표지·머리말
STANDARD
STANDARD FOR NAMED ANIMAL FATS CXS 211-1999
ADOPTED 1999 CXS 211-1999 AMENDED 2024
History of the standard This publication was redesigned and published in 2026. 2024 Amendments Following decisions taken at the Forty-seventh Session of the Codex Alimentarius Commission in November 2024, amendments were made in Section 7.2: “Labelling of non-retail containers”. 2023 Amendments Following decisions taken at the Forty-sixth Session of the Codex Alimentarius Commission in November 2023, amendments were made in Section 8: “Methods of analysis and sampling”. Amendments made prior to 2023: Amended in 2009, 2013, 2015, 2019 and 2021. Adopted in 1999.
1Scope
This standard applies to the animal fats described in Section 2: “Description” presented in a state for human consumption.
2Description
2.1Lard
Pure rendered lard is the fat rendered from fresh, clean, sound fatty tissues from swine (Sus scrofa) in good health, at the time of slaughter, and fit for human consumption. The tissues do not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and the like, and are reasonably free from muscle tissues and blood. Lard subject to processing may contain refined lard, lard stearin and hydrogenated lard, or be subject to processes of modification provided that it is clearly labelled.
2.2Rendered pork fat
Rendered pork fat is the fat rendered from the tissues and bones of swine (Sus scrofa) in good health, at the time of slaughter, and fit for human consumption. It may contain fat from bones (properly cleaned), from detached skin, from head skin, from ears, from tails and from other issues fit for human consumption. Rendered pork fat subject to processing may also contain refined lard, refined rendered pork fat, hydrogenated lard, hydrogenated rendered pork fat, lard stearin and rendered pork fat stearin provided that it is clearly labelled.
2.3
Premier jus (oleo stock) is the product obtained by rendering at low heat the fresh fat (killing fat) of heart, caul, kidney and mesentery collected at the time of slaughter of bovine animals in good health at the time of slaughter and fit for human consumption, as well as cutting fats.
2.4Edible tallow
Edible tallow (dripping) is the product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), attendant muscles and bones of bovine animals and/or sheep (Ovis aries) in good health at the time of slaughter and fit for human consumption. Edible tallow subject to processing may contain refined edible tallow, provided that it is clearly labelled.
3Essential composition and quality factors
Gas-liquid chromatography (GLC) ranges of fatty acid composition (expressed as percentages) Samples falling within the appropriate ranges specified below are in compliance with this standard. Table 1
Lard Premier jus rendered pork fat tallow
C6:0
C8:0 < 0.5 in total < 0.5 in total C10:0
C12:0
C14:0 1.0–2.5 2–6
C14:ISO < 0.1 < 0.3
C14:1 < 0.2 0.5–1.5
C15:0 < 0.2 0.2–1.0
C15:ISO < 0.1
< 1.5 in total
C15:ANTI ISO < 0.1
C16:0 20–30 20–30
C16:1 2.0–4.0 1–5
C16:ISO < 0.1 < 0.5
C16:2 < 0.1 < 1.0
C17:0 <1 0.5–2.0
C17:1 <1 < 1.0
C17:ISO < 0.1
< 1.5 in total
C17:ANTI ISO < 0.1
C18:0 8–22 15–30
C18:1 35–55 30–45
C18:2 4–12 1–6
C18:3 < 1.5 < 1.5
Lard Premier jus
rendered pork fat tallow
C20:0 < 1.0 < 0.5
C20:1 < 1.5 < 0.5
C20:2 < 1.0 < 0.1
C20:4 < 1.0 < 0.5
C22:0 < 0.1 < 0.1
C22:1 < 0.5 not detected4Food additives
Antifoaming agents, antioxidants and colours used in accordance with Table 1 and Table 2 of the General standard for food additives (CXS 192-1995)1 in food category 02.1.3 (Lard, tallow, fish oil, and other animal fats) are acceptable for use in foods conforming to this standard.
5Contaminants
The products covered by this standard shall comply with the maximum levels of the General standard for contaminants and toxins in food and feed (CXS 193-1995).2
5.1Pesticide residues
The products covered by the provisions of this standard shall comply with those maximum residue limits established by the Codex Alimentarius Commission for these commodities.
