Hubbry Logo
TallowTallowMain
Open search
Tallow
Community hub
Tallow
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Tallow
Tallow
Tallow
View on Wikipedia
from Wikipedia
Tallow made by rendering calf suet

Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides.

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. Commercial tallow commonly contains 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.

The solid material remaining after rendering is called cracklings, greaves, or graves.[1] It has been used mostly for animal food, such as dog food.[2][3]

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.[4]

Composition

[edit]

Tallow is 100% fat, mainly of monounsaturated fats (52%) and saturated fats (42%), and contains no water, protein or carbohydrates (table).

Beef Tallow
Nutritional value per 100 g (3.5 oz)
Energy3,774 kJ (902 kcal)
0 g
100 g
Saturated42 g
Monounsaturated50 g
Polyunsaturated4 g
0 g
Vitamins and minerals
Other constituentsQuantity
Cholesterol109 mg
Fat percentage can vary.
†Percentages estimated using US recommendations for adults.[5]

The fatty acid content of tallow is:[6]

Uses

[edit]
An 1883 ad soliciting tallow from butchers and graziers for soap production in the Hawaii newspaper The Daily Bulletin

Tallow is used mainly in producing soap and animal feed.[7]

Food

[edit]

A significant use of tallow is for the production of shortening. It is also one of the main ingredients of the Native American food pemmican. With a smoke point of 480 °F (249 °C), tallow is traditionally used in deep frying and was preferred for this use until the rise in popularity of plant oils for frying. Before switching to vegetable oil with beef flavoring in 1990,[8] McDonald's cooked its French fries in a mixture of 93% beef tallow and 7% cottonseed oil.[9] According to a 1985 article in The New York Times, tallow was also used for frying at Burger King, Wendy's, Hardee's, Arby's, Dairy Queen, Popeyes, and Bob's Big Boy.[10]

Greaves

[edit]
Main article: Cracklings

Greaves (also graves) are similar to cracklings but not identical. They are the fibrous matter remaining from rendering of fat tissue, without the skin.[1] They are used in some dishes, and they are also pressed into cakes and used for animal feed, especially for dogs and pigs, or as fish bait.[11] In the past, the practice has been both favoured and shunned in dog food.[2][3]

Fuel

[edit]

Biodiesel

[edit]

Tallow can be used for the production of biodiesel in much the same way as oils from plants are currently used.[12]

Aviation fuel

[edit]

The United States Air Force has experimented successfully with the use of beef tallow in aviation biofuels. During five days of flight testing from August 23 to 27, 2010, at Edwards Air Force Base, California, a U.S. Air Force C-17 Globemaster III flew using JP-8 conventional jet fuel in three of its engines and a 50/50 blend of JP-8 and HRJ biofuel made from beef tallow in one engine on August 23, followed by a flight with the same 50/50 blend in all four engines on August 24. On August 27, it flew using a blend of 50% JP-8, 25% HRJ, and 25% coal-based fuel made through the Fischer–Tropsch process, becoming the first United States Department of Defense aircraft to fly on such a blend and the first aircraft to operate from Edwards using a fuel derived from beef tallow.[13]

Printing

[edit]

Tallow also has a use in printmaking, where it is combined with bitumen and applied to metal print plates to resist acid etching.

The use of trace amounts of tallow as an additive to the substrate used in polymer banknotes came to light in November 2016. Notes issued in 24 countries, including Canada, Australia, and the United Kingdom, were found to be affected, leading to objections from vegans and members of some religious communities.[14][15]

Candles

[edit]
A tallow candle

Tallow was once widely used to make molded candles before more convenient wax varieties became available and, for some time, they continued to be a cheaper alternative. For those too poor even to avail themselves of homemade, molded tallow candles, the "tallow dip," a reed that had been dipped in melted tallow or sometimes a strip of burning cloth in a saucer/cresset of tallow grease, was an accessible substitute. Such a candle was often simply called a "dip" or, because of its low cost, a "farthing dip"[16] or "penny dip".[17]

Lubrication

[edit]

Early in the development of steam-driven piston engines, the hot vapors and liquids washed away most lubricants very quickly. It was soon found that tallow was quite resistant to this washing. Tallow and compounds including tallow were widely used to lubricate locomotive and steamship engines at least until the 1950s. (During World War II, the vast fleets of steam-powered ships exhausted the supply, leading to the large-scale planting of rapeseed because rapeseed oil also resisted the washing effect.) Tallow is still used in the steel rolling industry to provide the required lubrication as the sheet steel is compressed through the steel rollers.

Another industrial use is as a lubricant for certain types of light engineering work, such as cutting threads on electrical conduit. Specialist cutting compounds are available, but tallow is a traditional lubricant that is easily available for cheap and infrequent use.

The use of tallow or lard to lubricate rifles was the spark that started the Indian Mutiny of 1857. To load the new Pattern 1853 Enfield Rifle, the sepoys had to bite the cartridge open. It was believed that the paper cartridges that were standard issue with the rifle were greased with lard (pork fat), which was regarded as unclean by Muslims, or tallow (cow fat), which is incompatible with Hindu dietary laws. Tallow, along with beeswax, was also used in the lubricant for American Civil War ammunition used in the Springfield rifled musket. A combination of mutton tallow, paraffin wax, and beeswax is still used as a patch or projectile lubricant in present-day black powder arms.

Tallow is used to make a biodegradable motor oil.[18]

Tallow is also used in traditional bell foundry, as a separation for the false bell when casting.[19]

Industrial

[edit]

Tallow can be used as flux for soldering.[20]

Textiles

[edit]

Mutton tallow is widely used as a starch, lubricant, and softener in textile manufacturing. Pretreatment processes in textiles include a process called sizing. In sizing, a chemical is necessary to provide the required strength to yarns mounted on the loom. Mutton tallow provides required strength and lubrication to the yarns.[citation needed]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Tallow

View on Grokipedia
from Grokipedia
Tallow is a rendered form of , typically extracted from the surrounding the kidneys and of or sheep through heating to separate it from proteins and impurities. It primarily consists of derived from fatty acids including stearic, palmitic, and oleic acids, rendering it solid at with a high suitable for various applications. Historically valued since ancient times for its versatility, tallow served as a key material for producing candles, , and lubricants before the advent of petroleum-based alternatives diminished its dominance in industrial uses. In contemporary contexts, is employed in high-temperature cooking due to its stability and elevated exceeding that of many oils, while also finding roles in skincare and biofuels.

