448–1.460 | 1.448–1.460 |
| 2.3 | Titre (°C) | 32–45 | 32–45 | 42.5–47 | 40–49 |
| 2.4 | Saponification Value (mg KOH/g fat) | 192–203 | 192–203 | 190–200 | 190–202 |
| 2.5 | Iodine Value (Wijs) | 45–70 | 45–70 | 32–47 | 32–50 |
| 2.6 | Unsaponifiable Matter (g/kg) | < = 10 | < = 12 | < = 10 | < = 12 |
3. Methods of Analysis and sampling
3.1 Determination of Matter Volatile at 105°C.
According to IUPAC 2.601 or ISO 662: 1980.
3.2 Determination of Insoluble Impurities
According to IUPAC 2.604 or ISO 663: 1995.
3.3 Determination of Soap Content
According to BS 684 Section 2.5.
3.4 Determination of Copper and Iron
According to ISO 8294: 1994, IUPAC 2.631 or AOAC 990.05
3.5 Determination of Relative Density
According to IUPAC 2.101, with the appropriate conversion factor.
3.6 Determination of Refractive Index
According to IUPAC 2.102 or ISO 6320: 1995.
3.7 Determination of Saponification Value (S.V.)
According to IUPAC 2.202 or ISO 3657: 1988.
3.8 Determination of Iodine Value (I.V.)
3.9 Determination of Unsaponifiable Matter
According to IUPAC 2.401 (part 1–5) or ISO 3596-1: 1996.
3.10 Determination of Peroxide Value (P.V.)
According to IUPAC 2.501 (as amended) or AOCS Cd 8b - 90.
3.11 Determination of Acidity
According to IUPAC 2.201 or ISO 660: 1996.
3.12 Determination of Titre
According to ISO 935: 1988, or IUPAC 2.121.
