Talg Chemische Eigenschaften,Einsatz,Produktion Methoden
Verwenden
Beef tallow is animal fat obtained by separation from connected tissue. It consists principally of oleic and palmitic acid. It is a source of fat and is used in cake mix. It is used mostly in shortening and cooking oils.
Allgemeine Beschreibung
Dark yellow oily liquid with a waxy odor. Insoluble in water and less dense than water. Hence floats on water. Freezing point 35-45°F. An animal fat containing principally glycerides of oleic and stearic acids. Exact composition depends on the species and the diet of the animal from which the fat is rendered.
Air & Water Reaktionen
Insoluble in water.
Reaktivität anzeigen
BEEF TALLOW reacts with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides.
Health Hazard
Hot liquid can burn eyes and skin.
Talg Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