6Hygiene
It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the General principles of food hygiene (CXC 1-1969),3 and other relevant Codex texts such as codes of hygienic practice and codes of practice. The products should comply with any microbiological criteria established in accordance with the Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).4
7Labelling
7.1Name of the food
The product shall be labelled in accordance with the General standard for the labelling of pre-packaged foods (CXS 1-1985).5 The name of the fat shall conform to the descriptions given in Section 2: “Description” of this standard.
7.2Labelling on non-retail containers
The labelling of non-retail containers should be in accordance with the General standard for the labelling of non-retail containers of foods (CXS 346-2021).6
8Methods of analysis and sampling
For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended Methods of Analysis and Sampling (CXS 234-1999)7 relevant to the provisions in this standard shall be used.
APPENDIX
Other quality and composition factors These quality and composition factors are supplementary information to the essential composition and quality factors of the standard. A product, which meets the essential quality and composition factors but does not meet these supplementary factors, may still conform to the standard.
1.Quality characteristics Colour
rendered pork fat: white when solid lard: white to cream premier jus: creamy white to pale yellow edible tallow: off white to pale yellow
Odour and taste: characteristic and free from foreign and rancid odour and taste.
Maximum level
Matter volatile at 105 °C: 0.3% Insoluble impurities: 0.05%
Sodium soap content:
lard nil premier jus nil rendered pork fat 0.005% edible tallow 0.005% Iron (Fe): 1.5 mg/kg Copper (Cu): 0.4 mg/kg
Acid value:
lard 1.3 mg KOH/g fat = ffa max 0.65% premier jus 2.0 mg KOH/g fat = ffa max 1.00% rendered pork fat 2.5 mg KOH/g fat = ffa max 1.25% edible tallow 2.5 mg KOH/g fat = ffa max 1.25% Peroxide value: up to 10 milliequivalents active oxygen/kg fat
2.Chemical and physical characteristics
Lard Rendered pork fat Premier jus Tallow Relative density 0.896–0.904 0.894–0.906 0.893–0.904 0.894–0.904 (40 °C/water at 20 °C) Refractive index 1.448–1.460 1.448–1.461 1.448–1.460 1.448–1.460 (N D 40 °C) Titre (°C) 32–45 32–45 42.5–47 40–49 Saponification value (mg KOH/g 192–203 192–203 190–200 190–202 fat) Iodine value (Wijs) 55–65 60–72 36–47 40–53 Unsaponifiable matter ≤ 10 ≤ 12 ≤ 10 ≤ 12 (g/kg)
3.Methods of analysis and sampling For checking compliance with this standard, the methods of analysis and sampling contained in the Recommended methods of analysis and sampling (CXS 234-1999) relevant to the provisions in this standard shall be used.
Referenced texts
1General standard for food additives (CXS 192-1995).
2General standard for contaminants and toxins in food and feed (CXS 193-1995).
3General principles of food hygiene (CXC 1-1969).
4Principles and guidelines for the establishment and application of microbiological criteria related to foods (CXG 21-1997).
5General standard for the labelling of pre-packaged foods (CXS 1-1985).
6General standard for the labelling of non-retail containers of foods (CXS 346-2021).
7Recommended methods of analysis and sampling (CXS 234-1999).
Codex Alimentarius
A collection of international food standards developed to protect consumer health and ensure fair practices in the food trade. Codex standards are adopted by the Codex Alimentarius Commission, an intergovernmental body with 189 Members, established by FAO and WHO. The standards are recognized by the World Trade Organization as the benchmark for the safety of internationally traded food.
Codex Secretariat Contacts
codex@fao.org codexalimentarius.org x.com/FAOWHOCodex youtube.com/@UNFAO
Food and Agriculture Organization of the United Nations Rome, Italy
FAO and WHO. 2026. Standard for named animal fats. Codex Alimentarius Standard, No. CXS 211-1999. Codex Alimentarius Commission. Rome. https://openknowledge.fao.org/handle/20.500.14283/ce0093en
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