Rendered tallow

Tallow occurs as an off white fat. It is obtained by heat rendering of tissues (cuttings and trimmings) from beef and, to a lesser degree, mutton shortly after slaughter. Rendered Tallow may be alkali refined and bleached, or bleached and deodorized without prior refining. It is a firm fat containing... 

Rendered, alkali-refined, and bleached-deodorized Tallows are white to off white solids at 21° to 21°. Alkali-refined and bleached-deodorized Tallows, which are pale yellow to colorless and free of extraneous matter at 54°, differ from rendered Tallow, which is clear to hazy and may contain extraneous matter. 

Rendered Tallow Alkali-Refined Tallow Bleached and Deodorized Tallow... 

A very effective method of rendering tallow is obtained by means of Messrs. Merryweather Sons patent superheating apparatus, an illustration of which is shown in... 

It is usual to first put a quantity of rendered tallow or water into the pan, and when this is melted the minced fat is introduced, the whole being kept stirred until the fat is completely liquefied. The melted fat is next remoyed hy means of a ladle or swimmer, and passed through a hrass... 

This crude method of rendering tallow is open to several objections, amongst which may be mentioned the following —In an open copper it is difficult to keep the heat uniform again the cellular tissues do not become completely broken up, while they acquire such extreme hardness that the press is unable to squeeze out the whole of the fat. In large establishments the open copper is... 

Today, soaps are made from fats and oils that react with lye (sodium hydroxide). Solid fats like coconut oil, palm oil, tallow (rendered beef fat), or lard (rendered pork fat), are used to form bars of soap that stay hard and resist dissolving in the water left in the soap dish. 

Such feedstocks include non-refined virgin oils, used cooking oils that commonly have an FFA level of >6% and tallow (6%), yellow grease obtained from rendered animal fat (up to 15% in FFAs) and brown grease obtained mainly from traps installed in commercial, municipal or industrial sewage facilities (>15%). The production of... 

Along with the reduced consunq>tion of meat products, the production of rendered animal fats has also declined. Beef tallow consumption has increased greatly since 1950 due to its distinctive flavor and stability as a frying medium. In 1985, 460,000 metric tons of beef tallow were used in the U.S. for baking and frying, but this figure was reduced to 289,000 metric tons in 1990 and is probably less this year. The decreased production of beef tallow has made it unprofitable for renderers to continue Ae processing procedures required to produce edible tallow (i). 

Lard Oil.—This fluid oi] is prepared from lard in tho same manner as is directed for tallow oil. It is considered much superior to sperm or olive oil for greasing wool, and, from its low price, is largely used. It is usually sufficiently white and clear for use, and should on no account be bleached by chemical means, as it is liable to retain enough of the bleaching agent to injure its quality, and render it inappltoablo for many purposes. 

Suet.—As found in commerce, suet is generally a mixture of beef tallow and mutton fat. It is rendered by heating the rough fed, and pressing it, tc separate the membranous matters. When of good quality it is firm, and does not melt below 98°. 

Fatty Acid Arachis Cottonseed Rendered Pork Fat Maize Mustard Seed Edible Tallow Safflower Seed Sesame Seed Sunflower Soybean Seed ... 

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). 

Fatty acid Lard Rendered pork fat Premier jus Tallow... 

Tallow is waxy body fat rendered from animal tissue, usually that of beef or sheep. It is isolated by heating, and allowed to solidify. Tallow has been used in leather preparation, as a lubricant, in food preparation, and in making candles and soap. It is used as food for domestic animals, mostly for poultry. Tallow candles bum quickly and have a low melting point. They were generally less expensive than wax candles, and easier to make. Suet is another name for animal fat, usually applied to that from sheep. 

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. 

Rendering. The rendering process is applied on a large scale to the production of animal fats, such as tallow, lard, bone fat, and whale oil. The fatty tissues are chopped into small pieces and are boiled in steam digesters. The fat is gradually liberated from the cells and floats to the surface of the water, where it is collected by skimming. A similar method is used in the extraction of palm oil from fresh palm fruits. 

Lipids are biological materials that are insoluble in water but soluble in nonpolar organic solvents. Here the term will be used interchangeably with acylglycerol, the primary component of animal lipids. These are classihed as either fats or oils. The former are predominantly solid at room temperature (24°C), and the latter are liquid. The depot lipids of animals are generally fats. The major animal fats (also termed meat fats) of contemporary commerce are produced from pigs Sus scrofa), in which case they are termed lard and rendered pork fat, from the fat of cattle Bos taurus) or sheep Ovis aries) and termed tallow, or from poultry (primarily chickens. Callus gallus) and termed poultry fat. Tallow... 

In the Codex Alimentarius (42), maximum free fatty acid levels are specified as 0.65% for lard, 1.00% for premier jus, and 1.25% for rendered pork fat and edible tallow. For all these, a peroxide maximum of lO-miUiequivalents active oxygen per kilogram fat is specified. The Codex standards also specify levels for antioxidants and antioxidant synergists and maximum allowed amounts of impurities, soaps, and certain metals. 

TABLE 4. Codex Alimentarius Standards for Lard, Rendered Pork Fat, Premier Jus, and Edible Tallow. ... 

Characteristic Lard Rendered Pork Fat Premier Jus Edible Tallow... 

---