TBS/AFDC 4(299 ) CD 3 
                                                                                                   REV TZS 55:2010  
  
 
 
         DRAFT TANZANIA STANDARD  
              
                                    Edible tallow  – Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                 TANZANIA BUREAU OF STANDARDS  
 
    ©TBS 2020 – All rights reserved  
 
                                                                                                                                     TBS/AFDC 4(299 ) CD 3 
                                                                                                   REV TZS 55:2010  
 0 Foreword  
 
Edible t allow is pri marily derived from rendered beef tissue but can contain other animal fat as well. It is 
hard fat obtained from bovine animals and used in foodstuffs .  
 
This Tanzania standard lays down specifications aiming at ensuring the safety and quality of edible tall ow 
produced or traded in the country for human consumption.  
 
In preparation of this Tanzania standard considerable help was derived from:  
CODEX STAN 211  -1999 (Amended 2 019) Codex standard for named animal fats  published by Codex 
Alimentarius Commission   
 
In reporting the results of a test or analysis made in accordance with this Tanzania Standard, if the final 
value observed or calculated is to be rounded off, it shall be done in accordance with TZS 4 .  
 
1 Scope  
 
This Tanzania Standard prescribes  the requirements, sampling and test ing methods for tallow   intended 
for human consumption.  
 
2 Normative Reference  
 
The following documents are referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. Fo r dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) applies ; 
 
CODEX STAN 192, General standards for food additives  
TZS 4, Rounding off numerical values  
TZS 54 , Animal and Vegetable fats and oils – Sampling  
TZS 76, Methods for determination of arsenic  
TZS 109, Food processing units – Code of hygiene — General  
TZS 268, General atomic absorption – Spectro – Photometric method for determination of lead in food 
stuffs  
TZS 288 -1, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 
1: Guidelines on modern gas chromatography of fatty acid methyl esters  
TZS 288 -2, Animal and vegetable fats and oils -- Gas chromatography of fatty  acid methyl esters -- Part 
2: Preparation of methyl esters of fatty acids  
TZS 288 -3, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 
3: Preparation of methyl esters using trimethylsulfonium hydroxide (TMSH)  
TZS 288-4, Animal and vegetable fats and oils -- Gas chromatography of fatty acid methyl esters -- Part 
4: Determination by capillary gas chromatography  
TZS 538, Packaging and labeling of foods  
TZS 1322, Oils and fats Sampling and test methods – Purity tests  
TZS 1324, Animal and vegetable fats and oils – Determination of peroxide value – Iodometric (visual) end 
point determination                                                                                                                                      TBS/AFDC 4(299 ) CD 3 
                                                                                                   REV TZS 55:2010  
 TZS 1325, Animal and vegetable fats and oils – Determination of saponification value  
TZS 1326,  Animal and vegetable fats and oil s – Determination of moisture and volatile matter  
TZS 1327, Animal and vegetable fats and oils – Determination of iodine value  
TZS 1328, Essential oils – Determination of relative density at 20 ° C – Reference method  
TZS 1329, Animal and vegetable fats a nd oils – Determination of refractive index  
TZS 1331, Animal and vegetable fats and oils – Determination of acid value and acidity  
TZS 1332, Animal and vegetable fats and oils – Determination of unsaponifiable matter -method using 
diethyl ether extraction  
TZS 1335, Animal and vegetable fats and oils – Determination of copper, iron and nickel content -graphite 
furnace atomic absorption  
TZS 1336, Animal and vegetable fats and oils – Determination of insoluble impurities content  
TZS 1369,  Animal and Vegetable  fats and oils – Determination of Butylhydroxyanisole (BHA) and 
Butylhydroxytoluene (BHT) – Gas liquid chromatographic method  
TZS 1370 , Animal and Vegetable fats and oils – Determination of tocopherol and tocotrienol content by 
High Performance Liquid Chro matography  
TZS 1775,  Animal and Vegetable fats and oils  Detection and identification of antioxidants - Thin-layer 
chromatographic method  
TBS/AFDC 04(586) CD1 ,Animal and vegetable fats and oils - Determination of titre  
 
3 Terms and definitions  
 
For the p urpose of this document, the following terms and definitions shall apply:  
 
3.1 Edible tallow (dripping)  
product obtained by rendering the clean, sound, fatty tissues (including trimming and cutting fats), 
attendant muscles and bones of bovine animals and/ or sheep ( Ovis aries ) in good health at the time of 
slaughter and fit for human consumption.  
 
4 Requirements  
 
4.1General requirements  
 
Edible tallow  shall;  
a) have off white to pale yellow colour, odour and taste characteristic of the designated product  
b) be free from adulterants, foreign matter , rancid odour and taste.  
4.2 Specific requirements  
Edible tallow  shall comply with  the requirements given in Table 1 when tested in accordance with 
the methods specified therein . 
                         