History

Origins and Traditional Applications

Archaeological evidence indicates that humans rendered animal fats, including precursors to tallow, as early as 10,000 years ago, with formalized uses emerging in ancient civilizations around 3000 BCE. In ancient Egypt, tallow served as a base for ointments and balms, often mixed with herbs for skin protection and preservation, as evidenced by residues in tomb vessels; it also fueled early lamps and contributed to food preservation through its stability without refrigeration. Greeks and Romans employed tallow for similar purposes, including cooking fats for frying meats, lighting via dipped candles, and leather softening or weapon lubrication to prevent rust. In medieval , tallow's versatility expanded its role in daily and religious life, forming the primary material for affordable candles that illuminated homes, workshops, and churches before widespread wax alternatives. Chandlers specialized in tallow production, rendering into hard fats for wicks, while it underpinned early manufacture by reacting animal fats with wood ashes for cleansing. Tallow treated goods, waterproofing garments and harnesses against weather, and aided preservation techniques in households lacking modern storage. Beyond , indigenous cultures integrated tallow into survival and ritual practices; Native American tribes rendered buffalo or deer fats for , a nutrient-dense enabling long voyages and winters by binding dried meats for shelf-stable . In ancient and other Asian societies, tallow featured in medicinal salves and cooking, valued for its heat stability in staples. African traditions similarly relied on rendered animal fats for culinary and body ointments, though often alongside regional oils like palm. These applications underscored tallow's universality as a stable, multi-purpose resource derived from abundant .

Industrial Era and Decline

In the 19th century, steam-powered rendering processes revolutionized tallow production, allowing for efficient extraction of fat from livestock byproducts on an industrial scale to meet surging demand for candles and soaps. Urbanization in Europe and North America amplified this need, as growing city populations required reliable street lighting and personal hygiene products; tallow candles, dipped or molded in large quantities, illuminated homes and public spaces, while tallow-based soaps supported expanding sanitation efforts amid industrial workforce expansion. U.S. census data from 1870 to 1900 document a proliferation of specialized tallow chandlers and soap manufacturers, reflecting tallow's central role in these sectors. The late 19th century marked the onset of decline for tallow in lighting, as paraffin wax—derived from petroleum distillation and introduced commercially in the 1850s—offered a cleaner-burning, odorless alternative that did not require animal rendering and proved cheaper at scale. Kerosene lamps, patented in the 1850s, further eroded candle usage by providing brighter, more convenient illumination without the smoke and drip associated with tallow. Widespread electrification, accelerating after World War I and pervasive by the mid-20th century, rendered candles obsolete for everyday lighting in developed nations, slashing tallow's market share. In culinary and oleochemical applications, tallow's fall accelerated post-1940s due to the rise of synthetic detergents and shortenings, which were marketed as modern and hygienic alternatives. From the 1950s, U.S. dietary guidelines, influenced by the diet-heart hypothesis positing saturated animal fats like tallow as cardiovascular risks, promoted polyunsaturated oils (e.g., and corn), despite the hypothesis relying on associational data rather than definitive causation. This shift, amplified by lobbying and advocacy, marginalized tallow in and home cooking by the 1970s, prioritizing shelf-stable, plant-derived fats amid concerns over , though subsequent research has questioned the hypothesis's empirical foundation.

Contemporary Revival

In the 2010s, tallow regained popularity within communities advocating paleo, ketogenic, and diets, which emphasized animal-based fats for their thermal stability in cooking and alignment with ancestral eating patterns. Adherents highlighted tallow's use in and , positioning it as a superior alternative to seed oils amid critiques of industrial processing in vegetable fats. Social media platforms amplified this resurgence, particularly from 2024 onward, as influencers promoted beef tallow in DIY skincare balms and moisturizers, claiming benefits like skin barrier repair due to its similarity to sebum. Videos demonstrating rendering and application garnered millions of views, spurring artisanal brands to market grass-fed tallow products for , often tied to "clean" and "ancestral" wellness narratives. This trend intersected with sustainability appeals, as producers framed tallow as a zero-waste of processing, reducing landfill contributions from rendering facilities. Economic indicators underscore the demand surge, with the global beef tallow market valued at USD 14.2 billion in 2023 and projected to reach USD 24.7 billion by 2033 at a of 5.7%, fueled by applications in , personal care, and biofuels. Niche suppliers, including regenerative farms, have scaled artisanal lines, emphasizing and ethical sourcing to differentiate from commodity-grade tallow.

Production

Rendering Methods

Tallow is produced through rendering, which separates fat from animal tissues, primarily suet or kidney fat from cattle or sheep, via heat application to melt and extract the lipid content while isolating proteinaceous solids known as cracklings or greaves. Two principal methods exist: dry rendering, which heats tissue without added water, and wet rendering, which incorporates water or steam. Wet rendering tends to produce a more neutral-flavored tallow, while dry rendering preserves more of the original beefy flavor but requires careful temperature control to avoid burning. Dry rendering predominates in modern operations for its efficiency and higher fat purity, while wet rendering, an older technique, is less common due to longer processing times and potential quality compromises. In dry rendering, suitable for both small-scale and industrial applications, raw fatty tissue is ground and cooked in steam-jacketed vessels or continuous cookers at temperatures of 240–290°F (115–143°C) for 2–3 hours in batch systems, evaporating inherent moisture without external addition. The melted fat drains from the solids, which are then pressed to expel residual lipids, yielding cracklings with approximately 10% remaining fat content; these solids are subsequently dried and ground for by-product use. Efficiency arises from shorter cycle times and automation in continuous plants, enhancing throughput, while purity benefits from minimal water exposure, reducing free fatty acid formation. Wet rendering, historically favored for edible fats, involves cooking tissue in enclosed pressure vessels with superheated steam at 230–250°F (110–121°C) for 3–6 hours, often with added water to form an emulsion where fat layers separate atop water and protein residues. The mixture settles into distinct phases—fat, water (stickwater), and solids—or is processed via centrifugation for separation; this method extracts fat more thoroughly from connective tissues but demands extended heating, lowering overall efficiency and potentially degrading protein quality. For small-scale home production, wet rendering can be performed using a slow cooker: 3–5 pounds of chopped or ground beef suet, with meat and bits removed, is placed in the cooker with 1–2 cups of water and cooked on low for 8–12 hours or high for 4–6 hours, stirring occasionally until the fat melts and cracklings brown; the hot liquid is strained through cheesecloth or a fine mesh into a heat-safe container, cooled overnight in the refrigerator, the solid tallow cake lifted out, impurities scraped off, and stored in the refrigerator or freezer, yielding odorless white tallow. Purification follows in both methods through centrifugation, filtration, or settling to eliminate impurities, fines, and moisture to below 0.2%, ensuring clarity and stability. Rendering techniques evolved from ancient open-fire kettles, used for over 2,000 years to collect drippings, to enclosed batch cookers in the early 1900s for safety and containment. Dry rendering originated in 1920s as an improvement over wet methods, emphasizing better protein recovery. Post-1950s advancements incorporated centrifuges for precise fat-solid separation, transitioning to continuous systems by the , which optimized energy use and scaled production to billions of pounds annually in the U.S. These developments prioritized purity and efficiency, with modern plants employing mechanical agitation, pollution controls, and recovery.

