| Identification | Back Directory | [Name]
BEEF TALLOW | [CAS]
61789-97-7 | [Synonyms]
Talg
Suet
TALLOW
ET 8715
Hard fats
Tallowoil
Suet, beef
BEEF TALLOW
Beaf tallow
Fats, tallow
Tallow, beef
EDIBLETALLOW
BORNEOTALLOW
Grease, tallow
Beef fats, tallow
Fats, beef, tallow
BEEF TALLOW USP/EP/BP
HYDROGENATEDBEEFTALLOW
Fats and Glyceridic oils, tallow | [EINECS(EC#)]
263-099-1 | [MDL Number]
MFCD00211664 |
| Chemical Properties | Back Directory | [Melting point ]
38～48℃ | [density ]
0.86 g/cm3 | [Cosmetics Ingredients Functions]
SKIN CONDITIONING - EMOLLIENT
SKIN CONDITIONING | [Uses]
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. | [EPA Substance Registry System]
Tallow (61789-97-7) |
| Hazard Information | Back Directory | [General Description]
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 Reactions]
Insoluble in water. | [Reactivity Profile]
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. | [Chemical Properties]
At 21-27°C, it is a white to nearly white, hard, solid fat with a distinct, peculiar odor. It is far more stable than lard and unhydrogenated vegetable oils. After alkali refining, bleaching, and deodorization, it becomes a pale yellow to colorless liquid at 54°C, free of foreign matter. However, after heating and melting alone, it can be clear to turbid and may contain foreign matter. | [Definition]
BEEF TALLOW is an animal fat. Contains primarily glycerides of C16-18 fatty acids. |
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