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Stabilized Chicken Fat
Typical Analysis |
| Moisture |
0.60% |
| Total Fatty Acids |
90.00% |
| Free Fatty Acids |
2.00% |
| Impurities (I) |
0.10% |
| Unsaponifiables (U) |
0.65% |
| Total MIU |
1.35% |
| FAC Color |
11A |
| Peroxide Value |
<4% |
| Contamination |
PCB & Pesticide Tested |
| Viscosity |
35.0 CST @ 120°F |
| Weight |
7.44 lb/gal |
| Unsaturated to Saturated Ratio |
2.44:1 |
| Iodine Value (IV) |
80.20% |
| Titre |
33.50°C |
| Metabolizable Energy |
3,800 Kcal/lb=8,377 Kcal/kg |
| Stability |
Properly Stabilized Upon Request |
Fatty Acid Profile |
| C8 |
Caprylic Acid |
<0.10% |
| C10 |
Capric Acid |
<0.10% |
| C12 |
Lauric Acid |
<0.10% |
| C12:1 |
Lauroleic Acid |
<0.10% |
| C13 |
Tridecanoic Acid |
<0.10% |
| C14 |
Myristic Acid |
0.58% |
| C14:1 |
Myristoleic Acid |
0.21% |
| C15 |
Pentadecanoic |
<0.10% |
| C16 |
Palmitic Acid |
22.21% |
| C16:1 |
Palmitoleic Acid |
7.09% |
| C16:2 |
Hexadecadienoic Acid |
0.11% |
| C17 |
Margaric Acid |
0.11% |
| C18 |
Stearic Acid |
5.99% |
| C18:1 |
Oleic Acid |
43.04% |
| C18:2 |
Linoleic Acid |
18.97% |
| C18:3 |
Linolenic Acid |
0.56% |
| C20 |
Arachidic Acid |
<0.10% |
| C20:1 |
Eicosenoic |
0.40% |
| C22 |
Behenic Acid |
0.12% |
| C22:1 |
Erucic |
0.10% |
| C24 |
Lignoceric Acid |
0.10% |
| C24:1 |
Tetracosenoic Acid |
0.37% |
Analysis are updated periodically and may vary slightly from previous versions.
Approved plant of:
- Animal Protein Producers Institute (APPI), Voluntary Salmonella Reduction Program
- Food & Drug Administration (FDA)
- Animal & Plant Health Inspection Service (APHIS)
- Hazard Analysis & Critical Control Point (HACCP)
To request region-specific analysis, custom blend analysis or
current pricing click here.
Click links below to download PDF versions of the following:
Stabilized Chicken Fat (size 88 KB) and MSDS Sheet (size 467 KB) PDF's require the Adobe Acrobat Plug-In. If you do not have this plug-in, get it here for free.
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