Fats	Color	Odour and Taste	FFA	Peroxyde Index	Impurities	Melting Point	Lovibon Color
Pure Non-Refined Beef fat	butter yellow	typical beef	0,5 / 1,0%	max. 3 meg/Kg	negligible	37 - 40°C
Refined Beef fat	white	neutral	max. 0,10%	max 1 meq/Kg	negligible	40 - 46°C	5 1/4" max. 1,5 red - 15 yellow
Pure Non-Refined Lard	white	typical porc	0,5 / 1,0%	max. 3 meg/Kg	negligible	30 - 34°C
Refined Lard	white	neutral	max. 0,10%	max 1 meq/Kg	negligible	32 - 38°C	5 1/4" max. 1,5 red- 15 yellow
Refined Palm Fat	white	typical palm	max. 0,10%	max 1 meq/Kg	< 0,10%	36 - 39°C	5 1/4" max. 3 red - 30 yellow

Characteristics Oils