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Tallow
From Wikipedia, the free encyclopedia
Tallow is a rendered form of bovine fat, 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.
Rendered fat obtained from pigs is known as lard, while the tallow derived from beef is called stearin.
It is used in animal feed, to make soap, for cooking, as a bird food, and was once used for making candles. It can be used as a raw material for the production of biodiesel and other oleochemicals.
Industrially, tallow is not strictly defined as beef or mutton fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point, which is also known as titre. It is not uncommon for commercial tallow to contain fat derived from other animals, such as pigs.
Prior to concerns in the 1990s over high cholesterol content and protests from Hindus (many of whom see themselves as being forbidden from consuming food derived from beef), McDonald's french fries were cooked in a mixture 93% beef tallow and 7% cottonseed oil.
Tallow is used in the steel rolling industry to provide the required lubrication as the sheet steel is compressed through the steel rollers. There is a trend towards replacing tallow based lubrication with synthetic oils in rolling applications for surface cleanliness reasons.[1]
Tallow can also be used as flux for soldering.[2]
| Beef Tallow Nutritional value per 100 g (3.5 oz) |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy 900 kcal 3770 kJ | |||||||||||||
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| Fat percentage can vary. Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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The composition of the fatty acids is typically as follows:[3]
- Saturated fatty acids:
- Palmitic acid: 26 %
- Stearic acid: 14 %
- Myristic acid: 3 %
- Monounsaturated fatty acids:
- Oleic acid: 47 %
- Palmitoleic acid: 3 %
- Polyunsaturated fatty acids:
- Linoleic acid: 3 %
- Linolenic acid: 1 %
- ^ http://www.patentstorm.us/patents/4891161-description.html
- ^ http://www.fantasyinglass.com/SiteDoc/flux.html
- ^ National Research Council, 1976, Fat Content and Composition of Animal Products, Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition
| Edible fats and oils | |
|---|---|
| Fats | Butter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening |
| Oils | Almond oil • Argan oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil |
| See also: | List of vegetable oils • Cooking oil |