General Information
NameOther animal fat
Scientific NameNot Available
DescriptionAnimal fats and oils are lipid materials derived from animals. Physically, oils are liquid at room temperature, and fats are solid. Chemically, both fats and oils are composed of triglycerides. Although many animal parts and secretions may yield oil, in commercial practice, oil is extracted primarily from rendered tissue fats obtained from livestock animals like pigs, chickens and cows. Dairy products also yield popular animal fat and oil products such as cheese, butter, and milk. Flesh and animal fat have a melting temperature of 184 °C, a boiling point of around 200 °C and an ignition point of 280 °C where it will burst into flames without spark. Certain substances such as goose fat produce a higher smoke point than other animal fats, but are still lower than many vegetable oils such as olive or avocado.
Primary IDFOOD00682
GroupFats and oils
Sub-GroupAnimal fats
ITIS IDNot Available
Wikipedia IDAnimal_fat
CompoundStructureContent Range AverageReference
MacronutrientContent Range AverageReference
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.