Chicken Fat

Moisture (max)  1.0%

Free Fatty Acids (max)  5.0%

Peroxide Value (max)  10%

Insolubles (max)  .50%

Unsaponifiables (max) 2.00%

Total Fatty Acids  100    

Technical Inedible Tallow

Titre (min)  41

Moisture and Volatile (max)  .20%

Insoluble Impurities (Max)    .05%

Unsaponifiable Matter (Max) 2.50%

Free Fatty Acid (as Oleic) Max  2.50%

All Beef Packer Inedible Tallow

Titre (min)  42

Moisture and Volatile (max)  .%

Insoluble Impurities (Max)    .%

Unsaponifiable Matter (Max) 2.50%

Free Fatty Acid (as Oleic) Max   4.00%

Choice White Grease

Titre (min)  36

Moisture and Volatile (max) 

Insoluble Impurities (Max)   

Unsaponifiable Matter (Max)

MIU (Max)  1.0%

Free Fatty Acid (as Oleic) Max   4.0%

Poultry Fat

Titre (min)

Moisture and Volatile (max)  %

Insoluble Impurities (Max)  1.0%

Unsaponifiable Matter (Max) 2.50%

Free Fatty Acid (as Oleic) Max 15.0%

Turkey Fat

Peroxide Value max 10%

Insolubles max .5%

Unsaponifiables (max) 1.0%

Total Fatty Acids (Max) 100