From a biological perspective, tallow would be described as an animal-derived fat with specific physical and chemical properties.
Tallow is a rendered form of fat, no primarily obtained from cattle or sheep, consisting predominantly of triglycerides (three fatty acid chains attached to a glycerol backbone).
Biologically, it’s characterized by a high proportion of saturated fatty acids, particularly stearic acid (C18:0) and palmitic acid (C16:0), which gives it a firm consistency at room temperature.
What is special about Tallow?
What distinguishes tallow from other animal fats is its high melting point (approximately 40-42°C) and solid state at room temperature. The predominant saturated fatty acid composition results from the digestive system of ruminant animals, where microorganisms in the rumen biohydrogenate unsaturated fatty acids from plant material into more saturated forms.
Histologically, tallow originates from adipose tissue, specifically the white adipose tissue that serves as the body’s primary energy storage. In living organisms, this adipose tissue consists of adipocytes (fat cells) organized into lobules with supporting connective tissue containing blood vessels and nerves.
These properties make it an extremely interesting material for formulators.