Chemical Properties
21 ~ 27 ℃ for white to nearly white hard solid fat, has a significant special odor, stability is much stronger than lard and unhydrogenated vegetable oil. By alkali refining, decolorization, deodorization, 54 ℃ was light yellow to colorless liquid, no foreign substances, and only by heating melting, can be clarified to turbid, and can contain foreign substances.
Uses
tallow is considered an occlusive skin-conditioning agent. Tallow is used primarily to manufacture soaps. It is the fat derived from the fatty tissue of sheep or cattle and is considered comedogenic.
Uses
Soap stock, leather dressing, candles, greases,
manufacture of stearic and oleic acids, animal feeds,
abherent in tire molds.
Uses
Beef tallow is animal fat obtained by separation from connected tissue. It consists principally of oleic and palmitic acid. It is a source of fat and is used in cake mix. It is used mostly in shortening and cooking oils.
Definition
BEEF TALLOW is an animal fat. Contains primarily glycerides of C16-18 fatty acids.
General Description
Dark yellow oily liquid with a waxy odor. Insoluble in water and less dense than water. Hence floats on water. Freezing point 35-45°F. An animal fat containing principally glycerides of oleic and stearic acids. Exact composition depends on the species and the diet of the animal from which the fat is rendered.
Air & Water Reactions
Insoluble in water.
Reactivity Profile
BEEF TALLOW reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides.
Health Hazard
Hot liquid can burn eyes and skin.
