This Standard is prescribed in accordance with the provisions of Article 17 of the Act Governing Food Safety and Sanitation.

The raw materials of edible tallow shall meet the “Act Governing Food Safety and Sanitation”, obtained by rendering the clean, sound, fatty tissues, 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.

Edible tallow shall have good color (off white to pale yellow), no off odor or flat-sour spoilage flavor.

Edible tallow shall have acid value not more than 2.5 mg KOH/g fat. The products shall be in accordance with the other relevant standards set from the “Act Governing Food Safety and Sanitation”.

This standard shall be implemented from the date of promulgation.