Fractionation of Iranian Beef Tallow - Chemical and Physical Evaluations of the Fractions

Large quantities of beef and mutton tallow are available in Iran every year. If these products are processed and formulated properly and scientifically, the need to import oils and fats in a substantial quantities might be reduced. The aim of this study is to fractionate beef tallow into different fractions and carry out physical and chemical tests on each isolated fraction. Beef fat was obtained from butchery shop in Tehran. The fat or tallow was obtained by dry rendering using a rotary evaporator. Fractionation took placed at 40C for 22 hours. Physical and chemical tests concerning melting point, colour, free fatty acid concentration, refractive index, peroxide value, iodine value, induction period measurement and fatty acid composition were carried out on the original and fractionated samples. The results indicated yields of 94% and 98% for extraction and fractionation respectively. The statistical analysis of the samples indicated significant differences between the results obtained. The results also showed that the liquid fraction might be employed as salad or frying oil and the hard fraction might be used as a fraction in margarine or shortening fats.