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

Enhanced TDS

Knowde-enriched technical product data sheet

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


	Value	Units	Test Method / Conditions
Anisidine Value	max. 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
FFA	max. 0.5	%	-
Flash Point	270.0	°C	EN ISO 2719
Free Fatty Acids	max. 0.6	%	AOCS Ca 5a-40 (m)
Insoluble Impurities	max. 0.01	%	AOCS Ca 3a-46 (m)
Iodine Value	53.0	-	IUPAC 2-205
Melting Point	38.0	°C	AOCS Cc 3-25 (m)
Moisture	max. 0.2	%	AOCS Ca 2e-84 (m)
Peroxide Value	max. 2.0	meq/kg	AOCS Cd 8b-90 (m)
PV	max. 2	meq/kg	-
Smoke Point	210.0	°C	DGF C-IV 9
Solid Phase (20°C)	max. 25	%	ISO 8292
Solid Phase (30°C)	max. 12	%	ISO 8292
Titre	41.0	°C	AOCS Cc 12-59 (m)

Fatty Acid Composition


	Value	Units	Test 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
Other	7.0	%	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


	Value	Units	Test Method / Conditions
Salmonella (in 25g)	Absent	-	VIDAS SLM-48h

Nutritional Information


	Value	Units	Test Method / Conditions
Cholesterol	0.2	g/100g	AAK, GC
Energy	3700.0	KJ/100g	-
Fat	100.0	g/100g	-
Monounsaturated Fat	49.0	g/100g	-
Polyunsaturated Fat	5 g	g/100g	-
Saturated Fat	46.0	g/100g	-
Trans Fatty Acids (Natural Occurrence)	3 - 5	g/100g	IUPAC 2.304