BEEF TALLOW
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BEEF TALLOW
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CAS No:
61789-97-7
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Chemical Name:
BEEF TALLOW
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Synonyms:
BEEF TALLOW;Tallowoil;HYDROGENATEDBEEFTALLOW;EDIBLETALLOW;BORNEOTALLOW;Talg;Tallow, beef;Suet, beef
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CAS No:
Description
21 ~ 27 ℃ for white to nearly white hard solid fat, has a significant special odor, stability is much stronger than lard and unhydrogenated vegetable oil. By alkali refining, decolorization, deodorization, 54 ℃ was light yellow to colorless liquid, no foreign substances, and only by heating melting, can be clarified to turbid, and can contain foreign substances.
BEEF TALLOW is an animal fat. Contains primarily glycerides of C16-18 fatty acids.
Dark yellow oily liquid with a waxy odor. Insoluble in water and less dense than water. Hence floats on water. Freezing point 35-45°F. An animal fat containing principally glycerides of oleic and stearic acids. Exact composition depends on the species and the diet of the animal from which the fat is rendered.
Characteristics
0.86 g/cm3
38～48℃
Insoluble in water.
BEEF TALLOW reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides.
BEEF TALLOW Use and Manufacturing
Adipose tissue is quickly harvested from cattle or sheep after slaughter, and the result is called "melted fat" after heating and smelting; it can also be alkali refining and decolorization to obtain "alkali refining"; or deodorization to obtain "decolorization and deodorization fat".
Coating agent; emulsifier; molding aid; structure improver.
Soap stock, leather dressing, candles, greases, manufacture of stearic and oleic acids, animal feeds, abherent in tire molds.
tallow is considered an occlusive skin-conditioning agent. Tallow is used primarily to manufacture soaps. It is the fat derived from the fatty tissue of sheep or cattle and is considered comedogenic.
Beef tallow is animal fat obtained by separation from connected tissue. It consists principally of oleic and palmitic acid. It is a source of fat and is used in cake mix. It is used mostly in shortening and cooking oils.
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