Sources and Variations

Tallow is derived primarily from the of animals, with tallow obtained from and mutton tallow from sheep or lambs. Suet refers to the hard, white encasing the kidneys and loins, which yields a higher-quality rendered product compared to from other carcass areas. tallow typically exhibits a milder flavor profile, while mutton tallow possesses a more pronounced, gamey taste due to differences in composition and animal diet. Quality variations arise from animal rearing practices, notably grass-fed versus grain-fed sources. Grass-fed tallow contains higher levels of omega-3 fatty acids, such as alpha-linolenic acid, and lower total polyunsaturated fats and omega-6 , enhancing its nutritional density with up to four times more omega-3s than grain-fed counterparts. Grass-fed varieties often deliver a richer, more robust flavor, whereas grain-fed tallow tends toward neutrality, influenced by the animals' and finishing diets. As a of processing, tallow utilizes fats that would otherwise contribute to waste, supporting sustainable practices in abattoirs where it is rendered from trimmings and post-slaughter. For consumption, tallow excludes materials from animals treated with veterinary drugs or those designated for non-edible purposes, adhering to regulations prohibiting specified risk materials to mitigate risks like . Tallow is graded by purity and intended use, with food-grade standards requiring low impurities and compliance with specifications like those from the American Fats and Oils Association for edible rendering. USP-grade tallow, emphasizing minimal contaminants such as hexane-insoluble impurities below 0.15 percent, suits cosmetic and pharmaceutical applications, distinguishing it from industrial or inedible grades used in non-food products.

Composition and Properties

Chemical Composition

Tallow is composed primarily of triglycerides, which are esters formed from glycerol and fatty acids derived from ruminant adipose tissue. The dominant fatty acids include palmitic acid (C16:0), stearic acid (C18:0), and oleic acid (C18:1), accounting for the majority of its lipid content. Approximately 50-55% of tallow's fatty acids are saturated, with palmitic and stearic acids comprising the bulk; monounsaturated fatty acids, chiefly oleic acid, make up about 40%; and polyunsaturated fatty acids constitute 3-5%, including small amounts of linoleic acid (C18:2) and trace conjugated linoleic acid (CLA).
Fatty Acid TypeApproximate PercentagePrimary Examples
Saturated50-55%Palmitic (25-30%), Stearic (20-25%)
Monounsaturated~40%Oleic (~40%)
Polyunsaturated3-5%Linoleic, trace CLA
Tallow contains fat-soluble vitamins A, D, E, and K, though in trace quantities that vary with animal diet and processing. It also includes cholesterol at approximately 109 mg per 100 g. The profile exhibits variations based on the animal's feed; grass-fed tallow typically has lower total polyunsaturated s (about 45% less), reduced omega-6 (up to 66% less), and elevated omega-3 alpha-linolenic acid (up to fourfold higher) compared to grain-fed counterparts, alongside higher CLA levels.

Physical and Thermal Properties

Tallow exists as a pale yellow to white solid at room temperature (approximately 20°C), owing to its melting point range of 38–48°C. This solidity facilitates storage and handling in bulk forms, with the material transitioning to a liquid state above its melting threshold, which varies slightly based on fatty acid composition from the source animal. The of tallow is approximately 0.86 g/cm³ at ambient conditions, rendering it less dense than and enabling it to float in aqueous environments. measurements, typically assessed in rendered forms, fall in the range of semisolid to low- liquids post-melting, with kinematic values around 30–50 mm²/s at 40°C in processed variants, supporting applications in and molding. Thermally, tallow exhibits a high of about 205°C (400°F), attributable to its predominantly saturated structure, which resists longer than many unsaturated fats. This property underpins its utility in high-temperature processes without rapid breakdown into volatile compounds. Oxidative stability is notably high, stemming from low unsaturation levels (typically <10% polyunsaturated fatty acids), allowing extension to 1–2 years or more under cool, dry storage without , far exceeding that of oils prone to peroxidation. Tallow demonstrates insolubility in but solubility in nonpolar solvents like and , influencing extraction and purification methods.

Culinary and Nutritional Role

Traditional and Modern Cooking Uses

Tallow's high and flavor-enhancing properties made it a staple for traditional high-heat cooking methods, including meats and in ancient Roman and medieval European kitchens. In Britain, rendered tallow or derived from it contributed to the flaky textures of crusts and the structure of steamed suet puddings, such as those served in savory dishes. Indigenous North American groups rendered tallow from buffalo to bind into , a portable, long-lasting often supplemented with berries for extended travel or winter storage. French culinary traditions adapted tallow for preparations, slow-cooking beef cuts like submerged in rendered to achieve tenderness and preservation, a technique originating in southwestern for meats beyond . The rendering process also yields greaves—crispy, protein-dense remnants of —that were historically consumed as a in various cultures, adding value to . In modern applications, tallow's thermal stability supports frying at temperatures around 400°F, as employed by fast-food chains like until the 1990s for and revived in gourmet settings for crisp results without oil degradation. Beef tallow can be reused for deep frying multiple times—typically 5-15 uses or more—depending on factors like frying temperature (lower temps extend life), food debris, and maintenance; strain after each use to remove particles, store in an airtight container in a cool, dark place or refrigerator, and discard when it shows signs of degradation: darkened color, off odors, excessive smoking/foaming, rancid smell/taste, or greasy/unpleasant fried food results. Chefs use it for steaks, root , and even pie in paleo or diets, where its beefy elevates dishes over neutral vegetable oils. This resurgence emphasizes tallow's non-stick qualities in baking and its ability to produce golden, flavorful crusts in contemporary adaptations of historical recipes. Rendered tallow for reuse should be stored in airtight containers in the refrigerator, where it lasts several months, or in the freezer for longer periods; discard if it smells rancid, shows darkening or discoloration, or has been repeatedly overheated, as it degrades over time despite its high smoke point; when remelting, heat gently to avoid splattering.

Nutritional Profile

Beef tallow consists almost entirely of triglycerides, providing 902 kilocalories per 100 grams (approximately 1,849 kilocalories per cup), with zero grams of protein or carbohydrates. Its total fat content is 100 grams per 100 grams, broken down into approximately 49.8 grams of saturated fatty acids, 41.5 grams of monounsaturated fatty acids, and 3.8 grams of polyunsaturated fatty acids. It also contains about 109 milligrams of cholesterol per 100 grams.
NutrientAmount per 100 gNotes/Source
Calories902 kcalPure source
Total Fat100 g100% of calories from
49.8 gPredominantly palmitic and stearic acids
41.5 gPrimarily
3.8 gIncludes trace (CLA)
109 mgNaturally occurring in animal-derived
Tallow contains conjugated linoleic acid (CLA), a naturally occurring polyunsaturated fatty acid with concentrations varying by animal diet; grass-fed sources yield about 0.91% CLA by total fatty acids, compared to 0.37% in grain-fed. These CLA isomers are bioavailable in their native triglyceride form. Tallow also supplies fat-soluble vitamins A, D, E, and K, with bioavailability enhanced by the lipid matrix; for instance, vitamin D levels are approximately 0.7 micrograms (28 IU) per 100 grams in standard analyses, though grass-fed variants may contain higher amounts due to dietary factors. Minimal rendering processes preserve inherent antioxidants such as tocopherols (vitamin E forms), supporting nutrient stability without added refinement.

