DESCRIPTION

Tallow occurs as an off-white fat. It is obtained by heat rendering of tissues (cuttings and trimmings) from beef and, to a lesser degree, mutton shortly after slaughter. Rendered Tallow may be alkali refined and bleached, or bleached and deodorized without prior refining. It is a firm fat containing a high proportion of saturated fatty acids and exhibiting greater flavor stability than lard or unhydrogenated vegetable oils.