Characterization of Hachi (Camelus dromedarius) fat extracted from the hump

► The physicochemical properties of fat from the hemp of young camel (Hachi) were evaluated. ► The most important fatty acids were oleic (C18:1; 33.35%) and palmitic (C16:0; 26.16%). ► Thermal analysis showed that Hachi fat exhibited good stability. ► Hachi fat can be used for food applications.