Mutton tallow

There are physical—chemical differences between fats of the same fatty acid composition, depending on the placement of the fatty acids. For example, cocoa butter and mutton tallow share the same fatty acid composition, but fatty acid placement on the glycerin backbone yields products of very different physical properties. 

Hammel, m. wether, (male) sheep mutton, -fett, n. mutton fat. -fieisch, n. mutton, -klauenol, n. sheep s-foot oil. -talg, m. mutton tallow. 

Schopsen-fleisch, n, mutton, -talg, m. mutton tallow, Pharm.) prepared suet. 

Suet (mutton tallow) sheep Ovis aries (Bovidae) abdominal fat stearic (32), oleic (31), palmitic (27), myristic (6) foods... 

Asa quick method of detection it has been suggested that differential scanning calorimetry (DSC) can detect lard adulteration in goat and mutton tallows, though the level of detection is not likely to be very low. 

Rashwan, M.R.A. and Youssef, M.K.E. (1989) Detection and evaluation of lard adulteration in pure goat and mutton tallow. Proceedings of 35th International Congress of Meat Science and Technology, 2, 542-548. 

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. 

Fatty Acid Trivial Name Beef Tallow Mutton Tallow Lard Chicken Fat Choice White Grease Yellow Grease Soy Rape ... 

The degree of rumen-mediated fatty acid modification varies from species to species. For example, the biohydrogenation of dietary unsaturates is greater in sheep than in cattle, and thus mutton tallow contains 5% to 10% more stearic acid, and a correspondingly lower amount of oleic acid, than beef tallow. Table 1 illustrates this trend, although it is somewhat obscured by the necessarily wide ranges of values reported. 

Triacylglycerol profiles, determined by high-performance liquid chromatography (HPLC), may also be a tool for the detection of the adulteration of pork by beef fat (44). The presence of 5% or more of pork fat in beef or mutton tallow can be detected and quantified by HPLC analysis of fatty acids in the sn-2 position of the triacylglycerols, because the ratio of 16 0/18 loo9 at this position is about 5.0... 

Properties The solidifying points of the different tallows are as follows from 20-45C for horse fat, 27-38C for beef tallow, 54—56C for stearin and oleo, 32-41C for mutton tallow d 0.86 refr index 46-49 (40C) (Zeiss) iodine value 193-202 flash p 509F (265C). Combustible. 

Grade Edible inedible beef tallow mutton tallow horse fats acidless edible, extra. 

Oleomargarine is a product made in imitation of butter, wbicb it resembles very closely in color, taste, odor, and general appearance. Under tlie original patent, it is made from beef-fat, which is bashed, steamed, and subjected to pressure at a carefully regulated temperature. Under this treatment it is separated into two fatty products, one a white solid etearine, the other a faintly yellow oil, "oleo-oiL This oil is then mixed with milk, the mixture colored and churned. The subsequent treatment of the pro[Pg.182]

Ointment for Old Sores. Red precipitate, 4 ounce sugar of lead, 4 onuco burnt alum, 1 ounce white vitriol, 4 ounco or a little less all to be very finely pulverized have mutton tallow made warm, 4 pound . sUr all in, and stir until cool. Good. 

Beef tallow EINECS 263-099-1 HSDB 5167 Mutton tallow Tallow Tallow, beef Tallow, mutton Tallow oil. 

Syria would go right back to the oxcart and the mutton-tallow lamp. 

The annual production of tallow is about 7 million tonnes. Tallow contains mainly saturated acids (50%) palmitic acid (26%), stearic acid (14%), and myristic acid (3%). It also contains mono-unsaturated acids (42%), especially oleic acid (47%) and palmitoleic acid (3%), and polyunsaturated acids (4%), especially linoleic acid (3%) and linolenic acid (1%). Also present are odd-chain, branched-chain, and trans fatty acids, and cholesterol (0.08%-0.14% in beef tallow and 0.23%-0.31% in mutton tallow). ... 

The content of saturated fatty acids in vegetable oils ranges from a low of 5% in rapeseed and mustard oils to about 15% in corn and soybean oils. Peanut oil contains about 20% saturated fatty acids, appreciable amounts of which are longer than Cig. In contrast to vegetable oils, animal fats and fish oils are much richer in saturated fatty acids, i.e., chicken fat 33%, lard 40%, beef and mutton tallow 48%, and fish oils 17-33% (Sheppard eta/., 1978). 

Muthmann s liquid. See Tetrabromoethane Mutton tallow. See Tallow MVE. See Vinyl methyl ether MW-200. See Mica MWB Fiim. See Polypropylene MX. Seem-Xylene MXDA. See m-Xylylenediamine Myacide AS Pius] Myacide AS-, Myacide BT, Myacide Pharma BP. See 2-Bromo-2-nitropropane-1,3-diol... 

CAS 61789-97-7 EINECS/ELINCS 263-099-1 Synonyms Adeps bovis Beef tallow Bleached deodorized tallow Mutton tallow Tallow, beef Tallow, mutton... 

Cholesterol is the major sterol in animal fats including lard (0.37-0.42%), beef tallow (0.08-0.14%) and mutton tallow (0.23-0.31%). 

The compositions of many animal tallows are superficially very similar to that of beef. Mutton tallow is normally slightly more saturated and therefore harder than beef tallow. Goat tallow is even harder. Some typical fatty add compositions are given in Table 3.163. As with with beef tallow, many of these fats contain significant amounts of trans and branched-chain fatty acids. 

Tallotos.—Most of the imported tallow comes from America, Australia and New Zealand. South American mutton tallow is usually of good quality South American beef tallow is possessed of a deep yellow colour and rather strong odour, but makes a bright soap of a good body and texture. North American tallows are, as a general rule, much paler in colour than those of South America, but do not compare with them in consistence. Most of the Australasian tallows are of very uniform quality and much in demand. 

Hgffmann, G., and P. W. Meijbggm Isolation of Two Isomeric 2,6-Nonadienals and Two Isomeric 4-Heptenals from Beef and Mutton Tallow. J. Amer. Oil Chem. Soc. 45, 468 (1968). 

---