89. Dripping

Dripping (edible tallow) shall be the clean fat rendered from the fat or bones of sheep, ox or buffaloes and shall have —

a free fatty acid content, calculated as oleic acid, of not more than 2% (w/w);

not more than 1% (w/w) foreign matter, including salt, unavoidably incorporated in the course of rendering;

not more than 2% (w/w) water; and

a peroxide value of not more than 16 milliequivalents peroxide oxygen per kg fat.