Tallow fatty acid composition

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. 

Odor and color instability was traced to the choice of SAI. The original Monsavon composition used an SAI blend made from 80% coconut fatty acid and 20% tallow fatty acid. A characteristic alkyl chain length distribution for the resulting SAI is shown in Table 9.4-1. 

It is claimed by some laboratories that they can identify the absence of pork fat in, for example, beef tallow, by the determination of the simple fatty acid composition with a rough comparison of fatty acid compositions. Certainly the accepted ranges for lard and edible tallows (including premier jus) given in Codex Alimentarius are different (Table 5.2.), and pure fats can often be differentiated in this way, but the natural variability of the product ensures that this is not certain when lower levels of pork fat (<50%) are present. In the... 

Table 5.2 Acceptable ranges of fatty acid composition for pork fat (lard) and beef fat (beef tallow and premier jus) given in Codex Alimentarius (Codex Alimentarius Commission, 1993a,b,c)...

Identification Tallow exhibits the following composition profile of fatty acids determined as directed under Fatty Acid Composition, Appendix VII. 

Adulteration of fats and oils is another matter of concern, which might occur accidentally or deliberately. Rendering of pork fat and beef tallow in the same equipment without proper washing is an example of accidental and unintended con-tamination/adulturation. However, often cheaper oils have been sold in place of, or mixed with, more expressive oils. Thus, before to the recognition of health benefits of hazelnut oil, this oil was an adulterant in ohve oil (10). As mentioned earher, different oils have considerably different sterol compositions. Thus, sterols could be a means of identifying adulterants because often fatty acid compositions of the adulterant and the original oils are similar (11-13). 

The density of liquid oils is dependent on their fatty acid composition, minor components, and temperature. An equation taking these into account was developed by Pantzaris (27) using iodine value, saponification value, and temperature. The density of liquid oils is in the range of 0.909-0.921 and for solid fats varies between 0.858 and 0.893. The lower values are for more solid fats such as lard and tallow. In a similar way, the viscosity of various vegetable oils depends on their fatty acids. Generalized methods have been developed that allow calculation of density and viscosity of different oils. Coupland and McClements (28) and Fisher (29) have related viscosity and density, refraction, surface tension, and other physical properties. Viscosity of fats and oils also depends on the temperature. 

Fatty Acid Compositions of Tallows and Fish and Oilseeds Oils. Fatty acid compositions of tallows and fish and vegetable oils used as feed ingredients are shown in Table 8 (11). Profiles for pahn oils are not shown they typically are chill crystallized and fractionated into oleins and stearins and can vary greatly in fatty acid compositions. The principal fatty acids of major marine oils are shown in Table 9 (39). 

Raw and acidulated RBL are combined in dilferent ratios with animal tallow to produce soaps of varying characteristics. Palm oil and coconut oil are the dominant fatty acid sources for soap manufacturing. Coconut oil and tallow are complementary in fatty acid composition such that in combination they provide the ingredients of toilet soap (96). There has been speculation regarding the use of safflower and sunflower RBL in this capacity if alterations were made to processing methods. Cottonseed and soybean RBLs are available in large quantities but the cost of upgrading these to the quality necessary for use in toilet soap inhibits their use. 

Fig. 10. Fatty acid composition of dietary vegetable oils and beef tallow. The values shown represent typical compositions of varieties grown commercially. Lines modified substantially through breeding or genetic engineering are available for soybean, canola, com, and sunflower.

Sim, J.S., Bragg, D.B., and Hodgson, G.C. 1972. Effect of dietary animal tallow and vegetable oil on fatty acid composition of egg yolk, adipose tissue and liver of laying hens. Poultry ScL, 52, 51. 

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. 

Fat and oil manufacturers relied on tropical fat and oil replacement with soybean, com, cotton, and canola oils that can mimic the characteristics of tropical oils (coconut and palm) and animal fats (lard and tallow). Some fats and oils are considered as healthier than others due to their higher level of polyunsaturated fatty acids relatively to their saturated fatty acids content. For example canola oil shows a healthier profile than soybean oil due to its overall fatty acid composition of 50% less saturated fat and higher monounsaturates. However, the marketing approach of one fat or oil over another stems from the trend toward products offering health claims, such as heart-healthy , may lower cholesterol , etc. 

Table 3.16 Fatty acid composition (wt %) of Chinese vegetable tallow...

Edible beef tallow (premier jus) is obtained by rendering approved edible stock and frequently does not require further refining (free fatty acid 0.3%). The USDA exerts very close control on the processing and transport of edible tallow. Recent specifications for different grades of tallow are given in Tables 3.173 and 3.174. The fatty acid compositions of beef tallow are given in Table 3.164. 

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. 

Most fatty acids are obtained by hydrolysis of oils from various oleochemical sources (animal, marine and plant) and the composition of fatty acids in the oil is determined by its origin and production method. An exception to this is the widely used tall oil fatty acid products, obtained as free fatty acids together with rosin acid from paper pulping. Animal sources, for example lard and tallow, are characterized by high concentrations of saturated fatty acids, while marine sources (fish oils) are characterized by long-chain and unsaturated acids. The fatty acid composition of oils from plant sources varies greatly... 

Mutton tallow (->sheep) is used in the same areas as beef tallow but only for industrial applications. Superior-quality grades are similar to beef - tallow. The fatty acid composition is also similar to beef - tallow. However, it contains a relatively high amount (4%) of odd-numbered, branched and trans fatty acids. 

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