Health Debates

Saturated Fat and Cardiovascular Claims

Tallow consists of approximately 50% ty acids, primarily palmitic, stearic, and myristic acids, which have been central to longstanding dietary guidelines associating such fats with increased cardiovascular risk. In the mid-20th century, researcher ' lipid hypothesis, popularized through the Seven Countries Study initiated in 1958, posited that saturated fats elevate serum (LDL) cholesterol, thereby promoting and coronary heart disease. This view influenced the American Heart Association's 1961 recommendation to limit saturated fat intake to reduce heart disease incidence, a stance echoed in U.S. dietary guidelines by the , which advised capping saturated fats at 10% of total energy. Proponents argued that population-level correlations between high saturated fat consumption and heart disease mortality supported , though these rested heavily on observational data prone to confounders like overall calorie intake and lifestyle factors. Subsequent scrutiny has highlighted methodological flaws in foundational studies, notably Keys' selective inclusion of data from only seven countries out of 22 with available statistics, excluding those like and where high saturated fat intake coincided with low heart disease rates, a practice termed "cherry-picking" to fit the hypothesis. A 2010 meta-analysis of 21 prospective cohort studies involving over 347,000 participants found no significant association between intake and risk of coronary heart disease, , or total , challenging direct causation claims. Similarly, a 2020 reassessment in the Journal of the reviewed randomized trials and observational data, concluding that reducing intake yields no consistent benefits for cardiovascular events or mortality when not replaced by specific alternatives like polyunsaturated fats. Randomized controlled trials specifically isolating saturated fat effects remain limited, but available evidence indicates neutral or potentially protective outcomes; for instance, saturated fats like in tallow do not raise LDL cholesterol to the same degree as other saturated types and may enhance (HDL) , a marker inversely linked to . Animal models and short-term human interventions substituting saturated fats for carbohydrates have shown HDL improvements without adverse cardiovascular shifts, underscoring that LDL elevation alone does not equate to clinical harm absent inflammation or oxidation factors. These findings, drawn from peer-reviewed syntheses, contrast with institutional consensus from bodies like the AHA, which continue emphasizing saturated fat restriction despite reliance on earlier, confounded over gold-standard trials. Empirical data thus prioritize causal scrutiny over correlative narratives, revealing saturated fats' role as non-causative in isolation for .

Comparisons to Vegetable Oils

Beef tallow, derived through physical rendering of without chemical solvents, contrasts with many oils, particularly oils like and canola, which are commonly extracted using , a petroleum-derived solvent. Regulatory limits set maximum hexane residues at 1 mg/kg in refined vegetable oils under EU Directive 2009/32/EC, though analyses of commercial samples have detected traces up to 42.6 μg/kg in some cases. Tallow avoids such residues entirely, as its production relies on heat and straining, preserving a simpler profile absent of industrial processing artifacts. In terms of thermal stability, tallow exhibits superior resistance to oxidation during high-heat applications compared to polyunsaturated-rich oils. Its ranges from 400–420°F (204–216°C), suitable for , and oxidative induction times in tests exceed those of many plant oils; for instance, beef tallow fractions showed induction times of up to 5.85 hours versus 0.38 hours for certain liquid plant oil fractions under accelerated conditions. Polyunsaturated oils, with higher degrees of unsaturation, degrade faster, forming s and aldehydes at elevated temperatures, as evidenced by comparative stability studies where tallow maintained lower values than or sunflower oils after prolonged heating. Fatty acid composition further differentiates tallow, which contains approximately 50% saturated fats, 40% monounsaturated, and minimal polyunsaturated (around 4% , an omega-6), yielding a lower omega-6 to omega-3 ratio of about 5:1, from seed oils like , which have ratios of 7:1 to 10:1 due to elevated (50–60%). This profile reduces tallow's propensity for oxidation-linked inflammatory compounds, as polyunsaturated fats in oils are more vulnerable to peroxidation, potentially exacerbating omega-6 driven pathways when ratios skew high in diets. The post-1970s dietary shift toward seed oils, rising from 1% to over 80% of added fats in U.S. consumption by century's end, temporally aligns with prevalence increasing from 13% in 1960 to 42% by 2018, per cohort analyses tracking processed oil intake against surveys. While , this pattern underscores scrutiny of seed oils' role amid broader trends, contrasting tallow's historical stability in pre-industrial diets.
PropertyBeef TallowSoybean Oil (Typical)
Smoke Point (°F)400–420450 (refined), but lower stability due to PUFA
Omega-6:3 Ratio~5:17–10:1
Primary ExtractionPhysical rendering solvent

Empirical Evidence and Alternative Views

Recent randomized controlled trials (RCTs) examining low-carbohydrate diets incorporating animal fats, including sources akin to tallow, have demonstrated improvements in metabolic markers such as insulin sensitivity, triglyceride levels, and HDL . For instance, a 2020 reassessment of saturated fats highlighted that low-carbohydrate regimens enhance whole-body fat oxidation, preferentially utilizing saturated fatty acids (SFAs) like those predominant in tallow, leading to reduced postprandial glucose excursions and in participants compared to high-carbohydrate alternatives. A of RCTs from 2010 onward further corroborated that low-carbohydrate diets, often featuring higher SFA intake from animal sources, outperform low-fat diets in ameliorating components, including lowered HbA1c and body weight in patients. Beef tallow contains (CLA), a bioactive with demonstrated anticarcinogenic effects in models. Studies in rats fed diets supplemented with CLA from tallow sources showed suppression of incidence by up to 60% at dietary levels of 0.1-1%, attributed to mechanisms like enhanced and reduced proliferation in tumor cells. Similarly, long-term feeding trials combining CLA with tallow inhibited in rats, decreasing aberrant crypt foci formation through modulation of and immune responses. These findings suggest potential protective roles against and , though human extrapolation remains limited by dosage and bioavailability differences. From an evolutionary perspective, human physiology aligns with periodic consumption of animal fats, as evidenced by archaeological and isotopic data indicating and marrow intake shaped larger development over 2-3 million years, providing dense energy for encephalization without corresponding reliance. This causal alignment posits that SFAs in tallow-like fats supported metabolic flexibility in ancestral environments characterized by feast-famine cycles, contrasting with modern seed oil dominance potentially disrupting . Counterarguments emphasize tallow's high caloric density (approximately 900 kcal/100g), which may promote overconsumption and in sedentary contexts lacking evolutionary constraints. , such as polymorphisms in APOE or FADS genes, influences SFA , with some individuals exhibiting heightened LDL responses or impaired fat oxidation, underscoring personalized rather than universal applicability. While CLA data are promising, trials show inconsistent anticancer translation, often due to lower endogenous CLA levels and confounding dietary factors. Thus, benefits appear context-dependent, favoring moderation within low-carb frameworks for metabolically impaired populations.

