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tallow
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nature : commonly known as butter. White or yellow waxy solid. Boil over from cattle offal derived adipose tissue. The relative density of 0.937 to 0.953 (15/15 ° C). Freezing Point 27 ~ 38 ° C. The temperature 40 ° C ~ 50. Iodine 32 ~ 55. Saponification value of 190 ~ 202. Major is oleic acid, palmitic acid and stearic acid glyceride. Crude fat for soap, fatty acids, such as Grease. Fresh fat by refined for consumption. In China, cattle fat (butter) and grease (grease), sometimes also referred to as butter.


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Structure:
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More Detailed Data:
1) tallow
2) tallow amine
3) vegetable tallow;Chinese vegetable tallow
4) Acid chlorides, tallow;Tallow acid chlorides;Acid chlorides,tallow
5) Tallow, calcium salt;Tallow,calcium salt
6) Japan tallow;Japan wax
7) Japan wax;Japan tallow;sumach wax
8) Japan tallow;Japan wax
9) mutton tallow
10) mutton fat;mutton tallow
Notice Some description was translated by software and the data is only as a reference.
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