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BHJ Ingredients Chicken Fat

BHJ Ingredients Chicken Fat is produced from chicken carcasses of food grade. If highest quality is requested for your application, the deodorized chicken fat surely meets all requirements. A top level of low FFA and per-oxide value ensure the best for your end product and the fat has a more neutral and modest odor and taste.

Ingredient Name: Chicken Fat

Features: High Quality, Low Odor, Neutral Taste

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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Chicken Fat

Ingredient Origin

Animal Origin

Country of Origin
Denmark
Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Edible Oils & Fats,

Meat Products & Extracts

Features & Benefits

Food Ingredients Features

High Quality,

Low Odor,

Neutral Taste

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Meat, Poultry & Seafood

Properties

Appearance
Clear and orange yellow, the colour is similar to concentrated apple juice
Odor
Neutral with elements of acid, stable and pine
Taste
Smooth, round with a slightly nutlike flavour
Typical Properties
ValueUnitsTest Method / Conditions
Anisidine Valuemax. 3%AOCS Cd 18-90 (m)
Color (Blue)0.0-AOCS Cc 13J-97
Color (Bright)0.0-AOCS Cc 13J-97
Color (Red)10.0-AOCS Cc 13J-97
Color (Total)171.0-AOCS Cc 13J-97
Color (Yellow)70.0-AOCS Cc 13J-97
FFAmax. 3%-
Flash Point262.0°CEN ISO 2719
Free Fatty Acidsmax. 3%AOCS Ca 5a-40 (m)
Insoluble Impuritiesmax. 0.01%AOCS Ca 3a-46 (m)
Iodine Value88.7-IUPAC 2-205
Melting Point18.0°CAOCS Cc 3-25 (m)
Moisturemax. 0.25%AOCS Ca 2e-84 (m)
Peroxide Valuemax. 4meq/KgAOCS Cd 8b-90 (m)
PVmax. 4meq/kg-
Smoke Point168.0°CDGF C-IV 9
Solid Phase (20°C)max. 4%ISO 8292
Solid Phase (30°C)max. 2%ISO 8292
Titre34.0°CAOCS Cc 12-59 (m)
Fatty Acid Composition
ValueUnitsTest Method / Conditions
Linoleic Acid (C18:2)21.0%IUPAC 2.304
Myristic Acid (C14)1.0%IUPAC 2.304
Oleic Acid (C18:1)45.0%IUPAC 2.304
Other5.0%IUPAC 2.304
Palmitic Acid (C16)21.0%IUPAC 2.304
Palmitoleic Acid (C16:1)5.0%IUPAC 2.304
Stearic Acid (C18)6.0%IUPAC 2.304
Microbiological Values
ValueUnitsTest Method / Conditions
Salmonella (in 25g)Absent-VIDAS SLM-48h
Nutritional Information
ValueUnitsTest Method / Conditions
Cholesterol2.0g/100gAAK, GC
Energy3700.0KJ/100g-
Fat100.0g/100g-
Monounsaturated Fat50.0g/100g-
Polyunsaturated Fat24.0g/100g-
Saturated Fat27.0g/100g-
Trans Fatty Acids (Natural Occurrence)1.0g/100gIUPAC 2.304