Industrial Applications

Fuels and Energy

Tallow, a rendered animal fat primarily from beef or mutton suet, serves as a feedstock for biodiesel production through transesterification, a process reacting triglycerides in the fat with methanol in the presence of a base catalyst like sodium hydroxide to yield fatty acid methyl esters and glycerol byproduct. This method achieves high conversion yields, with beef tallow biodiesel demonstrating technical feasibility for scalable production in batch or continuous reactors. Tallow-derived biodiesel complies with ASTM D6751 specifications for pure biodiesel (B100), enabling blends up to B20 (20% biodiesel in diesel) under ASTM D7467, which ensures compatibility with existing diesel engines without modifications. These standards verify properties such as oxidative stability, cold flow, and , with tallow biodiesel often exhibiting superior performance due to its profile. In aviation applications, committed to purchasing up to 15 million gallons of renewable produced from beef tallow via the Fuels facility starting in 2015, marking one of the earliest commercial-scale implementations for sustainable aviation (SAF) blending. In , has integrated tallow from its operations into fueling initiatives during the 2020s, leveraging domestic mandates to convert rendering byproducts into SAF-compatible fuels exported or used locally. Tallow offers energy yields comparable to or exceeding diesel, with cetane numbers typically ranging from 50 to 60—higher than diesel's 40–44—promoting smoother ignition and efficiency in engines. Neat tallow reduces particulate matter emissions by over 70% relative to conventional diesel, attributed to its oxygen content and absence of aromatics and , though blends like B20 achieve around 25% reductions.

Lubrication and Manufacturing

Tallow's composition provides high and stability, making it suitable for in mechanical processes. Historically, machinists applied tallow to dead centers and during cutting operations to minimize and wear. In early , lithographic inks combined tallow with and lampblack to achieve desired flow and adhesion properties. In , tallow functioned as a and softener in pretreatment , facilitating smoother processing and reducing abrasion. For production, tallow emulsions serve as fatliquors, impregnating hides to enhance flexibility, resistance, and durability during stuffing stages, as seen in harness formulations where beef tallow is rotated in drums for deep penetration. Contemporary uses leverage tallow's derivatives in and industrial greases. Hydrogenated tallow fatty acids act as processing aids and additives in rolling oils and greases, improving under high pressure. Research confirms beef tallow greases, especially when polymer-modified, exhibit strong anti-wear performance and coefficients as low as 0.05-0.08 under boundary conditions. These properties stem from stearic and oleic acids, which form protective films on metal surfaces. Compared to synthetics, tallow-based lubricants offer superior biodegradability—often exceeding 60% in standard tests—and lower environmental persistence, though their oxidative stability requires additives for prolonged use. Glycerides derived from tallow contribute to explosives manufacturing as emulsifiers and sensitizers in formulations like , where they aid absorption and stability. Despite displacement by synthetic alternatives since the mid-20th century, tallow persists in niche applications due to its renewability from byproducts and cost-effectiveness, with global production supporting specialized industrial demands.

Personal Care and Cosmetics

Skincare Formulations

Tallow functions as an emollient base in skincare balms and salves, leveraging its composition—primarily stearic, palmitic, and oleic acids—to provide occlusive moisture retention without requiring preservatives. It is particularly effective in lip balms, where its fatty acids mimic human sebum to deeply nourish and protect chapped lips, aiding repair and shielding against cold, wind, and dry indoor air while absorbing without prolonged greasiness. In these formulations, dry-rendered tallow from 100% grass-fed and grass-finished suet sources is preferred for facial skincare due to its higher purity, fewer contaminants, and enhanced nutrients including vitamins A, D, E, K, and conjugated linoleic acid (CLA); it yields a firmer texture and extended due to minimal and low levels of oxidizable polyunsaturated fatty acids, reducing rancidity risks compared to unsaturated oils. Skincare-specific whipped balms often blend it with organic oils like jojoba or olive, or honey, for a lighter feel, improved spreadability, and added benefits; plain tallow may benefit from whipping to enhance application. For emulsified creams, tallow integrates into the oil phase, supporting droplet stabilization when paired with non-ionic emulsifiers like polyglyceryl esters, though its profile limits in water-heavy systems, favoring low-water or emulsion-free designs for inherent stability. Post-2020 market growth has seen grass-fed tallow balms, such as those from The Eczema Company launched around 2021, formulated with 100% tallow or blends including , marketed specifically for eczema-prone skin via channels. Some DIY applications involve mixing tallow with zinc oxide for purported sunscreen formulations, though some dermatologists consider these unreliable for sun protection compared to commercially tested mineral sunscreens, due to lack of standardized SPF testing and efficacy verification. Tallow-based soaps arise from cold-process , where tallow reacts with () in a 1:7 to 1:8 fat-to- by weight, yielding bars with a final of 9-10 after curing for 4-6 weeks. Essential oils, added at 1-3% post-trace stage, enhance these soaps' profiles; for instance, (-neutral around 6-7) synergizes with tallow's mildness to impart and calming attributes without destabilizing the lye-fat matrix. Such additions maintain , as tallow's stability accommodates volatile without .

Compatibility with Human Skin

Tallow exhibits biochemical compatibility with human skin primarily due to its composition, which mirrors the profile of sebum, the skin's natural secretion. Beef tallow typically contains 40-50% , 20-30% , and 10-20% , aligning closely with sebum's dominance of monounsaturated and saturated fats that maintain barrier integrity and hydration. This similarity enables superior penetration into the compared to plant oils like or , which often feature mismatched profiles (e.g., higher in ) that can disrupt lipid ordering and reduce absorption efficiency. Empirical data from skin patch testing supports tallow's low irritancy. A scoping review of biocompatibility studies reported milder reactions to beef tallow than to equivalents, with reduced and no significant allergic responses in controlled applications, attributing this to sebum-like emulsification that avoids disrupting the acid mantle. Furthermore, tallow's facilitates delivery of fat-soluble vitamins (e.g., and from grass-fed sources), aiding synthesis and barrier repair in compromised , as inferred from its role in lipid supplementation models. However, direct penetration kinetics remain understudied, with most evidence derived from historical and anecdotal rather than large-scale permeation assays. Despite these attributes, tallow's occlusive nature confers comedogenic risks, particularly for acne-prone skin. Rated 2-3 on the 0-5 comedogenic scale based on rabbit ear assays and clinical observations, its high saturated fat content can promote follicular hyperkeratosis and propionibacterium overgrowth in sebum-overproducing individuals. Dermatological consensus cautions against its use in oily or blemish-prone conditions, where it may exacerbate inflammation over time, though ratings vary by sourcing (e.g., grass-fed tallow shows marginally lower occlusion in user reports). Beef tallow is not recommended for open wounds due to risks of bacterial infection from potential contamination and the absence of robust medical evidence supporting its use for wound healing. Individual variability in skin microbiome and hydrolipid balance thus modulates outcomes, underscoring the need for patch testing.

