Nutrient Analysis

Total Fatty Acids             Min            90%

Moisture                           Max           1%

Insoluble Matter              Max           1%

Unsaponifiable Matter    Max           2%

Free Fatty Acid                Max           4%

Physical Properties

Color: Golden Brown

Odor: Cooked Chicken Fat

Bulk Density: 7lbs a gallon

Animal Fat Poultry

Animal Fat is obtained from the tissue of mammals and/or poultry in the commercial process of rendering or extraction. It consists of predominantly of glycerin esters of fatty acids and contains no addition of free fatty acids or other materials obtained by fats. It must contain and be guaranteed for, not less than 90% total fatty acids, no more than 2.5% unsaponifiable matter, and no 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 of origin, i.e. "beef", "pork", "poultry" it must correspond thereto. If an antioxidant is used the common name or names must be indicated, followed by the words "used as preservative",