Text B. Animal fats and vegetable oils

The animal fats are important by-products of slaughtered livestock and the manufacture of meat products.

Heat treatment or rendering separates the fat from the fatty tissue on which it is found in the animal. Rendering methods include low-temperature dry rendering, high-temperature dry rendering, and steam rendering.

In the manufacture of lard a number of processes follow rendering. These include decolorization or bleaching, deodorization, chilling, plasticizing, and packaging.

Rendered beef or mutton fats are termed tallows or oleo stocks. Tallow is processed similar to lard.

Refined lard has great demand as a shortening. Both lard and oleo products are used in the manufacture of margarine.

Olive oil has an excellent natural flavour and is used as a salad or cooking oil without processing.

Corn oil, produced from corn germ, is a product of corn-milling industry.

Soybean oil is used mostly in shortening, margarine, and salad oil.

Cocoa butter is the fat pressed or extracted from cocoa beans. It is used in medicine and as coating fat for confections and other foods.

Coconut oil is used principally as a cooking oil, for confectionery fats and in margarine.

Cotton seed oil is processed for salad oil, shortening and for use in margarine.

Sunflower seeds oil is a high quality edible oil. It is used in cooking, salad dressing, margarine and soap, and as a drying oil in paints.