Sustainability and Environmental Aspects

Lifecycle as a Byproduct

Tallow is obtained as a co-product from the rendering of and other fatty tissues discarded during processing, comprising roughly 3% to 5% of the animal's live weight in extractable . In life cycle assessments (LCAs) of production, environmental impacts such as are primarily allocated to the main product——based on economic value or mass partitioning, leaving tallow with a minor attributed burden from upstream rearing. This allocation reflects tallow's status as an incidental output, avoiding the need for dedicated cultivation or breeding solely for yield, which keeps its direct production low. Rendering tallow involves thermal separation of fats from connective tissues, a process that adds minimal emissions—primarily from for heating (around 1-2 MJ per kg)—while diverting that would otherwise enter landfills or incinerators. Landfilled animal fats undergo anaerobic decomposition, releasing with a 28-34 times that of CO2 over 100 years; rendering preempts this by converting fats aerobically, yielding a net reduction in potent emissions. Peer-reviewed LCAs confirm that tallow's rendering stage contributes only a fraction of total chain impacts, with recent analyses showing 34% lower GHG emissions than prior estimates due to process efficiencies. Relative to oils, tallow exhibits superior efficiency, drawing on existing pastures—often marginal lands unsuitable for arable s—without expanding acreage for fat-specific production. feedstocks like soy or palm require expansion, incurring deforestation-related emissions (up to 50-100 t CO2/ha for palm) and applications averaging 2-5 kg/ha annually. demands for tallow rendering are confined to processing (under 1 m3 per ), far below irrigation-intensive soy (1,500-2,000 m3/ha) or palm systems. inputs similarly favor tallow, as rendering bypasses harvesting and extraction steps that consume 10-20 MJ/kg for refined oils. These metrics underscore tallow's role in resource-efficient co-production, though full-chain LCAs must account for allocation methods to avoid understating inputs.

Biodiesel and Emission Reductions

Tallow-derived biodiesel exhibits substantial lifecycle greenhouse gas (GHG) emission reductions relative to fossil diesel, with peer-reviewed analyses estimating 79% to 86% lower emissions when produced from animal fats like tallow. These figures account for the full production chain, including rendering from slaughterhouse byproducts, transesterification, and combustion, while crediting avoided methane emissions from waste disposal. In the European Union context, default values for rendered animal fats align with high savings—often exceeding 70% without indirect land use change (ILUC) factors—due to their status as processing residues rather than dedicated crops. Recent applications in , via hydrotreated esters and fatty acids (HEFA) processes converting tallow to sustainable (SAF), show reductions in nitrogen oxides () and particulate matter (PM). Blends incorporating tallow have achieved up to 5.8% lower emissions in engine tests compared to pure diesel. PM emissions decrease due to the oxygen content in , which enhances combustion completeness and reduces formation, with SAF variants further minimizing non-volatile particulates by 50-70% in flight operations. stems from abattoir waste streams, where global production yields millions of tonnes of tallow annually, enabling fuel output without new . Critics highlight potential indirect effects, such as expanded rearing driving changes and associated emissions, estimating ILUC penalties that could erode savings to near parity with fossil s in worst-case models. However, this is countered by tallow's allocation methodology, where emissions are predominantly attributed to production rather than , minimizing induced demands and preserving net reductions above 75% in residue-based pathways. Empirical data from waste grease feedstocks, including tallow, consistently validate lower indirect burdens compared to oilseed biodiesels.

