POULTRY FAT

 

 
       
   
       
 

Fat with a liquid appearance of a yellowish or light brown colour obtained from boiled chicken meat by high temperature separation. It is then washed and glossed by centrifugation. Used in the preparation of pet food and in lipochemical industry. Processed according to the regulations CE 1774/02, with category N°3 poultry.

  
 
     
CONTEINED
TIPICAL VALUE
METHOD
FFA (oleic acid) max 5,0%
NGD C10/76
Impurità <0,10%
NGD C7/76
Iodio 85
NGD C32/76
Colore Fac 7/9
Test of LOVIBOND NGD C20/76
Title Delican 31,3°C
NGD C28/76
Melting point +30°C
NGD C19/76
Rancidità negative
KREIS TEST NGD C/56
Perossidi 5 meq02/kg max
NGD C35/76
     
CONTEINED
TIPICAL VALUE
Myristic Acid
1,3%
Myristoleic Acid
0,4%
Palmitic Acid
21,0/23,0%
Palmitoleic Acid
6,5/7,0%
Stearic Acid
6,0/7,5%
Oleic Acid
40,0/43,0%
Linoleic Acid
20,0/21,0%
Linolenic Acid
1,80/2,00%
 




Packaging:
On Bulk; on tanks of 1 Mton each

Packaging: Calculated Energy Content: Poultry 9000-9100 Kcal/kg

Free from Salmonella
Product stabilized with Anti-Oxidant Kemin

The information conteined in this pubblication is based on our own research and development work and is to the best of our knowledge reliable. Users of our products should conduct their own trias to determine whether our products are suitable for the user’s specific purposes.



Product Data Sheet valid from 09/2006
   
   
IT - EN