INquiry about Edible Beef Tallow
China
RFQ Information
We are looking for regular manufacturer/supplier of Edible Beef Tallow required for soup, broth etc. Specifications of Edible Beef Tallow: Analytical : Moisture - 0.05% max Free Fatty Acid – 0.05% oleic mx Peroxide Value- 1.0mEq/Kg max AOM stability – 100hrs min Odor and flavour – Beefy flavour, free from rancid odors Color (Lovibond) – 10.0 yellow/1.0 red Melting Point (Wiley) – 106-110 degree F Smoke Point – 450 degree F Microbiological property : Aerobic Plate count - Negative E. Coli - Negative Salmonella - Negative Staph. Aureus (coag ) - Negative Mold
| Product Name | Quantity | Target Price | Payment Terms |
|---|---|---|---|
| INquiry about Edible Beef Tallow | Not specified | -- | -- |
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