Необработанная говядина тальлоу 100% класса AA съедобное рафинированное и тальловое масло

Описание и отзывы

Трекер стоимости

Характеристики

Tallow is a rendered form of beef fat. It is solid at room temperature. 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.
In industry, tallow is not strictly defined as beef fat. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point. It is common for commercial tallow to contain fat derived from other animals, such as lard from pigs, or even from plant sources.
Tallow consists mainly of triglycerides (fat), whose major constituents are derived from stearic and oleic acids.

Production of biodiesel
Tallow can be used for the production of biodiesel in much the same way as oils from plants are currently used.Because tallow is derived from animal by-products, which have little to no value to commercial food industries, it avoids some of the food vs. fuel debate.

 

Name	Tallow Fatty Acid
Color	R≤1.5,Y≤15
Acid value (mgKOH/g)	201~209
Iodine value (gI2/100g)	38~45
Saponification value (mgKOH/g)	202~210
Unsaponification value%	≤1.25
Solidifying point°C	40~47
Moisture%	≤0.20
C12:0	≤0.15
C14:0	≤3.0
C14:1	≤1.0
C16:0	27.0~33.0
C16:1	≤3.0
C18:0+ C18:1	55.0~65.0
C18:2	≤5.0
C20:0	≤1.0