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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 .
This process, called saponification, breaks down the triglyceride (fat); frees the glycerol within; and, results in a sodium salt, sodium tallowate. It is usually combined with sodium cocoate, the sodium salt of coconut oil. Together, they are—with sodium palmate—major constituents of bar soap.
Beef tallow is another word for beef drippings or rendered fat. “It’s a type of animal-based cooking fat,” says Jessica Cording, M.S., R.D., author of The Little Book of Game-Changers: 50 ...
"Hot process" soap making also uses lye as the main ingredient. Lye is added to water, cooled for a few minutes and then added to oils and butters. The mixture is then cooked over a period of time (1–2 hours), typically in a slow cooker , and then placed into a mold.
[54] [55] The recipe called for passing water repeatedly through a mixture of alkali (Arabic: al-qily, where qily is ash from saltwort plants, which are rich in sodium; hence alkali was impure sodium carbonate) [56] and quicklime (calcium oxide, CaO), whereby a solution of sodium hydroxide was obtained. European soap makers also followed this ...
A handmade soap bar Two equivalent images of the chemical structure of sodium stearate, a typical ingredient found in bar soaps Emulsifying action of soap on oil. Soap is a salt of a fatty acid (sometimes other carboxylic acids) used for cleaning and lubricating products as well as other applications. [1]
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Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys. Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F).
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