Aboissa - Óleos vegetais

       Tallow is the term generally used to describe animal fat, but we can highlight within this category: tallow and greases. Basically the differences between the two is the melting point or title of fatty acids derived from animal fats trigriceredes. 40º C is the equilibrium point for fats, with titer above 40º C is the term used grease.

Fats live animals are usually white or colorless and are chemically composed of triglycerides. Ie, fatty acids and glycerin are combined with the amount of free fatty acids are extremely low or virtually non-existent. Therefore, a quality tallow. From the time of slaughter, naturally begins to decay, with the death of the action of enzymes and bacteria starts in two changes both in color as the content of Free Fatty Acids. Thus the control enzyme and bacteriological before slaughter is an essential factor for obtaining a quality tallow. Selection of raw materials for the slaughter and natural control of the trend of degradation is important for quality.

The next most important step in preserving the quality of tallow would be the use of the best and most modern processes for slaughter, separating the solid fat protein and water contained in the raw material. Also is of great importance to use good practices in the loading, storage and handling to minimize or eliminate the quality degradation before use of fat.

Therefore, the selection and quality control of raw materials, the use of modern methods of slaughter along with good storage and handiling process are the premises to produce and maintain product quality.

Looking for support in the growing market of the soap and food industry, specially in SouthAmerica, we are able to offer beef tallow of high quality to support all our clients needs. In addiction to that, our partners can develop colors and specifications for each buyer to solve problems referring the application of the product in each country.