Search Results for: Fat dried
classified by the new york produce exchange as edible, is used for food. it is produced by using either low temperatures, say °c, in open pans, or higher temperatures in enclosed systems but, in any case, only best quality raw material will yield best quality tallow. the upper portion of the molten fat
, the premier jus (or 'first juice') yields a quality dripping. poorer quality tallows, those containing increasing proportions of free fatty acids , are used for industrial purposes. lard pig fat is recovered in a similar way; highest quality for lard, the remainder for industrial purposes. the properties...
https://www.cargohandbook.com/Fats_and_Oils