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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat.
The fat obtained can be used as low-cost raw material in making grease, animal feed, soap, candles, biodiesel, and as a feed-stock for the chemical industry. Tallow , derived from beef waste, is an important raw material in the steel rolling industry, providing lubrication when compressing steel sheets.
Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine.
From January 24, 2007, all Crisco shortening products were reformulated to contain less than one gram of trans fat per serving; the separately marketed trans fat-free version introduced in 2004 was consequently discontinued. [6] As of October 2022, Crisco consists of a blend of soybean oil, fully hydrogenated palm oil, and palm oil.
Bear's grease was made from the fat of the brown bear mixed with beef marrow and a perfume to disguise the smell. Before the start of the twentieth century, manufacturers were substituting pig, [4] veal, suet, lard and beef marrow fat for bear's fat as the demand exceeded the available supply of genuine bear's fat.
The use of tallow or lard to lubricate rifles was the spark that started the Indian Mutiny of 1857. To load the new Pattern 1853 Enfield Rifle , the sepoys had to bite the cartridge open. It was believed that the paper cartridges that were standard issue with the rifle were greased with lard (pork fat), which was regarded as unclean by Muslims ...
In the 19th century, bear fat was usually the main pomade ingredient. [5] In 1873 UK company Morgan's Pomade was established [6] selling Hair Darkening Pomade across the world. By the early 20th century, petroleum jelly, [7] beeswax, and lard were more commonly used. [8]
Fat Quality Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef ...