Stabilized Poultry Fat
Typical Analysis
Moisture (distillation)0.08%
Insoluble Impurities0.33%
Unsaponifiable Matter1.10%
Free Fatty AcidsLess than 15%
Peroxide Value - InitialLess than 10 MEQ/KG
20 Hour AOMLess than 20 MEQ/KG
Fatty Acid Profile
Lauric(120)0.9%
Myristic(140)0.8%
Myristoleic(141)0.3%
Palmitic(160)22.3%
Palmitoleic(16.1)9.6%
Stearic(18.0)5.3%