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BHJ Ingredients Lard Standard Deodorized

BHJ Ingredients Lard Standard Deodorized is produced from pork raw material of food grade. Lard is a living food tradition with a comeback due to recent science. Taking ordinary lard to a higher level, the soft refining of a deodorization brings you the supreme quality together with a mild taste and neutral smell. Deodorized lard can be used in food applications where the balance of taste and highest level of quality is requested in for example fried food, pastries as well as spread on bread.

Ingredient Name: Pork Fat

Features: High Quality, Mild Taste, Neutral Smell, Odorless

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Knowde Enhanced TDS

Identification & Functionality

Ingredient Name

Pork Fat

Ingredient Origin

Animal Origin

Country of Origin
Sweden
Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Edible Oils & Fats,

Meat Products & Extracts

Features & Benefits

Food Ingredients Features

High Quality,

Mild Taste,

Neutral Smell,

Odorless

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Convenience Foods

Food & Nutrition Applications

Pastries,

Spreads

Properties

Appearance
Like light white wine
Odor
Neutral
Taste
Neutral and smooth
Typical Properties
ValueUnitsTest Method / Conditions
Anisidine Valuemax. 2%AOCS Cd 18-90 (m)
Color (Blue)0.0-AOCS Cc 13J-97
Color (Bright)0.0-AOCS Cc 13J-97
Color (Red)1.0-AOCS Cc 13J-97
Color (Total)17.0-AOCS Cc 13J-97
Color (Yellow)6.0-AOCS Cc 13J-97
FFAmax. 0.1%-
Flash Point300.0°CEN ISO 2719
Free Fatty Acidsmax. 0.05%AOCS Ca 5a-40 (m)
Insoluble Impuritiesmax. 0.01%AOCS Ca 3a-46 (m)
Iodine Value58.0-IUPAC 2-205
Melting Point39.0°CAOCS Cc 3-25 (m)
Moisturemax. 0.05%AOCS Ca 2e-84 (m)
Peroxide Valuemax. 0.5meq/KgAOCS Cd 8b-90 (m)
PVmax. 0.5meq/kg-
Smoke Point190.0°CDGF C-IV 9
Solid Phase (20°C)max. 34%ISO 8292
Solid Phase (30°C)max. 13%ISO 8292
Titre41.0°CAOCS Cc 12-59 (m)
Fatty Acid Composition
ValueUnitsTest Method / Conditions
Linoleic Acid (C18:2)9.0%IUPAC 2.304
Myristic Acid (C14)2.0%IUPAC 2.304
Oleic Acid (C18:1)41.0%IUPAC 2.304
Other3.0%IUPAC 2.304
Palmitic Acid (C16)26.0%IUPAC 2.304
Palmitoleic Acid (C16:1)2.0%IUPAC 2.304
Stearic Acid (C18)17.0%IUPAC 2.304
Microbiological Values
ValueUnitsTest Method / Conditions
Salmonella (in 25g)Absent-VIDAS SLM-48h
Nutritional Information
ValueUnitsTest Method / Conditions
Cholesterol0.2g/100gAAK, GC
Energy3700.0KJ/100g-
Fat100.0g/100g-
Monounsaturated Fat45.0g/100g-
Polyunsaturated Fat10.0g/100g-
Saturated Fat45.0g/100g-
Trans Fatty Acids (Natural Occurrence)0.5g/100gIUPAC 2.304