a 
 
 
 
 
 
 
 
 
 
 
 
 
 ICS 67.200.10            DMS 1440:2018  
     First edition  
 
 
 
 
DRA FT PROPOSAL  
 
 
 
 
 
 
Named animal fats  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard  
 
 
  
  ICS 67.200.1 0         DMS 1440 :2018
                First edition  
 
 
 
 
 
 
 
Named animal fats  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Obtainable from the  
Malawi Bureau of Standards  
Moirs Road  
P O Box 946  
BLANTYRE  
 
 Tel: +265 1 870 488  
Fax: +265 1 870 756  
  E-mail:  mbs@mbsmw.org  
                                                                       Web -site:  www.mbsmw.org  
 
Price based on 5 pages  
 
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 i TABLE OF CONTENTS  
  
Contents                                                                                                                                                     page  
Foreword …………………………………………………………………………………………………………………..  i 
Technical committee ……………………………………………………………………………………………………..  i 
Notice ……………………………………………………………………………………………………………………...  i 
Scope ………………………………………………………………………………………………… …………………..  1 
Normative references ……………………………………………………………………………………………………  1 
Terms and definitions ……………………………………… ……………………………………………………………  1 
Essential composition and quality requirements ………………………… …………………………………………..  2 
Food additives …………………………………………………………………………………………………. .............  3 
Contaminants ………………………………… ………………………………………………………………………….  3 
Hygiene …………………………………………………………………………………………… ……………………. .. 3 
Packaging and labelling …………………………………………………………………... ........................................  3 
Methods of sampling and test.............................. ………………………………………………………………. .......4 
Annex A  (informative):  Other quality and composition factors …………………………… ……… ……… ........  5 
 
FOREWORD  
 
This draft Malawi standard has been prepared by MBS/TC 1 4, the Technical Committee on Edible oils and 
fats, to provide requirements and methods of sampling and test for named animal fats . 
 
In preparing this draft Malawi standard reference was  made to the following standard : 
 
Codex  Standard, Codex Stan  211:2015, Standard for named animal fats . 
 
Acknowledgement is made for the use of the information.  
 
 
TECHNICAL COMMITTEE  
 
This draft Malawi standard was prepared by MBS/TC 14 , the Technical Committee on Edible oils and fats , and 
the following companies, organizations and institutions were represented:  
 
Blantyre City Assembly;  
Capital Oil Refining Industries;  
Consumers Association of Malawi;  
Lilongwe University of Agriculture and Natural Resources (LUANAR);  
Malawi Bureau of Sta ndards;  
Ministry of Health and population;  
Mount Meru Millers Limited;  
Moti Oil Mill Limited;  
Peoples Trading Centre;  
Rab Processors Limited;  
SAFA Foods Limited;  
Sunseed Oil Limited;  
Universal Industries Limited; and  
University of Malawi – The Malawi Polytechnic.  
 
 
NOTICE  
 
This standard shall be reviewed every five years, or earlier whenever it is necessary, in order to keep abreast 
of progress. Comments are welcome and shall be considered when the standard is being reviewed . 
1 
                                     DMS 1440:2018  
DRAFT PROPOSAL  
 
Named animal fats  – Specification  
 
 
1 SCOPE  
 
This d raft Malawi s tandard applies to the an imal fats described in Clause 3 presented in a state for human 
consumption . 
 
 
2 NORMATIVE REFERENCES  
 
The following standards contain provisions, which through reference in this text, constitute provisions of this 
Malawi standard. All standards are subject to revision and, since any ref erence to a standard is deemed to be 
a reference to the latest edition of that standard, parties to agreements based on this standard are encouraged 
to take steps to ensure the use of the most recent edition of the standard indicated below. Information on 
current valid national and international standards can be obtained from the Malawi Bureau of Standards.  
 
MS 19: Labelling of prepacked foods – General standard;  
 
MS 21: Code of hygienic conditions for food and food processing units;  
 
MS 56: Edible fats and  oils – Methods of test;  
 
MS 237:  Food additives – General standard;   
 
MS 302:  Contaminants and toxins in foods   ̶  General standard;   
 
MS 935: Principles for the establishment and application of microbiological criteria for foods ; 
 
ISO 5555:  Animal and vegetable fats and oils – Sampling ; 
 
ISO 12966 -1: Anim al and vegetable fats and oils – Gas chromatography of fatty acid methyl esters  – Part 1: 
Guidelines on modern gas chromatography of fatty acid methyl esters ; and  
 
ISO 12966 -2: Animal and vegetable fats and oils – Gas chromatography of fatty acid methyl esters – Part 2: 
Preparation of methyl esters of fatty acids . 
 
 
3 DESCRIPTION S 
 
For the purposes of this draft standard, th e following description s shall apply ; 
 
3.1 Lard  
 
3.1.1  Pure rendered lard  is the fat rendered from fresh, clean, sound fatty tissues from swine ( Sus scrofa ) 
in good health, at the time of slaughter, and fit for human consumption. The tissues do not include bones, 
detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, 
pressings, and the like, and are reasonably free from muscle tissues and blood.  
 
