tallow

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tallow,

solid fat extracted from the tissues and fatty deposits of animals, especially from suet (the fat of cattle and sheep). Pure tallow is white, odorless and tasteless; it consists chiefly of triglyceridestriglyceride,
ester formed from glycerol and one to three fatty acids. Fats and oils are triglycerides. In a simple triglyceride such as palmitin or stearin, all three fatty-acid groups are identical.
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 of stearic, palmitic, and oleic acids. It is usually obtained commercially by heating suet under pressure in closed vessels. Tallow is used to make soap and candles. It was formerly in common use as a lubricant.

tallow

[′ta·lō]
(materials)
Animal fat with carbon chains containing 16-18 carbons, derived from cattle, sheep, and horses; used for soaps, leather dressings, candles, food, and greases, and as a chemical intermediate.

tallow

a fatty substance consisting of a mixture of glycerides, including stearic, palmitic, and oleic acids and extracted chiefly from the suet of sheep and cattle: used for making soap, candles, food, etc.
References in periodicals archive ?
They are still kind of tallowy, but as long as you eat them while they are hot, they aren't bad.
The secret of raising delectable beef on grass--avoiding the expense and tallowy taste of commercially fed beef--is to maintain lush pasture through the growing season.
2) Designating various plants which yield flammable waxes, have a tallowy taste, form a fattening feed, or yield greasy substances resembling tallow; e.