Sheep tallow

Fatty acid Beef tallow Sheep tallow Lard Goose fat 

This beef fat, when heated to 30-34 °C, yields two fractions oleomargarine (liquid) and oleostearine (solid). Oleomargarine is a soft fat with a consistency similar to that of melted butter. It is used by the margarine and baking industries. Oleostearine (pressed tallow) has a high melting 

The unpleasant odor adhering to sheep tallow is difficult to remove, hence it is not used as an edible fat. Sheep tallow is harder and more brittle or friable than beef tallow. The fatty acid composition of sheep tallow is presented in Table 14.3. 

---

Bullet lubricants frequently contain mixtures of some of the following beeswax, petroleum jelly, sheep tallow, carnauba wax, molybdenum disulfide, lithium base grease, ceresin wax, powdered graphite, paraffin wax, Alox compound, and Zokorite. The mixture may be dissolved or suspended in a fast-drying solvent or applied directly while hot. 

Number of carbon atoms Milk fat (cow) Beef tallow Sheep tallow Pork lard... 

Tallow [61789-97-7] is the fat obtained as a by-product of beef, and to a lesser degree sheep processing, and is the most commonly utilized animal fat in the manufacturing of soaps. The high content of longer chain length fatty acids present in tallow fat necessitates the addition of other oils, such as coconut oil, in order to produce a bar with acceptable performance. 

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

Tallow 42-43 Adipose tissues of cattle, sheep, and other animals Making candles, dressing leather... 

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

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. 

Soaps are typically made from lard (from hogs), tallow (from cattle or sheep), coconut oil, or palm oil. All soaps work in the same way, but have somewhat different properties depending on the lipid source. The length of the carbon chain in the fatty acids and the number of degrees of unsaturation affect the properties of the soap to some extent. 

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... 

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. 

In the case of tallow, two broad categories are defined edible and inedible. Edible tallow originates from cattle or sheep that are judged by a competent regulatory authority to be healthy, sound, and fit for consumption at the time of slaughter. Tallow obtained from the inedible offal resulting from slaughter, from animals unfit for consumption, or from outdated meats returned from commercial outlets is classified as inedible. 

Tallow The fat of animals like the ox and sheep, extracted from membranous and fibrous matter by melting. It is solid, white and almost tasteless when pure, and is used In soep, candles, oleomargarine, etc. 

Tallow-oil—obtained by expression with a gentle heat from the fat of the ox and sheep. Sp. gr. 0.9003 light yellow in color. Colored brown by HjSOi. Formerly this oil, under the trade name of " oleic acid, was simply a by-product in the manufacture of stearin candles of late years, however, it is specially prepared for the manufacture of oleomargarine. 

Tallow is the solid fat of the sheep or ox. It consists of almost two-thirds palmitin and stearin, and one-third olein. It is extensively used for soap and candle stock, for lubricating, and as a dressing for leather. 

Animal edible tallow is normally obtained from beef but also from sheep and goats, processed from suet. Unlike suet, tallow can be stored for extended periods without the need for refrigeration to prevent decomposition, provided it is kept in an airtight container to prevent oxidation. It is used in animal feed, to make soap, for cooking, as bird feed, and was used for making candles. It can be used as a raw material for the production of biodiesel and other oleochemicals. ... 

Saturated fats tend to have higher melting points than unsaturated fats, which means that at room temperature, ruminant fat tends to be harder than pig fat. Because of the difference, rendered fat from cattle and sheep is called tallow, and the rendered fat from hogs is called lard. 

---