White grease

Production costs for biodiesel from soybean oil exceeds 2.00 per gal ( 0.53 per 1), compared to 0.55 to 0.65 per gal ( 0.15 to 0.17 per 1) for conventional diesel. The main cost in biodiesel is in the raw material. It takes about 7.7 lb (3.5 kg) of soybean oil valued at about 0.25 per lb (0.36 per kg) to make 1 gal (3.81) of biodiesel. Waste oils, valued at 1 per gal ( 3.79 per 1) or less, have the potential to provide low feedstock cost. However, much waste oil" is currently collected, reprocessed as yellow and white greases, and used for industrial purposes and as an animal feed supplement. Production of biodiesel... 

Certain vegetable and animal fats have been used as dampproofers and again emulsions or pastes are preferred and typical formulations are given in Table 4.3 [10]. The fat can be white grease, tallow or soya bean oil and although they all produce hydrophobic concrete, different effects on compressive strength are obtained. 

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

U.S. Bieachabie Fancy Taiiow Packer Grade Bieachabie Fancy Taiiow Rendered Grade Prime, Speciai Taiiow Choice White Grease Yeiiow Grease... 

Standard Tallow Choice White Grease Yellow Grease Hydrolized AA/ Blend... 

Grease is animal fat with a titer below 40°C. Choice white grease is derived primarily from the rendering of pork offal whereas yellow grease is derived from restaurant grease (4). 

Chicken Fat Yellow Grease Choice White Grease Tallow Gulf Menhaden Fish Oi ... 

Chicken fat, yellow grease, choice white grease, and beef tallow are readily available from meat, poultry, and other food-processing operations and are competitively priced relative to No. 2 fuel oil. They represent a potential source of energy at 1.2 therms per gallon. At times, the price of fish oil is so low that producers use the oil as an extender for the fuel oil that is being burned in the plants and some companies... 

Various salts such as dicalcium phosphate, sodium chloride, or potassium chloride could also be added up to 5% of a product to act as both a water binder and a buffered stabilizer. A suitable fat, such as prime steam lard, tallow, or white grease, is also generally included up to 10% of a product. 

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