Animal fats edible lards tallows

Standards for named animal fats and named vegetable oils These standards were adopted formally by the CAC in 1999 (Joint FAO/WHO, 1999e). The Standard for Named Animal Fats combines and updates provisions for lard, rendered pork fat, premier jus and edible tallow. The Named Vegetable Oils Standard covers 15 different oils of particular importance in international trade and also the palm oil fractions, palm olein and palm stearin (see Table 8.5). 

Rendered beef, pork, poultry, and other animal fats are not well reported internationally, and global statistics are unreliable. Total production of fats in the United States by the rendering industry for 2000 is estimated at 4.18 million metric tons.68 Outputs of all rendering facilities captive to integrated broiler operations might not be included. Of the amount reported, 76 percent is inedible tallows and greases, 18 percent is edible beef or mutton tallows, and 6 percent is edible pork lard. 

Rendering produced an estimated 4.18 million metric tons of animal fats was produced in the United States in 2000 by rendering.87 Of this amount, approximately 18 percent and 6 percent were edible tallow and lard, respectively, and 41 percent and 35 percent were inedible tallow and grease. Approximately 15 percent and 34 percent of the edible tallow and lard, respectively, and 37 percent of the inedible tallow and grease were exported. Of the inedible tallow and grease used in the United States, an estimated 75 percent was used as animal feed, 16 percent was converted to fatty acids by the oleochemicals industry, 4 percent was used in soaps, and 3 percent in lubricants. Inedible animal fats are the lowest cost domestic fat sources. Their market price per pound sometimes is less than fuel oil, and rendering plants have chosen to bum them as fuels. In 2001, animal fats were included with vegetable oils for federally supported trials of biodiesel fuel. 

World vegetable oil consumption in 2003 was 87.2 million tons. U.S. consumption was 9.91 million tons. In the U.S. market, animal fats (tallow and lard) have a relatively small share (2 percent) compared to vegetable oils. The consumption of four oils—soybean (80 percent), corn (4 percent), canola (4 percent), and cottonseed (3 percent) has grown rapidly over the past 30 years compared to the traditional oils and animal fats. Figure 4.3 shows U.S. consumption of edible fats and oils in 2003 [3]. 

Surprisingly, despite increased public awareness of, and stated dedication to, the value of low fat diets, annual per capita edible lipid consumption in the United States has grown in recent years. Between 1991 and 2000, for example, this value rose from 65.5 to 74.6 pounds per person annually. In addition, the sum of lard and tallow consumption over this period rose from 3.2 to 5.9 pounds per person. These trends are attributable to an increase in the consumption in the home of commercially prepared foods, which have a higher fat content and animal fat component, and to an increase in dining in restaurants. The greater use of animal fats in these... 

Animal fats are rendered tissne fats that can be obtained from a variety of animals. Examples of edible animal fats are butter, lard (pig fat), tallow, ghee, and fish oil. They are obtained from fats in the milk, meat, and under the skin of the animal. Typical fatty acid composition of some animal fats and oils are summarized in Table 5.5. 

Animal fats [- tallow (beef and mutton) and - lard] are used for edible purposes and are a cheap source of C]6 and C]g saturated and unsaturated fatty acids. 

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