View source for Tallow

{{otheruses}}

'''Tallow''' is a [[rendering (industrial)|rendered]] form of [[beef]] or [[mutton]] [[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 [[pig]]s is known as ''[[lard]]''.  

== Uses ==
It is used in animal feed, to make [[soap]], for [[cooking]], and as a [[Birdfeeding|bird food]].  It can be used as a raw material for the production of [[biodiesel]] and other [[oleochemical]]s. Historically, it was used to make tallow [[candle]]s, which were a cheaper alternative to wax candles. 

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 common for commercial tallow to contain fat derived from other animals, such as pigs.

Amid concerns in the 1990s over high [[cholesterol]] content, and protests from [[Hinduism|Hindus]] (many of whom do not [[taboo food and drink#Cows|consume food derived from beef]]) and [[vegetarians]], [[McDonald's]] [[french fries]] were cooked in a mixture 93% beef tallow and 7% [[cottonseed oil]].<ref>Schlosser, Eric (2001). ''Fast Food Nation: The Dark Side of All-American Meal''. Houghton Mifflin. ISBN 0-395-97789-4</ref>

Tallow is used in the [[steel]] rolling industry to provide the required lubrication as the sheet steel is compressed through the [[steel roller]]s. There is a trend towards replacing tallow based [[lubrication]] with synthetic oils in rolling applications for surface cleanliness reasons.<ref>http://www.patentstorm.us/patents/4891161-description.html</ref>

Tallow can also be used as [[flux (metallurgy)|flux]] for [[soldering]].<ref>[http://www.fantasyinglass.com/SiteDoc/flux.html Hey Flux<!-- Bot generated title -->]</ref>

== Composition ==
{{nutritionalvalue | name=Beef Tallow | kJ=3774 | protein=0 g | fat=100 g | carbs=0 g | satfat=50 g | monofat=42 g | polyfat=4 g | opt1n=[[Cholesterol]] | opt1v=109 mg | opt3n=[[Selenium]] | opt3v=0.2 mg | right=1 | source_usda=1 | note=Fat percentage can vary. }}
The composition of the fatty acids is typically as follows:<ref>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, [http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 online edition]</ref>
*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 %

== References ==
{{reflist|2}}

{{fatsandoils}}

[[Category:Animal fat products]]
[[Category:Cooking fats]]

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[[de:Talg]]
[[eo:Sebo]]
[[fr:Suif]]
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[[nl:Talg (dierlijk)]]
[[ja:ヘット]]
[[no:Talg]]
[[nn:Talg]]
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[[sv:Talg]]
[[zh:牛脂]]
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