References

  1. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/tallow
  2. https://www.webstaurantstore.com/blog/5270/what-is-beef-tallow.html
  3. https://pmc.ncbi.nlm.nih.gov/articles/PMC3834423/
  4. https://www.sciencedirect.com/science/article/pii/S002364382400015X
  5. https://www.tallowchandlers.org/the-company/history/tallow
  6. https://pmc.ncbi.nlm.nih.gov/articles/PMC11193910/
  7. https://mcpress.mayoclinic.org/nutrition-fitness/what-is-beef-tallow-is-it-good-for-me/
  8. https://www.twosisterstallow.ca/post/the-greasy-truth-a-brief-history-of-tallow-beauty-products
  9. https://rerootorganics.com/blogs/news/throwback-thursday-the-sacred-fat-how-ancient-egyptians-used-tallow-for-skincare-medicine-ritual-and-more
  10. https://beefysown.com/blogs/news/the-fascinating-history-of-cooking-with-beef-tallow
  11. https://www.tallowmepretty.com/blogs/news/tallow-through-the-ages-how-this-ancient-ingredient-became-a-skincare-hero
  12. https://bearbonenaturals.com/blogs/news/the-timeless-tradition-of-beef-tallow-from-ancient-ancestors-to-modern-soap
  13. https://tallowedbethy.name/history-of-tallow/
  14. https://highlandcandlecompany.com/the-world-of-tallow-candles-history-culture-and-sustainability/
  15. https://www.thecandleselection.co.uk/history-of-candles
  16. https://pure.mpg.de/rest/items/item_3516972_8/component/file_3565005/content
  17. https://ecologyskincare.com/traditional-uses-of-tallow-and-other-animal-fats-oils/
  18. https://carnivorebar.com/blogs/carnivore-bar-blog/original-survival-food
  19. https://tallowedandfree.com/en-us/blogs/blog/how-the-ancient-greeks-romans-egyptians-chinese-and-other-ancient-cultures-used-tallow-for-skincare
  20. https://www.soapguild.org/tools-and-resources/resource-center/160/soap-and-soapmaking-in-the-past/
  21. https://candles.org/history-of-candles/
  22. https://www.naturallow.com/blogs/natural-skincare/the-history-of-tallow-a-journey-through-time
  23. https://www.theatlantic.com/health/archive/2012/04/how-vegetable-oils-replaced-animal-fats-in-the-american-diet/256155/
  24. https://pmc.ncbi.nlm.nih.gov/articles/PMC9794145/
  25. https://heartandsoil.co/blog/the-hidden-history-of-seed-oils/
  26. https://kauboiranch.com/blogs/cattle-chronicles/the-history-of-beef-tallow-from-ancient-cooking-to-modern-revival
  27. https://www.ketobrick.com/blogs/articles/6-tallow-benefits-why-this-ancient-fat-is-making-a-comeback
  28. https://www.npr.org/2025/06/02/nx-s1-5398375/beef-tallow-balm-natural-skincare-tiktok
  29. https://www.healthline.com/health-news/beef-tallow-moisturizer-tiktok-trend
  30. https://cosmeticsbusiness.com/beef-tallow-inside-GenZ-skin-care-obsession
  31. https://www.ensemblemagazine.co.nz/articles/what-is-beef-tallow-skincare
  32. https://bonemadeskin.com/blogs/bonemade-blog/the-environmental-impact-why-sustainable-beef-tallow-moisturizer-matters
  33. https://www.news.market.us/beef-tallow-market-news/
  34. https://www.inforum.com/business/langland-cattle-companys-focus-on-sustainability-leads-to-beef-tallow-skin-care-line
  35. http://assets.nationalrenderers.org/essential_rendering_book.pdf
  36. https://threelittlegoats.com/dry-rendering-vs-wet-rendering-tallow-key-differences-pros-and-cons/
  37. http://assets.nationalrenderers.org/pocket_information_manual.pdf
  38. https://foragerchef.com/how-to-make-beef-tallow/
  39. https://www.fatco.com/blogs/blog/not-all-beef-tallow-is-created-equal
  40. https://www.acabonacfarms.com/blogs/in-the-kitchen/what-is-suet-and-tallow
  41. https://draxe.com/nutrition/tallow/
  42. https://www.westonaprice.org/health-topics/know-your-fats/fatty-acid-analysis-of-grass-fed-and-grain-fed-beef-tallow/
  43. https://pmc.ncbi.nlm.nih.gov/articles/PMC8728510/
  44. https://www.cookingwithtallow.com/blog/the-difference-between-organic-grass-fed-beef-tallow-and-regular-beef-tallow
  45. https://parkercountybeefcompany.com/blogs/news/is-beef-tallow-sustainable-and-ethical
  46. https://www.federalregister.gov/documents/2004/07/14/04-15881/use-of-materials-derived-from-cattle-in-human-food-and-cosmetics
  47. https://www.fda.gov/food/hfp-constituent-updates/fda-announces-final-rule-bovine-spongiform-encephalopathy
  48. https://www.fsa.usda.gov/Internet/FSA_File/bot2.pdf
  49. https://www.amazon.com/Beef-Tallow-safety-sealed-microwave-resealable/dp/B09P4CPZD6
  50. https://www.researchgate.net/figure/Fatty-acid-composition-of-the-corn-oil-and-beef-tallow_tbl2_40694085
  51. https://health.clevelandclinic.org/beef-tallow-for-cooking
  52. https://www.chemicalbook.com/ChemicalProductProperty_US_CB6740340.aspx
  53. https://japsonline.com/admin/php/uploads/3447_pdf.pdf
  54. https://iaeme.com/MasterAdmin/Journal_uploads/IJMET/VOLUME_10_ISSUE_11/IJMET_10_11_022.pdf
  55. https://www.wildfoods.co/blogs/content/smoking-point-of-tallow
  56. https://austincountynewsonline.com/beef-tallow-vs-seed-oils/
  57. https://insha.life/blogs/news/how-long-does-beef-tallow-last-your-complete-storage-guide
  58. https://cameochemicals.noaa.gov/chris/TLO.pdf
  59. https://www.grandviewbeef.com/pages/recipes/suet-vs-regular-beef-fat
  60. https://lewis-clark.org/tools-and-techniques/cooking/making-pemmican/
  61. https://blog.thermoworks.com/confit-of-beef-brisket-a-new-years-eve-treat/
  62. https://survivalsherpa.wordpress.com/2013/08/20/rendering-tallow-for-cooking-and-12-other-uses/
  63. https://www.performancefoodservice.com/get-inspired/hello-tallow
  64. https://www.thetallowcompany.co.za/blogs/news/how-to-know-when-tallow-has-reached-its-cycle-in-frying
  65. https://www.wildfoods.co/blogs/content/beef-tallow-frying-benefits
  66. https://wilsonfarmmeats.com/beef-tallow-uses-benefits-cooking/
  67. https://www.bluecart.com/blog/how-long-does-beef-tallow-last
  68. https://parkercountybeefcompany.com/blogs/news/how-long-does-beef-tallow-last
  69. https://www.kingtallow.com/blog/does-beef-tallow-go-bad-how-to-tell-if-it-s-spoiled/
  70. https://www.nutritionvalue.org/Fat%252C_beef_tallow_nutritional_value.html
  71. https://androidembeddedregional.fatsecret.com/calories-nutrition/usda/beef-tallow-%28fat%29?portionid=56916&portionamount=100.000
  72. https://www.uhhospitals.org/health-information/health-and-wellness-library/article/nutritionfacts-v1/fat-beef-tallow-1-cup
  73. https://www.nutritionix.com/food/beef-tallow
  74. https://tools.myfooddata.com/nutrition-facts/171400/wt1
  75. https://buffalogalgrassfed.com/our-blog?p=vitamins-in-beef-tallow-revealed
  76. https://www.doctorkiltz.com/tallow/
  77. https://www.aocs.org/resource/big-fat-controversy-changing-opinions-about-saturated-fats/
  78. https://pmc.ncbi.nlm.nih.gov/articles/PMC2824152/
