Tallow

Name:
Tallow
Detailed information:
An animal fat containing C₁₆ to C₁₈.

Properties:

The solidifying points of the different tallows are as follows: from 20–45C for horse fat, 27–38C for beef tallow, 54–56C for stearin and oleo, 32–41C for mutton tallow; d 0.86; refr index 46–49 (40C) (Zeiss); iodine value 193–202; flash p 509F (265C). Combustible.

Derivation:

Extracted from the solid fat or “suet” of cattle, sheep, or horses by dry or wet rendering.

Chief Constituents:

Stearin, palmitin, and olein.

Grade:

Edible; inedible; beef tallow; mutton tallow; horse fats; acidless; edible, extra.

Use:

Soap stock, leather dressing, candles, greases, manufacture of stearic and oleic acids, animal feeds, abherent in tire molds.