Please provide a quotation to the following requirement from the importer -
Product Name: Beef Tallow
Specifications:
Free Fatty Acids
(as Oleic) % 0.5 max
Peroxide Value units 2.5 max
Moisture & Impurities % 0..1 max
Organoleptic parameters
Taste Bland
Smell Odourless
Appearance Cream solid, Straw Yellow liquid
Low-grade product which will be used for paper lubrication in Edge protectors manufacturing process.
Buyer is interested to receive quotations for the following RFQ -
Product Name: Beef Or Sheep Tallow
Specifications:
1. The color is white or slightly yellow, and there is no mildew.
2. The smell has the unique smell of cattle and sheep (the butter smells of milk after rubbing the palm of the hand, and the mutton smells after rubbing the suet)
3. The state is that no foreign body can be seen. Two physical and chemical indicators 1 acid value = 4 per 100 ml, 2 peroxide value = 0.20 per 100 ml, 3 melting point = 42 = 48.
4. The other indicators include plasticizer content and malondialdehyde content. The requirements of different enterprises are different, and there is no fixed data. The production process depends on the quality of the raw materials. The raw fat should not leave the living body for more than four hours, and it should be processed in time. If it cannot be processed, it should be frozen and stored. Fresh raw fat (not frozen) should be crushed before processing, the more crushed the better, the higher the oil yield and the more fuel saving. Stir repeatedly in the container to avoid sticking to the pan. Heat it until the fine bubbles are turned up in the container, and the oil can be released. The oil that comes out will be deposited in the sedimentation pot. The specific time depends on the situation. The precipitation is a qualified product, and the remaining oil residue is pressed out by the oil press, and the precipitation can be done.
