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BHJ Ingredients Bone Tallow

BHJ Ingredients Bone Tallow is produced from beef bones of food grade. Deriving mostly from the bone marrow, this fat is highly appreciated for its taste, suitable in many different food applications as canned soup, fonds or boullions. The attractive price level also makes it suitable for use within the oleochemical industry. In dry pet food it can make the difference to gain the desired palatability.

Ingredient Name: Beef Bones

Features: Improve Feed Palatability , Improves Body Weight Gain

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Identification & Functionality

Ingredient Name

Beef Bones

Ingredient Origin

Animal Origin

Country of Origin
Sweden
Technologies

Animal Feed & Nutrition,

Food Ingredients

Product Families

Animal Feed & Nutrition — Formulated Feeds, Whole Foods and Extracts

Whole Foods & Extracts

Food Ingredients — Whole Foods, Extracts & Premixes

Meat Products & Extracts

Features & Benefits

Animal Feed & Nutrition Features

Improve Feed Palatability ,

Improves Body Weight Gain

Applications & Uses

Markets

Agriculture & Feed,

Food & Nutrition

Applications

Agriculture & Feed — Animal Health & Nutrition

Pets

Food & Nutrition — Food

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Bouillon,

Soups

Properties

Appearance
Like melted butter
Odor
Neutral with elements of acid, stable and pine
Taste
Smooth, round with a slightly nutlike flavour
Typical Properties
ValueUnitsTest Method / Conditions
Anisidine Valuemax. 1.5%AOCS Cd 18-90 (m)
Color (Blue)0.0-AOCS Cc 13J-97
Color (Bright)0.0-AOCS Cc 13J-97
Color (Red)7.0-AOCS Cc 13J-97
Color (Total)141.0-AOCS Cc 13J-97
Color (Yellow)70.0-AOCS Cc 13J-97
FFAmax. 0.5%-
Flash Point270.0°CEN ISO 2719
Free Fatty Acidsmax. 0.6%AOCS Ca 5a-40 (m)
Insoluble Impuritiesmax. 0.01%AOCS Ca 3a-46 (m)
Iodine Value53.0-IUPAC 2-205
Melting Point38.0°CAOCS Cc 3-25 (m)
Moisturemax. 0.2%AOCS Ca 2e-84 (m)
Peroxide Valuemax. 2.0meq/kgAOCS Cd 8b-90 (m)
PVmax. 2meq/kg-
Smoke Point210.0°CDGF C-IV 9
Solid Phase (20°C)max. 25%ISO 8292
Solid Phase (30°C)max. 12%ISO 8292
Titre41.0°CAOCS Cc 12-59 (m)
Fatty Acid Composition
ValueUnitsTest Method / Conditions
Linoleic Acid (C18:2)4.0%IUPAC 2.304
Myristic Acid (C14)2.0%IUPAC 2.304
Oleic Acid (C18:1)44.0%IUPAC 2.304
Other7.0%IUPAC 2.304
Palmitic Acid (C16)23.0%IUPAC 2.304
Palmitoleic Acid (C16:1)3.0%IUPAC 2.304
Stearic Acid (C18)17.0%IUPAC 2.304
Microbiological Values
ValueUnitsTest Method / Conditions
Salmonella (in 25g)Absent-VIDAS SLM-48h
Nutritional Information
ValueUnitsTest Method / Conditions
Cholesterol0.2g/100gAAK, GC
Energy3700.0KJ/100g-
Fat100.0g/100g-
Monounsaturated Fat49.0g/100g-
Polyunsaturated Fat5 gg/100g-
Saturated Fat46.0g/100g-
Trans Fatty Acids (Natural Occurrence)3 - 5g/100gIUPAC 2.304