Food and Drug Regulations

B.09.013 [S]. Lard

• (a) shall be the rendered fat from hogs;

• (b) shall have

  • (i) a relative density of not less than 0.894 and not more than 0.906, calculated with the lard at 40°C and water at 20°C (40°C/water at 20°C),

  • (ii) a refractive index of not less than 1.448 and not more than 1.461, calculated using the sodium D-line as the light source and with the lard at 40°C (n_D40°C),

  • (iii) a titre of not less than 32°C and not more than 45°C,

  • (iv) a saponification value of not less than 192 and not more than 203, expressed as milligrams potassium hydroxide per gram of fat,

  • (v) an iodine value of not less than 45 and not more than 70, calculated using the Wijs test,

  • (vi) an unsaponifiable matter content of not more than 12 grams per kilogram,

  • (vii) an acid value of not more than 2.5 milligrams potassium hydroxide per gram of fat, and

  • (viii) a peroxide value of not more than 16 milliequivalents peroxide oxygen per kilogram of fat; and

• (c) may contain

  • (i) lard stearine or hydrogenated lard,

  • (ii) a Class IV preservative, and

  • (iii) not more than one per cent of substances resulting from the rendering process, other than fatty acids and fat.