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Edible Beef Tallow
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Beef tallow is obtained by rendering beef fat, the resultant product then being bleached, neutralised and deodorised (refined beef tallow). On the other hand, the product of fat that is simply rendered is known as "edible beef tallow". Beef tallow is obtained by means of a dry or wet rendering process. The wet rendering process is more gentle and delivers better yields. With the wet rendering process, offal from slaughterhouses undergoes coarse mechanical pulverising and is then steam-heated to a temperature of at least 90C, breaking down and sterilising enzymes. Fat is then removed from the tissue. The water-fat mixture is then cooled and the fat (edible beef tallow) is separated. Further chemical-physical stages (bleaching, neutralisation, deodorisation) ultimately deliver a product known as 'refined beef tallow'.

Nowadays, the dry rendering process is uneconomical in terms of the energy that is required and it is rarely used.
Beef tallow is a whitish (beef tallow) or whitish to yellow (edible beef tallow) substance. It is solid at 20C and gives off a mild odour. It is not water-soluble, but it is soluble in organic solvents. The main components in both fats are: oleic, palmitic, stearic, palmitoleic, linoleic and myristic acid. Other fatty acids account for <1% of the product.
The USA is by far the biggest producer and exporter of beef tallow, with production accounting for approx. 25 to 30% of global oil and fat production. In the past, beef tallow was used in early cultures for lighting (woodchips soaked in beef tallow) soaps and ointments. Today, beef tallow is a major raw material used in the production of chemical intermediate products, such as fatty acids and fat alcohols. In addition to its principal uses in edible fats and oils, beef tallow is also used as baking and cooking fat, as well as in margarine production, which involves small amounts. With its similar fatty acid spectrum, beef tallow was formerly used to stretch cocoa butter.

Animal Fats & Oil, including edible fats and oil for Pharmaceutical, Cosmetic, Personal Care, Food, Ink, Paint, Coatings, Adhesive, Lubricant & Soap Industries.


Edible Beef Fat is obtained by heat rendering of tissues (cuttings and trimmings) from beef, which is then refined, bleached and deodorized.




Iodine value


37 - 55

Free fatty acids

AOCS Ca 5a-40

0.1% max

Peroxide value


2.0 max

Moisture & volatiles

AOCS Ca 2b-38

0.05% max

Melting point

AOCS Cc2-38

109 - 114F


Color Gardner

AOCS Td la-64

3 max


 white to off-white solid fat


Flavor and Odor

bland, characteristic


Contains < 0.01% BHA,BHT & Propyl Gallate to preserve flavor

Because of natural variations in raw materials, chemical and physical constants cannot be guaranteed at all times.

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Welch, Holme & Clark Co., Inc.
7 Avenue L, Newark, NJ 07105    USA
Tel: 973-465-1200    "    Fax: 973-465-7332     "    Traffic Fax: 973-465-3486

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Almond  Oil - Sweet
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Palm  Oil - Refined
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Animal  Fats
| Edible  Beef Tallow | Neatsfoot  Oil - Various | Lard  Oils - Various |

Fatty Acids
| Oleic Acids  -- WHC 401 | Oleic Acids  -- WHC 501 | Ricinoleic  Acids |



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