Animal Fats for Industrial Use

Animal fats are derived from the fatty tissue of animals and are used in various industrial applications such as cosmetics, biofuels, pet food, and more. PEPITO specialises in the processing and refinement of category 3 animal fats.

Animal fats, including tallow, lard, fish oil, and poultry fat, are essential components in many industrial applications. Here's a detailed look at their processing, uses, and main parameters:

Types of Animal Fats

Tallow: Rendered from beef or mutton fat.
Lard: Derived from pig fat.
Fish Oil: Extracted from the tissues of oily fish.
Poultry fat: Sourced from the fat of chickens and other poultry.

Processing

Rendering: The primary method of processing animal fats, where the fat is melted and purified. Learn more about rendering.
Refinement: Further purification steps to remove impurities and ensure the fat meets industrial standards.

Uses

Cosmetics	Ingredients in soaps, lotions, and creams.
Biofuels	Converted into biodiesel as a renewable energy source.
Lubricants	Used in various mechanical and industrial processes.
Oleochemicals	Base materials for producing detergents, surfactants, and other chemicals.
Pet Food	Used as a high-energy ingredient in pet food formulations to provide essential fatty acids and improve palatability.

Main Parameters of Animal Fats

Free Fatty Acids (FFA)	Indicates the level of hydrolysis of triglycerides, affecting the fat's quality.
Moisture Content	High moisture can lead to spoilage and reduced shelf life.
Impurities	Includes non-fat solids which can affect the purity and quality of the fat.
Colour	Can vary based on the source and processing method, impacting the fat's suitability for different applications.
Odour	Should be neutral for most applications; strong odours can indicate spoilage or poor processing.
Melting Point	Varies among different types of animal fats and affects their use in various applications.
Iodine Value	Measures the degree of unsaturation in the fat, impacting its stability and shelf life.
Unsaponifiables	Components of the fat that do not form soap when reacted with alkali, affecting the fat's properties and applications.
Peroxide Value	Indicates the extent of oxidation in the fat, which can affect its quality and shelf life.

EU Regulations

The European Union has stringent regulations governing the processing and use of animal fats to ensure safety and quality. These regulations cover:

Source of Raw Materials: Only approved sources can be used.
Processing Standards: Specific temperatures and procedures must be followed to ensure the fat is safe for use.
End-Product Testing: Products must be tested for contaminants and purity before reaching the market.