Animal Fats
BasicOverview
Animal fats in ultra-processed foods undergo rendering, bleaching, deodorization, and fractionation processes that transform them into standardized industrial ingredients. These processed fats differ from traditional cooking fats through removal of proteins, moisture, and natural flavor compounds.
149,837
Products contain this
8,515
Ingredient variations
Common forms
Butter, lard, tallow, and other animal-based fats
Function
Industrial animal fats provide specific melting profiles, crystallization properties, and oxidative stability required for consistent product texture in processed foods. Fractionation creates customized fat blends that maintain stability across varying storage temperatures.
Sources
Rendering processes use continuous systems at temperatures exceeding 120°C to separate fats from protein and bone materials, followed by centrifugation, filtration, and chemical refining. Industrial tallow and lard production involves antioxidant addition and standardization not present in traditional preparations.
Health Considerations
Industrial rendering may concentrate environmental contaminants and create oxidation products not present in traditional animal fat preparations. Processing removes fat-soluble vitamins and alters fatty acid profiles compared to naturally occurring animal fats.
Regulatory
USDA regulates rendered animal fats with specific standards for moisture, impurities, and free fatty acid content. Labeling must identify animal source, though processing methods and additives may not require disclosure.
Common Variations (50 total)
Products Containing Animal Fats
Showing 12 of 149,837 products, sorted by processing level