Tallow

Literature References: In North America designates the fat from the fatty tissue of bovine cattle and sheep only. It may be offered separately as beef tallow and as sheep or mutton tallow. The term horse tallow is generally no longer admitted. Oleo stock is the highest grade of beef tallow. Contains (as glycerides): Oleic acid (37-43%), palmitic (24-32%), stearic (20-25%), myristic (3-6%), linoleic (2-3%). Minor constituents are cholesterol, arachidonic, elaidic, and vaccenic acids. Perhaps the most observed characteristic of tallow is its titer (solidif pt) which ranges from 40° to 46°.