| ≥1 piece |
Beef Tallow
Moisture 0.50%
Total Fatty Acids 90.00%
Free Fatty Acids 4.00%
Impurities (I)0.15%
Unsaponifiables (U)0.50%
Total MIU 1.00%
Iodine Value 57.00 Maximum
Beef tallow is Obtained by rendering beef fat, the resultant product then bleached Being, and neutralised Deodorised (beef tallow refined). On the other hand, the product of fat that is simply rendered is known as "edible beef tallow".