Chicken fat
From Wikipedia, the free encyclopedia
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing. Of animal-sourced substances, chicken fat is noted for being high in linoleic acid, a beneficial omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%.[1] It is a common flavoring, additive or main component of Chicken Soup. It is also often used in pet foods, and has also been used in the production of biodiesel. Chicken fat is one of two types of animal fat referred to as Schmaltz, the other being goose fat.
[edit] References
- ^ The chemical composition of depot fats in chickens and turkeys. M. K. Nutter, E. E. Lockhart and R. S. Harris. 1943. Journal of the American Oil Chemists' Society. 20:11, pp. 231-234.
- http://naturapet.com/tools/ingredient.asp?alpha=C&id=22
- http://www.env-econ.net/2006/10/mmmm_chicken_fa.html
- http://www.nwanews.com/adg/Business/258791
 |
This food ingredient-related article is a stub. You can help Wikipedia by expanding it. |
 |
This article about renewable energy is a stub. You can help Wikipedia by expanding it. |
