Product:
CMO Raw Material (beef tallow extract)

Physical Description:

Color: Off-white to Tan
Odor: Faint fatty-acid smell

Texture: Waxy Solid

Melting Point: 50° C (Range 40 – 60° C)

Identification: Mixed ester, alcohol, tallow-acid wax.

Differential Thermal Analysis (DTA):
Minimum between 50-60șC with therogram structure depending on scan rate and packing sample tube.
(See attached Graphs & Summary)

Infrared Spectrum:
Neat on NaCl plates. (See attached Graphs & Summary)

Note: The CMO “Product Standard” is determined by Minitherm Differential Test Analysis unit vs alumina reference material Nujol mull on NaCL plate. The tests are preformed using a “Buck Scientific”, Model 500, Infra-red Spectrometer.
For more details see-“Functional Component” test information, DTA Test Method.

Microbial Testing:
Total Plate Count:<25cfu per gram.
E. Coli: Negative.
Salmonella:Negative.

Functional Component Minimum Fatty Acid Profile, percent relative:
Tetradecanoic (Myristic) >20.0%
Tetradecanoic (Myristoleic) >4.20%
Hexadecenoic (Palmitoleic) >1.25%
Octadecenoic (Oleic) >1.50%
Octtadecadienoic (Linoleic) >0.01%

Note: The standards for our beef tallow fatty acid extract are monitored by GCFID testing. For more details see-“Functional Component” test information, Gas Chromatographic Test Methodology. This product is very new. We have improved our extraction process so that today’s CMO far exceeds our original standard.

Color: Off-white to Tan
Odor: Faint fatty-acid smell
Texture: Waxy Solid

Melting Point: 50° C (Range 40 – 60° C)

Identification: Mixed ester, alcohol, tallow-acid wax.

Differential Thermal Analysis (DTA): Minimum between 50-60șC with therogram structure depending on scan rate and packing sample tube. (See attached Graphs & Summary)

Infrared Spectrum: Neat on NaCl plates. (See attached Graphs & Summary)