LARD Chemical Properties

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℃）

EPA Substance Registry System

Lard (61789-99-9)

Safety Information

Safety Statements 

24/25

HS Code 

15011000

MSDS

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LARD Usage And Synthesis

Chemical Properties

white paste

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.

Definition

The purified internal fat of the hog. It consists primarily of stearin, palmitin and olein.

LARD(61789-99-9)Related Product Information

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• Tosylmethyl isocyanide
• Ethyl isocyanoacetate
• Ferric acetylacetonate
• TERT-BUTYL ISOCYANIDE