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Tallow

Rendered form of beef or mutton fat

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In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.

The solid material remaining after rendering is called cracklings, greaves, or graves. It has been used mostly for animal food, such as dog food.

In the soap industry and among soap-making hobbyists, the name tallowate is used informally to refer to soaps made from tallow. This name comes from the chemical suffix "-ate" which signifies a negatively charged ion. Sodium tallowate, for example, is obtained by reacting tallow with sodium hydroxide (lye, caustic soda) or sodium carbonate (washing soda). It consists chiefly of a variable mixture of sodium salts of fatty acids, such as oleic and palmitic.

Dripping is the British term for beef fat that has been rendered; it can be used to make Cornish Pasties.

Composition

Beef tallow is 100% fat, 50% of which is saturated fat, 42% as monounsaturated fat, and 4% as polyunsaturated fat (table). It contains no water, protein or carbohydrates. In a reference amount of 100 g (3.5 oz), it supplies 902 calories of food energy and 109 mg of cholesterol (table).

Palmitic acid and stearic acid are the main saturated fatty acids, while oleic acid is the principal monounsaturated fatty acid; it has a low content of polyunsaturated fatty acids (4% of total; details below and in table source).

The fatty acid components of beef tallow are:

  • Saturated fatty acids:
    • Palmitic acid (C16:0): 25%
    • Stearic acid (C18:0): 19%
    • Myristic acid (C14:0): 4%
    • Lauric acid (C12:0): 1%
  • Monounsaturated fatty acids:
    • Oleic acid (C18-1, ω-9): 36%
    • Palmitoleic acid (C16:1): 4%
    • Eicosenoic acid (C20:1): 1%
  • Polyunsaturated fatty acids:
    • Linoleic acid: 3%
    • Linolenic acid: 1%

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