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 *0°C, 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'.
Product Specification / Models
Prime tallow
F.F.A: 2% max
F.A.C: **5% max
M.I.U: 1% max
Titre: *1.5 C min
Bleach: 0.5 red max
Bleachable tallow
F.F.A: 4% max
F.A.C: *9/*1Max
M.I.U: 1% max
Titre: *1.5 C min
Bleach: 1.5 red max
Unbleachable tallow
F.F.A: *0% max
F.A.C: *1/*3% max
M.I.U: 1% max
Titre: *1.5 C min
