The GPS of each quality appears in our information tables. This index is the most accurate and appropriate measure of fat unsaturation (gps = degree of peni-saturation).<\/p>\n
But how is it calculated? The % of each unsaturated fatty acid is multiplied by the square root of its number of double bonds. All these products are added and the total is divided by 100. Very useful for calculating the "hardness" of the fat in the pork carcass. .<\/p>\n
We give some examples:<\/p>\n
fat gps
\nbutter __________0.37
\ntallow _______________0.47
\npalm ______________0.53
\nlard ______0.58
\nIberian pig ID _____0.74
\n\u201cyellow grease\u201d ________0.82
\nolive _______________0.88
\nrapeseed _______________1.04
\nsoybeans, sunflower __________1.12<\/p>","protected":false},"excerpt":{"rendered":"
The GPS of each quality appears in our information tables. This index is the most accurate and appropriate measure of fat unsaturation (gps = degree of peni-saturation). But how is it calculated? The % of each unsaturated fatty acid is multiplied by the square root of its number of double bonds. - All these products are added and the\u2026 <\/p>\n