| Identification | Back Directory | [Name]
LARD | [CAS]
61789-99-9 | [Synonyms]
LARD
HOGFAT
Schmalz
LARDFAT
PORKLARD
LIQUIDLARD
HEATEDLARD
ADEPS SUILLUS
LARD, STRIPPED
Schweineschmalz
Lard unhydrogenated | [EINECS(EC#)]
263-100-5 | [Molecular Formula]
unspecified | [MDL Number]
MFCD00147389 |
| Chemical Properties | Back Directory | [Appearance]
white paste | [Melting point ]
36-42 °C
| [density ]
0.91
| [storage temp. ]
Refrigerator (+4°C) | [Odor]
at 100.00 %. fatty | [Odor Type]
fatty | [Dielectric constant]
2.1（80℃） | [Uses]
Lard is a fat rendered from hogs, consisting principally of oleic and
palmitic fatty acids. it has a wiley melting point of 88–110°f. it is
rapidly chilled, resulting in an opaque, firm consistency rather than
a translucent, greasy appearance. it is used in cake mix. | [EPA Substance Registry System]
Lard (61789-99-9) |
| Hazard Information | Back Directory | [Chemical Properties]
white paste | [Definition]
The purified internal fat of the hog. It consists primarily of stearin, palmitin and olein. |
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