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Food Category Details

Food Category Hierarchy

Lard, tallow, fish oil, and other animal fats (02.1.3)

Description:
All animal fats and oils should be derived from animals in good health at the time of slaughter and intended for human consumption. Lard is fat rendered from the fatty tissue of swine. Edible beef fat is obtained from fresh bovine fatty tissue covering the abdominal cavity and surrounding the kidney and heart, and from other compact, undamaged fat tissues. Such fresh fat obtained at the time of slaughter is the “killing fat.” Prime beef fat (premiere jus or oleo stock) is obtained by low-heat rendering (50-55oC) of killing fat and selected fat trimmings (cutting fat). Secunda beef fat is a product with typical beef fat odor and taste obtained by rendering (60-65oC) and purifying beef fat. Rendered pork fat is fat obtained from the tissue and bones of swine. Edible tallow (dripping) is produced by the rendering of fatty tissue (excluding trimmings and cutting fat), attached muscles and bones of bovine animals or sheep. Fish oils are derived from suitable sources such as herring, sardines, sprat, and anchovies.1,2 Other examples include: tallow and partially defatted beef or pork fatty tissue.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 02.1.3
INS No. Food Additive or Group Max Level Notes Defined In
472e Diacetyltartaric and fatty acid esters of glycerol 10,000 mg/kg 02.1.3
143 Fast green FCF GMP 02.1.3
477 Propylene glycol esters of fatty acids 10,000 mg/kg 02.1.3
314 Guaiac resin 1,000 mg/kg 02.1.3
160a(ii) beta-Carotenes, vegetable 1,000 mg/kg 02.1.3
CAROTENOIDS 25 mg/kg 02.1.3
330 Citric acid GMP 02.1.3
384 Isopropyl citrates 200 mg/kg 02.1.3
484 Stearyl citrate GMP 02.1.3
900a Polydimethylsiloxane 10 mg/kg 02.1.3
ASCORBYL ESTERS 500 mg/kg 02.1.3
POLYSORBATES 5,000 mg/kg 02.1.3
310 Propyl gallate 200 mg/kg 02.1.3
321 Butylated hydroxytoluene (BHT) 200 mg/kg 02.1.3
320 Butylated hydroxyanisole (BHA) 200 mg/kg 02.1.3
319 Tertiary butylhydroquinone (TBHQ) 200 mg/kg 02.1.3
132 Indigotine (Indigo carmine) 300 mg/kg 02.1.3
110 Sunset yellow FCF 300 mg/kg 02.1.3
THIODIPROPIONATES 200 mg/kg 02.1.3

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.


  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 472-476.
  2. Codex Standard for Named Animal Fats (CODEX STAN 211-1999).

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