Fat is obtained from the tissue of 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 an antioxidant is used, the common name or names must be indicated, followed by the words "used as preservative".