                            
 
 
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           Table  1-Specific  requirements for edible tallow  
S. No.  Parameter  
 Requirement  Test method  
i.  Relative density( at 40 o C /water at 20 o 
C) 0.894 -0.904  TZS 1328  
  
ii.  Refractive index,( ND 40 o C ) 1.448 - 1.460  TZS 1329  
 
iii.  Sapon ification value, mg KOH/g oil  190 - 202 TZS 1325  
 
iv.  Titre(o C ) 40-49 TBS/AFDC 
04(586) CD1  
v.  Iodine value  (Wij’s), g/100  40– 53 TZS 1327  
vi.  Unsaponifiable matter, g/kg, max.   12 
 TZS 1332  
vii.  Fatty acids composition,% of  total fatty 
acids  As in Annex A  TZS 2 88 
viii.  Acid value , mg KOH/g , max 2.5   TZS 1331  
ix.  Moisture and matter volatile at 105 o C, % 
m/m, max.  0.3 TZS 1326  
x.  Insoluble impurities, % m/m, max.  0.05 TZS 1336  
xi.  Peroxide value, mEq peroxide - oxygen/kg 
oil, max   10  
 TZS 1324  
4.3 Food additives  
4.3.1 Edible tallow  may contain fo od additives in accordance  with CODEX STAN 192 and  in subject to 
tables 2,3 and 4.  
4.3.1.2 Antioxidant  
              
 
 
 
 
 
 
 
                                                                                                                                     TBS/AFDC 4(299 ) CD 3 
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                          Table 2 – Requirements for antioxidant in edible tallow  
INS 
No. Antioxidan t Requirements  Test method  
304 Ascorbyl palmitate, mg/kg, max  
500 (singly or 
in 
combination)  TZS 1775  
305 Ascorbyl stearate , mg/kg, max  
307a  Tocopherol, d -alpha - ,  mg/kg, max  
300 (singly or 
in 
combination)  TZS 1370  307b  Tocopherol concentrate, mi xed , 
mg/kg, max  
307c  Tocopherol, dl -alpha , mg/kg, max  
310 Propyl gallate , mg/kg, max  100  TZS 1775  
319 Tertiary butyl hydroquinone (TBHQ) , 
mg/kg, max  120  
320 Butylated hydroxyanisole (BHA) , 
mg/kg, max  175  TZS 1369  
 
321 Butylated hydroxyto luene (BHT) 
,mg/kg,max  75  
Any combination of gallates, BHA, BHT, and/or 
TBHQ , mg/kg, max  200 within 
individual 
limits  TZS 1775  
322(i)  Lecithin  GMP  
 
4.3.1.3  Antioxidant synergists   
                      Table 3 —Requirements for antioxidant synergist s in edible tallow  
INS 
No. Antioxidant synergist  Requirements  Test method  
330 Citric acid  
GMP  TZS 1775  
 331(i)  Sodium dihydrogen citrate  
331(iii)  Trisodium citrate  
332(ii)  Tripotassium citrate  
333(iii)  Tricalcium citrate  
384 Isopropyl citra tes , mg/kg, 
max 100 (Singly or in 
combination)  
472c  Citric and fatty acid esters                                                                                                                                     TBS/AFDC 4(299 ) CD 3 
                                                                                                   REV TZS 55:2010  
 of glycerol , mg/kg, max  
 
 
4.3.1.4 Antifoaming agents (deep frying oil)  
Antifoaming agents specified in Table 4 may be used  
Table 4 — Antifoaming agents  
INS 
No. Antifoa ming agent  Requirements  Test method  
900a  Polydimethylsiloxane, mg/kg, 
max 10  TZS  1775  
 
 
5    Hygiene  
 
Edible tallow  shall be produced, processed, handled and stored in accordance to TZS 109.  
 
6 Contaminants  
 
6.1 Pesticide residues  
Edible tallow  shall comply with relevant maximum pesticide residue limits established by the Codex 
Alimentarius Commission.  
6.2 Soap content  
The soap content shall not exceed 0.005%  when tested according to TZS 1322  
 
6.3. Metals contaminants  
Edible tallow  shall comply with ma ximum limits established by Codex Alimentarius Commission as 
specified in Table 5.  
Table 5– Limits  of metal contaminants in edible tallow  
 
Characteristics  Limit ( Max),mg/kg   Test method  
Iron (Fe)  
 1.5 
 TZS 1335  
Copper (Cu)  
 0.1 
 TZS 1335  
Lead (Pb)  
 0.1 TZS 268  
Arsenic (As)  
 0.1 TZS 76  
 
7    Sampling and Test ing 
 
7.1 Sampling  
Sampling shall be carried out in accordance with TZS 54.  
 
7.2 Test ing                                                                                                                                      TBS/AFDC 4(299 ) CD 3 
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 7.2.1  Testing shall be in accordance with TZS 1322 and as provided in the respective tables and Anne xes 
of this Tanzania Standard.  
 
 
 
8 Packing, marking and labeling  
 
8.1 Packing  
Edible  tallow  shall be packaged in containers made from suitable food grade material  
 
8.2 Marking and labeling  
Edible tallow  containers shall be marked and labe lled in accordance  with TZS 538. In addition, each 
container shall be legibly and indelibly marked with the following information ; 
 
a) Name of the product shall be ‘Edible tallow ’  
b) Name, physical and postal address of the manufacturer and/or packer  
c) