Products >Animal fats

Animal fats

We market processed fats as well as pure fats. Please contact us for more information. 
archive huiles bulles
  • Multi-species
  • Pork fat
  • Poultry fat
  • Beef fat
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Multi-species

Category 3
p1030434
composition variable

Variable composition

Texturising effect

Texturising effect

acidité

High acidity

Applications
alimentation animale

Animal feed

Oleochimie

Oleochemicals

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Energy

These fats are extracted from non-food waste collected in a specific way and processed in isolated workshops. They are used for poultry feed, in oleochemistry or in the manufacture of Biodiesel.

The oleic acidity of these fats is often high.

Properties

  • High melting point
  • Tropical oil : texturing effet
  • Rich in unsaturated fatty acids
  • Smooth

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Pork fat

Food | Category 3
p1030434
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High melting point (32-38°C)

Texturising effect

Texturising effect

Smooth

Smoothness (unsaturated fats: more fluid)

Applications
Human food

Human food

alimentation animale

Animal feed

Petfood

Petfood

Oleochimie

Oleochemicals

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Energy

Pork fat is commonly referred to as lard in human nutrition. It is the fat obtained from the fatty tissue of the pig. There are different types of fat tissue that are processed differently depending on their use. For example, rind is used to make gelatine.

Generally speaking, pork fat is more unsaturated and therefore more fluid than other animal fats.

The composition of pork fat fluctuates depending on the diet of the pig. Like all animal fats, the composition can differ.

Properties

  • High melting point
  • Tropical oil : texturing effet
  • Rich in unsaturated fatty acids
  • Smooth

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Poultry fat

Food | Category 3
p1030434
Good nutritional <br>value

Good nutritional
value

composition variable

Variable composition

Acide gras

Source of unsaturated fatty acids

Applications
Human food

Human food

Petfood

Petfood

alimentation animale

Animal feed

Oleochimie

Oleochemicals

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Energy

Poultry fat includes chicken, duck, goose and turkey fat. Most often, these fats are processed as a mixture. However, it is possible to find them pure.

The composition of these fats is strongly influenced by the animal's diet.

 

Properties

  • Good nutritional value: up to 20% polyunsaturated fatty acids
  • Variation in composition important
  • Few oxidation products

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Beef fat

Food | Category 3
p1030434
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Heat resistant

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Most common
animal fat

pâteux suiffeux

Sweaty" effect:
pasty

Applications
Human food

Human food

alimentation animale

Animal feed

Petfood

Petfood

Oleochimie

Oleochemicals

Soap making

Soap making

Beef fat, commonly known as tallow in the human diet, comes mainly from the adipose tissue of cattle. Its composition depends mainly on the location of its tissues (subcutaneous fats are more unsaturated than internal fats). It also depends on the living conditions of the animal in question (age, sex, breed, feed etc).

The solid content at 40°C is not zero. This is sufficient for the beef fat to leave a pasty impression on the tongue.

There is also bone fat which, as the name suggests, comes from the marrow in the bones. This fat comes mainly from cattle bones and is used for the production of gelatine. Poultry carcasses are processed separately from these bone fats.

Properties

  • Good deep-frying properties: low linolenic and linoleic content
  • Heat resistant: saturation and melting curve

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