  79. https://www.jacc.org/doi/10.1016/j.jacc.2020.05.077
  80. https://pmc.ncbi.nlm.nih.gov/articles/PMC2943062/
  81. https://www.ahajournals.org/doi/10.1161/cir.0000000000000510
  82. https://pmc.ncbi.nlm.nih.gov/articles/PMC9655691/
  83. https://www.researchgate.net/figure/Content-of-hexane-residue-in-different-brands-of-vegetable-oil_tbl1_331415433
  84. https://www.andersonintl.com/understanding-hexane-extraction-of-vegetable-oils/
  85. https://www.sciencedirect.com/science/article/abs/pii/S0308814625007666
  86. https://www.davidpublisher.com/Public/uploads/Contribute/5680cc1f3f7a7.pdf
  87. https://www.researchgate.net/publication/332075889_Study_of_the_Stability_of_Beef_Tallow_at_High_Temperatures_and_Comparison_with_Other_Fatty_Materials
  88. https://exrx.net/Nutrition/FatComparison
  89. https://www.pbs.org/newshour/health/are-seed-oils-toxic-the-answer-is-complicated-according-to-research
  90. https://pmc.ncbi.nlm.nih.gov/articles/PMC3076650/
  91. https://publichealth.jhu.edu/2025/the-evidence-behind-seed-oils-health-effects
  92. https://www.npr.org/2025/07/07/nx-s1-5453769/nutrition-canola-rfk-seed-oils-soybean
  93. https://www.cookingwithtallow.com/blog/beef-tallow-vs-cooking-oils-why-smoke-point-matters
  94. https://www.mdpi.com/2072-6643/17/6/1047
  95. https://pubmed.ncbi.nlm.nih.gov/8039138/
  96. https://pubmed.ncbi.nlm.nih.gov/20143104/
  97. https://news.yale.edu/2019/02/05/taste-fat-may-have-made-us-human-says-study
  98. https://pmc.ncbi.nlm.nih.gov/articles/PMC10105836/
  99. https://www.ncbi.nlm.nih.gov/books/NBK53552/
  100. https://www.mdpi.com/2072-6643/14/15/3064
  101. https://www.mdpi.com/2227-9717/9/3/454
  102. https://www.sciencedirect.com/science/article/abs/pii/S0306261909000063
  103. https://afdc.energy.gov/files/u/publication/biodiesel_handling_use_guide.pdf
  104. https://www.researchgate.net/publication/305356010_Supercritical_transesterification_of_beef_tallow_for_biodiesel_production_in_a_batch_reactor
  105. https://dieselnet.com/tech/fuel_biodiesel_std.php
  106. https://extension.psu.edu/biodiesel-a-renewable-domestic-energy-resource/
  107. https://www.npr.org/sections/thesalt/2015/08/20/433193445/food-waste-and-beef-fat-will-be-making-airplanes-soar
  108. https://www.energy.gov/eere/articles/changing-way-we-fly-renewable-jet-fuels-made-waste-gases-reaching-new-heights-airline
  109. https://www.pigprogress.net/market-trends-analysis-the-industrymarkets/jbs-pork-lard-and-beef-tallow-to-fuel-airplanes/
  110. https://reporterbrasil.org.br/2022/10/europe-buys-green-fuel-from-brazil-but-ignores-deforestation-connection/
  111. https://farm-energy.extension.org/animal-fats-for-biodiesel-production/
  112. https://assets.nationalrenderers.org/Rendered_Fats_for_Biodiesel.pdf
  113. https://dieselnet.com/tech/fuel_biodiesel_emissions.php
  114. https://www.tandfonline.com/doi/full/10.1080/02786826.2012.696315
  115. https://bbs.homeshopmachinist.net/forum/general/20734-ot-or-not-tallow-as-lubricant-questions
  116. https://magazine.machinedalal.com/the-history-of-ink-in-printing-industry/
  117. https://www.thehealthyporcupine.com/blog/g8hb0s043p6eed22f5zuq6x8akmcnm/9/3/2022
  118. https://www.researchgate.net/publication/271892601_Ultrasound_assisted_cleaner_alternate_emulsification_method_for_oils_and_fats_Tallow_emulsion_-_Fatliquor_preparation_for_leather_application
  119. https://www.hermannoakleather.com/pages/hermann-oak-tanning-process
  120. https://www.acme-hardesty.com/product/hydrogenated-tallow-fatty-acid-htfa/
  121. https://www.researchgate.net/publication/318752555_Tribological_properties_of_beef_tallow_as_lubricating_grease
  122. https://www.researchgate.net/publication/361633701_Chemical_Modification_of_Beef_Tallow_for_Lubricant_Application
  123. https://buyofuel.com/blogs/animal-tallow-hidden-gem-industries/
  124. https://www.cosmeticsinfo.org/ingredient/tallow/
  125. https://ranchersrender.com/blogs/ranch-research-reports/rendering-tallow-for-skincare-complete-guide
  126. https://tuttofare.com.au/blogs/news/natural-skincare-myths-tallow
  127. https://tallowbalmshop.com/blogs/news/tallow-and-honey-balm-recipe
  128. https://www.certifiedcosmetics.com/blog/cosmetic-certification/harnessing-the-power-of-tallow-in-cosmetics-how-to-formulate-comply-and-get-certified-for-sale/
  129. https://eczemacompany.com/products/grass-fed-tallow-balm-paleo-skin-care
  130. https://nypost.com/shopping/best-beef-tallow-skincare-products-review/
  131. https://jintegrativederm.org/doi/10.64550/joid.yz1h1125
  132. https://www.everydayhealth.com/skin-sun-safety/is-homemade-sunscreen-safe-and-effective/
  133. https://mommypotamus.com/tallow-soap-recipe/
  134. https://www.soapmakingforum.com/threads/soap-ph-and-oil-combinations.28130/
  135. https://www.tallowmepretty.com/blogs/news/the-ultimate-guide-to-tallow-soap
  136. https://lovelygreens.com/simple-tallow-soap-recipe/
  137. https://www.researchgate.net/publication/380874055_Tallow_Rendered_Animal_Fat_and_Its_Biocompatibility_With_Skin_A_Scoping_Review
  138. https://pubmed.ncbi.nlm.nih.gov/38910727/
  139. https://www.verywellhealth.com/beef-tallow-on-skin-11681549
  140. https://www.healthline.com/health/beef-tallow-for-skin
  141. https://www.medicalnewstoday.com/articles/beef-tallow-for-skin
  142. https://www.allure.com/story/beef-tallow-skin-care
  143. https://fprf.org/wp-content/uploads/2022/07/Emissions-Life-Cycle-Analysis-for-Biodiesel-Derived-from-Rendered-Animal-Fats-David-Bruce-2010.pdf
  144. https://www.sciencedirect.com/science/article/abs/pii/S0959652617304985
  145. https://pubs.acs.org/doi/10.1021/acs.est.2c00289
  146. https://www.erasm.org/wp-content/uploads/2022/07/21-ERASM-Environmental-Fact-Sheet-Beef-Tallow.pdf
  147. https://link.springer.com/article/10.1007/s11367-018-1464-6
  148. https://www.sciencedirect.com/science/article/pii/S0048969723014122
  149. https://www.sciencedirect.com/science/article/pii/S0016236125004739
  150. https://pmc.ncbi.nlm.nih.gov/articles/PMC9228054/
  151. https://www.eionet.europa.eu/etcs/etc-cm/products/greenhouse-gas-intensities-of-transport-fuels-in-the-eu-in-2021/%40%40download/file/2023-03_3.pdf
  152. https://www.researchgate.net/publication/359219821_Energy_generation_and_exhaust_emissions_in_a_stationary_engine_using_soybean_and_beef_tallow_biodiesel_blends_with_diesel_and_additives
  153. https://theicct.org/wp-content/uploads/2021/12/indirect-emissions-waste-feedstocks-US-white-paper-v4.pdf
  154. https://theicct.org/wp-content/uploads/2021/06/Alternative-wastes-biofuels-oct2020.pdf
Add your contribution
Related Hubs
User Avatar
No comments yet.