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tallow flakes

Tallow flakes are a fatty solid material used as a food-contact substance primarily with paper and paperboard applications.

General Material Description

Tallow flakes are solid, fatty materials derived from rendered animal fat, commonly beef tallow. These flakes present a characteristic fatty odor and flavor profile associated with tallow. The substance is typically pale to yellowish in appearance and is primarily composed of triglycerides. Tallow flakes serve as a functional additive in industrial applications, especially in food-contact materials. Synonyms include animal tallow flakes and simply tallow flakes. For detailed chemical information, reference can be made to the PubChem controlled vocabulary. These flakes are obtained by controlled rendering and solidification processes from animal fats, yielding a stable compound for formulation purposes.

Occurrence, Applicability & Potential Uses

Tallow flakes occur as processed animal fat, predominantly from cattle, rendered to a semi-solid form. They find application mainly in the food-contact surface of paper and paperboard materials, acting as release agents or lubricants. Regulatory frameworks such as FDA indirect additives stipulate approved use levels and conditions, facilitating industry compliance. Although tallow flakes possess a flavor profile, they are not recommended nor authorized for direct flavor or fragrance use. Their bio-derived origin underscores their use in traditional and modern industrial formulations where animal fat derivatives are needed. The FDA (US) regulation oversees their usage within defined limits in packaging components.

Physico-Chemical Properties Summary

Tallow flakes are characterized by their solid, waxy consistency at room temperature and a fatty sensory profile. Their physical state contributes to their utility as lubricants or surface-modifying agents in paperboard applications. Chemically, tallow flakes consist mainly of saturated and unsaturated fatty acid triglycerides, which impart hydrophobic properties and moderate melting behavior typically around 40–50 degrees Celsius. These properties influence the material's performance in food packaging, promoting grease resistance and surface barrier functions. The lack of water solubility and chemical inertness under typical conditions enhance their stability in formulations. The melting point and lipid composition are critical parameters affecting processing and application effectiveness.

FAQ

What are tallow flakes and where do they come from?
Tallow flakes are solid forms of animal fat, primarily sourced from rendered beef fat. The raw fat undergoes a controlled heating and cooling process to produce flakes that are semi-solid at room temperature. They are recognized for their fatty flavor and odor and consist mainly of triglycerides. These flakes are widely used as industrial additives in various applications, especially where fatty substances are required in solid form.
How are tallow flakes commonly used and applied?
Tallow flakes are mainly utilized in the food-contact surface of paper and paperboard materials, where they function as lubricants or release agents to improve processing and performance of packaging. They are not approved for use as direct flavoring or fragrance ingredients. Their solid, fatty nature makes them suitable for incorporation into materials that contact food without transferring flavors or causing contamination. Usage adheres to guidelines, such as those set by the FDA (US), ensuring compliance with safety standards.
What regulations govern the use of tallow flakes in food-contact materials?
The use of tallow flakes in food-contact applications is regulated under the FDA's indirect additives framework in the United States. This regulation defines permitted usage levels and stipulates that tallow flakes are intended strictly as food-contact substances, not for flavor or fragrance use. Safety evaluations have found no classified hazards under OSHA's Hazard Communication Standard. Manufacturers must comply with these regulations and monitor adherence to prevent misuse or overexposure in consumer products.

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Other Information

FDA Substances Added to Food (formerly EAFUS):View
FDA Indirect Additives used in Food Contact Substances:View

General Material Information

Trivial Name tallow flakes
FDA UNII Search
FDA Mainterm 977163-79-3 ; TALLOW FLAKES

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Fatty
tallow, fatty
General comment Tallow

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food-contact surface of paper and paperboard
Recommendation for tallow flakes usage levels up to:
not for fragrance use.
Recommendation for tallow flakes flavor usage levels up to:
not for flavor use.

Safety references

EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977163793