Vegetable fats tallow

Butter is adulterated principally with oleomargarine 1 and less frequently with other animal or vegetable fats (tallow, cacao-butter, cottonseed steariiu-, oils) sometimes considerable quantities of water are incorporated wit h it and preservatives (ordinary salt, borax or boric acid, salicylic acid, formalin, fluorides or fluoborates, etc.) or colouring matters added very rare are such coarse adulterations as gypsum, chalk, flour, glucose, sodium silicate-, etc. 

Many alcohols are prepared by reduction of the corresponding methyl esters which are derived from animal or vegetable fats, These alcohols are straight chain even-carbon-numbered compounds. Tallow and coconut oil are two major raw materials for higher alcohol manufacture. 

Plant oils and animal fat samples (vegetable oils, tallow, lard, fish oils) do not need to be extracted before methylation. A small amount of these samples (10 to 20 mg) can be subjected to the methylation procedures directly. 

Raw materials. It is possible to use any fatty acid as a feed material for sulphonation but economic considerations dictate that oleochemical material be preferred. Fatty acids are readily obtained from vegetable and animal oils and fats which are fatty acid triglycerides. These are transesterified to generate glycerol and three moles of a fatty acid ester, normally a methyl ester. The methyl ester can be distilled to give a specific cut and the fatty acid finally isolated by hydrolysis or hydrogenation of the ester. It is common to use animal fats (tallow) in which case the dominant C chains are 16 and 18. 

As with beef tallow, after elimination of the possibility of the presence of vegetable fats, the presence of levels of relatively high levels of adulterant... 

Glyceryl Monooleate occurs as a clear liquid at room temperature. It has a mild, fatty taste. It is prepared by esterifying glycerin with food-grade oleic acid in the presence of a suitable catalyst such as aluminum oxide. It also occurs in many animal and vegetable fats such as tallow and cocoa butter. It is soluble in hot alcohol and in chloroform very slightly soluble in cold alcohol, in ether, and in petroleum ether and insoluble in water. It melts at around 15°. It may also contain tri- and diesters. 

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]. 

With the emphasis in some parts of the world on a reduction in the dietary consumption of animal fats, the possibility of using blends of animal and vegetable fat has been explored. It has been shown that such blends confer some beef-like flavor notes on fried foods, and that foods fried in straight vegetable oils lack the characteristic flavors imparted by beef tallow. It is presently unclear whether the use of such animal-vegetable fat blends in frying will be widely adopted. 

Sources of Fats, Oils, and Tallows. The total world production of fats and oils is estimated at 76.2 million MT. It consists of 59.2 milhon MT of edible vegetable fats and oils (soybean oil, 16.9 million palm oil 11.5 million rapeseed and canola oil, 9.1 million sunflower seed oil, 7.6 million cottonseed oil, 4.2 million peanut oil, 3.4 million coconut oil, 2.9 million olive oil, 2.1 million and palm kernel oil, 1.5 million), butter fat, 5.3 million total marine oils, 1.1 million and total tallows and greases, 7.0 million (28). 

Fats are the main constituents of the storage fat cells in animals and plants, and are one of the important food reserves of the organism. We can extract these animal and vegetable fats—liquid fats are often referred to as oils—and obtain such substances as corn oil, coconut oil, cottonseed oil, palm oil, tallow, bacon grease, and butter. 

AP is made by saponification, the reaction between alkalis and animal or vegetable fats. Soaps made with austic potash are liquid, while caustic soda makes soaps that are solid. The most popular fats used are lard, goat suet, beef tallow, olive oil and palm oil. 

Tristearin. Octadecanoic acid 1,2,3-propanetriyt ester stearin glyceryl tristearate. C H,) mol wt 891-45. C 76.79%, H 12.44%, O 10.77%, Present in many animal and vegetable fats, especially the hard ones like cacao butter and tallow. Prepd from stearic acid and glycerol in the presence of AijOj Ingram, Brit, pat. 663,566 (1951 to I.C.I.) by catalytic hydrogenation of many oils Bailey s Industrial Oil and Fat Products (Wiley, New York, 3rd ed.. 1964) pp 881-882. 

Common name Chemical name Chemical formula Symbol Animal fats, % Tallow Lard Coconu t Vegetable oils, % Palm kernel Soybean... 

Over time, substances such as beeswax, tallow (animal fat) and vegetable fat have been used in candles. 

Palmitic acid is the most widely occurring saturated acid, being present in practically every fat examined. It is present in fish oils (10-30%), in the milk and depot fats of land animals (up to 30%), and in vegetable fats. Useful sources of this acid include cottonseed oil (17-31%, Section 3.3.10), palm oil (32-59%, Section 3.3.24), Chinese vegetable tallow (60-70%, Section 3.3.6), and animal fats from pig, sheep and cattle (25-37%, Section 3.4.2). 

Despite popular impression stearic acid (18 0) is less common than palmitic. It is present in most vegetable fats though a significant component in only a few such as the vegetable butters cocoa butter (30-36%, Section 3.3.7), Illipe or Borneo tallow (46%, Section 3.3.17) and Shea butter (44%, Section 3.3.32). Present in most animal fats, it is a major component in the tallow of ruminant animals (5-30%, Section 3.4.2). 

Stearic acid is a saturated, waxy, fatly acid, which is extracted from animal or vegetable fats and oils. In nature, stearic acid occurs primarily as a mixed triglyceride, or fat, with other long-chain acids and as an ester of a fatty alcohol (i.e., coconut oil and cocoa butler). It is much more abundant in animal fat than in vegetable fat, lard and tallow. Currently, stearic acid is derived mostly from palm oil and contains no trans-fatty acids. Stearic acid is generally regarded as safe (GRAS) and can be added in small amounts (usually <5%) to pharmaceutical products. 

An 18-carbon saturated fatty acid which occurs in tallow and other animal fats, and in cocoa butter and other hard vegetable fats, and which reacts with glycerol to form stearin. (Also see FATS AND OTHER LIPIDS.)... 

S. is a colorless waxlike material, soluble in alcohol and other organic solvents. S. derives from ->tallow (main source) and many other animal and vegetable ->fats and oils. S. is a by-product of many oleochemical operations, e.g., refining of vegetable oils for nutritional purposes and of fats and greases for technical applications. 

Spirit B 0.675 60-80 Fat extraction, vegetable oil mills, tallow manufacture... 

The sources of oils and fats are various vegetable and animal raw materials (e.g., tallow, lard), with the vegetable raw materials soybean, palm, rapeseed and sun-... 

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