Tallow

15.03 - Lard stearin, lard oil, oleostearin, oleo-oil and tallow oil, not emulsified or mixed or otherwise prepared. This heading covers products obtained by pressing lard (i.e., lard stearin and lard oil) or by ressing tallow (i.e., oleo-oil, tallow oil and oleostearin). In these processes the lard or tallow is geld in heated tanks for three to four days during which time crystals of lard stearin or oleostearin are formed. The resulting grainy mass is then pressed to separate the oils from the stearins. This pressing differs from the pressin in dry rendering which is conducted at higher temperature to remove the residual fat from &e other animal materials such as protein and connective tissue, etc. The products of this heading may also be obtained by other methods of fractionation. Lard stearin is the solid white fat left after lard or other rendered pig fat has been pressed. The heading covers both the edible and inedible forms. Edible lard stearin is sometimes mixed with soft lard to give it a firmer consistency (heading 15.17). Inedible lard stearin is used as a lubricant or as a source of glycerol, olein or stearin. Lard oil is a product obtained by the coId pressing of lard or other rendered pig fat. It is a yellowish liqwd with a faintly greasy odour and pleasant taste, used in certam industrial processes (wool processing, soap manufacture, etc.) or as a lubricant or sometimes for food purposes. Oleo-oil (edible) is a white or yellowish solid fat of soft consistency with a faint smell of tallow and an agreeable flavour. It is crystalline but may become granular on rollin or smoothin is composed mainly of the glyceride of oleic acid (triolem). Oleo-oil is c iefly used or Itthe manufacture of edible products, such as margarine or imitation lard, and as a lubricant. f & Tallow oil (inedible oleo-oil) is a ellowish liquid, smells of tallow, and turns rancid very easily when exposed to air. It is used or soap-malung and is mixed with mineral oils for use as a lubricant. ? The harder part which remains after the extraction of the oleo-oil or tallow oil is -a mixture consisting mainly of the glycerides of stearic and almitic acids (tristearin and tnpalmitin). Known as oleostearin or tallow stearin (" pressed ta low "), it is generally in the form of hard, brittle cakes or tablets. It is white, odourless and tasteless. The heading excludes roducts which have been emulsified, mixed or otherwise prepared (heading l5.16,15.17 or 1918).