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Tallow oil is a type of animal fat obtained from cows or sheep and is mostly composed of triglycerides. Many people refer to it as an “old fashioned fat”.
In the distant past, due to the high smoke point of this oil, it was used as one of the main fats in cooking and frying. However, when some research showed that saturated fat could increase the risk of cardiovascular disease, tallow oil gradually gave way to refined vegetable oils, such as canola oil.
Tall oil is known as a saturated animal fat in Iran. This oil is generally obtained from the fat of cows, but it can be extracted from the fat of any animal except pigs. In Iran, tallow oil is usually prepared from the internal fat of cows and sheep.
Based on available information, beef tallow oil contains 50% saturated fat, 42% monounsaturated fat and 4% polyunsaturated fat.
This oil is extracted from the white, hard fat that surrounds the animal’s internal organs, such as the heart, liver, and especially the loin and kidneys, and can be stored in the refrigerator in a sealed container for months without spoiling. Because of its high smoke point and mild flavor, tallow oil is a good choice for high-temperature cooking, such as frying.
Fatty acids in tallow are a combination of saturated (such as myristic, palmitic and stearic) and unsaturated (such as palmitoleic, oleic and linoleic) fatty acids.
These types of acids can be produced by maintaining the ratio of fatty acids in tallow, or through partial hydrogenation before distillation, which helps to increase the stability of the product. If complete hydrogenation takes place before distillation, animal stearic acid is obtained.
In fact, tallow fatty acids appear as yellowish-white solids at room temperature, and their color changes depending on the type of process. The freezing point of these acids without hydrogenation is around 42°C, in the case of partial hydrogenation, it reaches 45-55°C, and with complete (steric) hydrogenation, it increases to the range of 57-60°C.
Fatty acids in tallow include a combination of saturated fatty acids such as myristic, palmitic and stearic and unsaturated fatty acids such as palmitoleic, oleic and linoleic.
This type of fatty acids can be produced by maintaining the same composition as the fatty acids found in tallow. In some cases, before the distillation process, tallow undergoes partial hydrogenation, which helps to increase the stability of the product. If tallow undergoes complete hydrogenation before distillation, animal stearic acid is produced.
In general, tallow fatty acids are solid at room temperature and have a yellowish-white color, which depends on the production process. The freezing point of tallow also varies depending on the processing method: in the non-hydrogenated state, it is around 42 °C, while with partial hydrogenation it varies between 45 and 55 °C and with complete (stearic) hydrogenation between 57 and 60 °C. .
Tallow fatty acids can be produced by performing partial hydrogenation before distillation, which increases the stability of the product. In complete hydrogenation before distillation, animal stearic acid is obtained.
Fatty acids of tallow with the molecular formula C₃₆H₇₀CaO₄ are solid and white to yellow in color. These acids melt at 179°C and boil at 359.4°C.
Talo fatty acid is seen as a solid and yellowish-white color at room temperature. Of course, its final color depends on the type of production process. The freezing point of tallow fatty acid is different depending on the degree of hydrogenation:
– 42°C for products without hydrogen
– 45 to 55 °C in case of partial hydrogenation
– 57 to 60 degrees Celsius in the complete hydrogenation process
These changes in freezing point depend on the degree of hydrogenation and the product manufacturing process.
These fatty acids are used in various industries such as the production of industrial cleaners, soap making, ore flotation, casting, rubber industries, oilfield chemicals and textiles. In the following, we will mention some of these applications.
Tallow, as an animal fat, plays an essential role in soap making and constitutes about 75% of the fats used in the soap making industry. Tallow is a mixture of glycerin and is obtained from solid fats that have been steam-refined.
Since these fatty acids are obtained from animal fat and are compatible with human skin, they are widely used in the production of cosmetic products and soaps.
Refined tallow oil is produced from animal fats such as cows and sheep and is mainly sold in the soap making, cosmetic and health industries. These products are offered in bulk in the market.
Tallow is obtained from the fat around the loin and kidneys of cows, which have no special nutritional value. To extract tallow, fats are first crushed and then melted with gentle heat. The liquid fat is carefully strained to separate the solids and finally turns into a solid after cooling. This process leads to the creation of tallow oil. Tallow is rich in vitamins and nutrients that help it to be stable, which is why tallow is a better option for soap making than palm oil.
Palm oil is extracted from the fruit of oil palm trees, with the scientific name Elaeis guineensis. Most of the world’s palm oil production comes from South Asia, although the plant was originally native to Africa. Palm oil is obtained by pressing oil palm fruits and after extraction, it is used as a raw material in the production of soap and many household products. The main reason for its widespread use in household products is its low cost and ease of processing. But its commercial production has raised environmental concerns.
Tallow is a product obtained from animal fat waste. After harvesting the used meat, the fat and other inedible parts of the animal remain and are used as raw material for the production of tallow.
Palm oil and tallow are used as the main ingredients in soap production. Fats and hard oils in these two substances help the soap maintain its firm structure even when wet. The main difference between these two oils is that one is obtained from a plant source and the other from an animal source. The extraction method, nutrients, cost, stability and texture of each one are also different from each other. It may be impossible to be fully aware of all the ingredients in the products we use, but when it comes to soap, we can make an informed choice.
Soaps made with palm oil have a long shelf life and are rich in vitamins A and E and humectants that help the skin regenerate its natural oils. However, the benefits of animal talo are even more. Talo contains vitamins A, D, E, K and B12 that help nourish and improve the appearance of the skin. Also, the structure of talo fat is closer to that of human skin, and the vitamins in it are easily absorbed, thereby retaining moisture and nutrients without clogging the pores of the skin.
When we started making soap, considering our skin problems and health concerns, we decided to go for natural options that would both help our bodies and not harm them. Talo seemed to be the best choice because of its richness in nutrients that naturally heal and nourish the skin. By using tallow, we were able to produce soaps that, in addition to being beneficial for the skin, do not cause environmental problems and damages caused by palm oil production. Why shouldn’t we use a soap that both helps our health and is good for the skin?
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Petro Imen Sharif Engineering Company was founded in 2010 by a group of engineers and specialists graduated from top universities in Iran, who believe in the motto “Desire creates” and with a focus on advancing scientific movements in the field of environmental protection.
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