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  2. What Nutrition Experts Want You to Know About Beef Tallow Vs ...

    www.aol.com/nutrition-experts-want-know-beef...

    “The benefits are its high smoke point, rich in fat-soluble vitamins A, D, E, and K, which support the immune system and bone health, and Conjugated Linoleic Acid (CLA), which is beneficial to ...

  3. Tallow - Wikipedia

    en.wikipedia.org/wiki/Tallow

    Tallow made by rendering calf suet. Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, including its melting point.

  4. Animal fat - Wikipedia

    en.wikipedia.org/wiki/Animal_fat

    Fat is a poor conductor of heat; therefore, it allows the heat that the animal produces to remain in their body for a longer period of time. [5] [6] Fat is also used by animals for the storage of energy. The type of fat that is used for energy storage is known as adipose tissue. [7]

  5. Collagen - Wikipedia

    en.wikipedia.org/wiki/Collagen

    Collagen is also abundant in corneas, blood vessels, the gut, intervertebral discs, and the dentin in teeth. [3] In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes 1% to 2% of muscle tissue and accounts for 6% of the weight to skeletal muscle. [4] The fibroblast is the most common cell creating collagen in ...

  6. Artificial marbling - Wikipedia

    en.wikipedia.org/wiki/Artificial_marbling

    A variety of injectants may be used to create artificial marbling. The injectant may be pure fat (such as tallow) heated to a high temperature to melt it while sufficiently cool so as not to cook the meat when injected, fat suspended in an emulsifier, fat blended with vegetable oils, or fatty acids such as conjugated linoleic acid (CLA) in powder form.

  7. Polyethoxylated tallow amine - Wikipedia

    en.wikipedia.org/wiki/Polyethoxylated_tallow_amine

    Animal fat is hydrolysed to give a mixture of free fatty acids, typically oleic (37–43%), palmitic (24–32%), stearic (20–25%), myristic (3–6%), and linoleic (2–3%). These are then converted to fatty amines via the nitrile process before being ethoxylated with ethylene oxide; this makes them water-soluble and amphiphilic.

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