3.1.2  Lard subject to processing may contain refined lard, lard stearin and hydrogenated lard, or be subject 
to processes of modification provided that it is clearly labelled.  
 
3.2 Rendered pork fat  
 
3.2.1  The fat rendered from the tissues and bones of swine ( Sus scrofa ) in good health, at the time of 
slaughter, and fit for human consumption. It may contain fat from bones (properly cleaned), from detached 
skin, from head skin, from ears, from tails and from other issues fit for human consumption.  
  
 2 3.2.2  Rendered pork fat subject to processing may also contain refined lard, refined rendered pork fat, 
hydrogenated lard, hydrogenated rendered pork fat, lard stearin and rendered pork fat stearin provided that it 
is clearly labelled.  
 
3.3 Premier jus (oleo sto ck) 
 
The product obtained by rendering at low heat the fresh fat (killing fat) of heart, caul, kidney and mesentery 
collected at the time of slaughter of bovine animals in good health at the time of slaughter and fit for human 
consumption, as well as cutting fats.  
 
3.4 Edible tallow  
 
3.4.1  Edible tallow (dripping)  is the product obtained by rendering the clean, sound, fatty tissues (including 
trimming and cutting fats), attendant muscles and bones of bovine animals and/or sheep ( Ovis aries ) in good 
health at the time of slaughter and fit for human consumption.  
 
3.4.2  Edible tallow subject to processing may contain refined edible tallow, provided that it is clearly labelled.  
 
 
4 ESSENTIAL COMPOSITION AND QUALITY REQUIREMENTS  
 
Table 1 – GLC ranges of fatty acid compos ition for named animal fats  
 
1 2 3 4 
 
S/N  
Characteristic  Lard  
 
Rendered pork fat , % Premier jus  
 
Tallow , % 
1 C6:0   
 
< 0.5 in total   
 
< 0.5 in total  2 C8:0  
3 C10:0  
4 C12:0  
5 C14:0  1.0-2.5 2-6 
6 C14:ISO  < 0.1  < 0.3  
7 C14:1  < 0.2  0.5-1.5 
8 C15:0  < 0.2  0.2-1.0 
9 C15:ISO  < 0.1   
< 1.5 in total  10 C15:ANTI ISO  < 0.1  
11 C16:0  20-30 20-30 
12 C16:1  2.0-4.0 1-5 
13 C16:ISO  < 0.1  < 0.5  
14 C16:2  < 0.1  < 1.0  
15 C17:0  < 1 0.5-2.0 
16 C17:1  < 1 < 1.0  
17 C17:ISO  < 0.1   
< 1.5 in total  18 C17:ANTI ISO  < 0.1  
19 C18:0  8-22 15-30 
20 C18:1  35-55 30-45 
21 C18:2  4-12 1-6 
22 C18:3  < 1.5  < 1.5  
23 C20:0  < 1.0  < 0.5  
24 C20:1  < 1.5  < 0.5  
25 C20:2  < 1.0  < 0.1  
26 C20:4  < 1.0  < 0.5  
27 C22:0  < 0.1  < 0.1  
28 C22:1  < 0.5  not detected  
  
 3 5 FOOD ADDITIVES  
 
Only those food additives permitted for use in named animal fats  and as p er set maximum levels in MS 237, 
shall be used . 
 
 
6 CONTAMINANTS  
 
6.1 Heavy metals  
 
The products covered by this draft standard shall comply with the maximum levels for contaminants that are 
specified for the product in MS 302.  
 
6.2 Pesticide residues  
 
Named animal fats  shall comply with those maximum pesticide residue limits as laid down by the current Codex 
Alimentarius Commission . 
 
 
7 HYGIENE  
 
The products covered by the provisions of this draft standard shall be prepared and handled in accordance 
with the requirements set out in MS 21. The products should comply with any microbiological criteria 
established in accordance with MS 935.  
 
 
8 PACKAGING AND LABELLING  
 
8.1 Packaging  
 
8.1.1  Named animal fats  shall be packaged in food grade containers which will safeguard the hygienic, 
nutritional, technological, and organoleptic qualities of the product.  
 
8.1.2  The containers, including packaging material, shall be made of substances which are safe and suitable 
for their intended use. They shall not impart any toxic substance or undesirable odour or flavour to the product.  
 
8.2 Labelling  
 
In addition to the requirements of MS 19, the following specific provisions shall apply:  
 
8.2.1 Name of the product. The name of the fat shall conform to the descriptions give n in Clause 3 of this 
draft s tandard .  
 
8.2.2 Date marking and storage instructions.  The “date of minimum durability”  preceded by the words 
“best before”  shall be declared.  Storage instructions of the product shall be indicated in close proximity to the 
date marking if the validity of the date depends thereon.  
 
8.2.3 Net content.  The net contents of the product shall be declared by volume in metric units.  
 
8.2.4 Name and address.  The name and address of the manufacturer, packer, distributor, or vendor of the 
product shall be declared.  
 
