Food and Drug Regulations

B.09.015 [S]. Suet

• (a) shall be the fat taken from the region of the kidney or loin or caul fat of a beef carcass;

• (b) shall have

  • (i) a relative density of not less than 0.893 and not more than 0.898, calculated with the suet 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 1.460, calculated using the sodium D-line as the light source and with the suet at 40°C (n_D40°C),

  • (iii) a titre of not less than 42.5°C and not more than 47°C,

  • (iv) a saponification value of not less than 190 and not more than 200, expressed as milligrams of potassium hydroxide per gram of fat,

  • (v) an iodine value of not less than 32 and not more than 47, calculated using the Wijs test,

  • (vi) an unsaponifiable matter content of not more than 10 grams per kilogram,

  • (vii) an acid value of not more than 2.0 milligrams potassium hydroxide per gram of fat, and

  • (viii) a peroxide value of not more than 10 milliequivalents peroxide oxygen per kilogram of fat; and

• (c) where sold in comminuted form, shall contain not more than three per cent cereal and one per cent salt.