Rendered Pig Fat (excluding Lard)

Grading Factors

Quality assessment for rendered pig fat (excluding lard) considers Free fatty acid content, Peroxide value, and Colour and odour.

• Free fatty acid content

  Indicates the degree of hydrolysis of the fat, affecting flavour stability and suitability for high-heat applications; lower values are preferred for neutral-tasting uses.

• Peroxide value

  Measures initial oxidation products, which can lead to rancidity and off-flavours; lower values indicate fresher fat with better shelf life.

• Colour and odour

  A clean, mild odour and light colour are desired for food uses, while darker or strong-smelling fat may be limited to technical applications.

• Moisture and impurities

  Residual moisture and insoluble impurities can promote microbial growth and reduce stability; low levels are essential for consistent quality.

• Melting point and solid fat content

  These physical properties determine the fat's behaviour in baking, frying, and confectionery, influencing texture and mouthfeel.

Common Defects

Recorded defects for rendered pig fat (excluding lard) include Rancidity, Excessive free fatty acids, and Foreign odour pickup.

• Rancidity

  Oxidative or hydrolytic rancidity produces off-odours and off-flavours, making the fat unsuitable for food use and reducing its functional properties.

• Excessive free fatty acids

  High levels indicate hydrolysis from poor handling or old raw material, leading to soapy or bitter tastes and reduced stability.

• Foreign odour pickup

  Absorption of strong odours from storage or transport can taint the fat, making it unacceptable for neutral applications.

Rendered Pig Fat (excluding Lard) HS Code

Production and Storage

Packaging

Typical rendered pig fat (excluding lard) packaging includes Steel drums, Flexitank in container, and Tote tank.

• Steel drums

  Used for smaller lots or specialty grades, offering protection from light and oxygen while maintaining a stable container for handling.

• Flexitank in container

  A bulk option for large shipments, allowing efficient transport of liquid fat while protecting it from contamination and oxidation.

• Tote tank

  Reusable intermediate bulk containers are suitable for regular deliveries to food processors, providing easy pouring and storage.

End Uses

• Frying oil

  Used for deep-frying foods, the fat provides a crisp texture and stable frying medium with high smoke point when refined.

• Bakery shortening

  Incorporated into doughs and pastries to create flaky textures and tender crumb structure in baked goods.

• Confectionery fat

  Blended into chocolate and confectionery to adjust melting behaviour and mouthfeel, contributing to a smooth texture.

• Savory snacks

  Applied as a coating or seasoning carrier for snacks, adding richness and helping spices adhere to the surface.

Uses and Related Commodities

Sourcing risks