8.2.5 Country of origin.  The country of origi n of the product shall be declared and shall not be obscured 
by any outer wrapper.  
 
8.2.6 Lot identification.  Each packaging material shall be permanently marked clearly to identify the 
producing factory and lot.  
 
8.2.7 List of ingredients. All ingredients  used shall be declared on the label.  
 
8.3 Labelling of n on-retail containers  
 
The above labelling  requirements shall be either on the container or in accompanying documents, except that 
the name of the product, lot identification and the name and address of the manufacturer or packer shall appear 
on the container.  However, lot identification and the name and address of the manufacturer or packer may be 
replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.   
 4 9 METHODS OF SAMPLING AND TEST  
 
9.1 Sampling  
 
Sampling shall be carried in accordance with ISO 5555 and samples prepared for testing according to  
ISO 12966 -2. 
 
9.2 Determination of GLC ranges of fatty acid composition  
 
Testing of the product shall be done in accordance with the pro cedures stipulated in ISO 12966 -1. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 5 ANNEX A  
(Informative ) 
 
OTHER QUALITY AND COMPOSITION FACTORS  
 
These quality and composition factors are supplementary information t o the essential composition and quality 
factors of the standard. A product, which meets the essential quality and composition factors but does not 
meet these supplementary factors, may still conform to the  draft standard.  
 
A.1 Quality characteristics  
 
Table A.1 – Quality characteristics  for named animal fats  
 
Parameter  Requirements  
Rendered pork fat  Lard  
 Premier jus  
 Edible tallow  
 
Colour  White when solid  White to cream  Creamy white to pale 
yellow  Off white to pale 
yellow  
Odour and taste  Characteristic and 
free from foreign 
and rancid odour 
and taste.  Characteristic 
and free from 
foreign and 
rancid odour 
and taste.  Characteristic and free 
from foreign and rancid 
odour and taste.  Characteristic and 
free from foreign 
and rancid odour 
and taste.  
Matter volatile at 
105°C , max  0.3 %  0.3 %  0.3 %  0.3 %  
Insoluble 
impurities , max  0.05 %  0.05 %  0.05 %  0.05 %  
Sodium soap 
content , max  nil nil 0.005 %  0.005 %  
Iron (Fe)  1.5 mg/kg  1.5 mg/kg  1.5 mg/kg  1.5 mg/kg  
Copper (Cu)  0.4 mg/kg  0.4 mg/kg  0.4 mg/kg  0.4 mg/kg  
Acid value  1.3 mg KOH/g fat = 
ffa max 0.65 %  2.0 mg KOH/g 
fat = ffa max 
1.00 %  2.5 mg KOH/g fat = ffa 
max 1.25 %  2.5 mg KOH/g fat 
= ffa max 1.25 %  
Peroxide value  up to 10 
milliequivalents 
active oxygen/kg 
fat up to 10 
milliequivalents 
active 
oxygen/kg fat  up to 10 
milliequivalents active 
oxygen/kg fat up to 10 
milliequivalents 
active oxygen/kg 
fat 
 
A.2 Chemical and physical characteristics  
 
Table A.2 – Chemical and physical characteristics for named animal fats  
 
Parameter  Requirements  
Rendered pork 
fat  Lard  
 Premier jus  
 Edible tallow  
 
Relative density (40ºC/water at 
20ºC)  0.894  - 0.906  0.896  - 0.904  0.893 -0.904  0.894 -0.904  
Refractive index (N D 40ºC)  1.448 -1.461  1.448 -1.460  1.448 -1.460  1.448 -1.460  
Titre (°C)  32-45 32-45 42.5-47 40-49 
Saponification value (mg 
KOH/g fat)  192-203 192-203 190-200 190-202 
Iodine value (Wijs)  60-72 55-65 36-47 40-53 
Unsaponifiable matter (g/kg)  ≤12 ≤10 ≤10 ≤12 
 
A.3 Methods of analysis and sampling  
 
Sampling and tests of named animal fats  shall be done in accordance with  MS 56 . 
 
  
 
 
ICS 67.200.1 0         DMS 1440 :2018
                First edition  
 
 
 
 
 
 
THE MALAWI BUREAU OF STANDARDS              CERTIFICATION MARK SCHEME  
The Malawi Bureau of Standards is the 
standardizing body in Malawi under the aegis 
of the Ministry of Industry and Trade.  Set up in 
1972 by the Malawi Bureau of Standards Act 
(Cap: 51:02), the Bureau is a parastatal body 
whose activities aim at formulatin g and 
promoting the general adoption of standards 
relating to structures, commodities, materials, 
practices, operations and from time to time 
revise, alter and amend the same to 
incorporate advanced technology.  To bring the advantages of standardization 
within the reach of the common consumer, the 
Bureau operates a Certification Mark Scheme. 
Under this scheme, manufacturers who 
produce goods that conform to national 
standards are granted permits to use the 
Bureau’s “Mark of Quality” depicted below on 
their products.  This Mark gives confidence to 
the consumer of the commodity’s reliability.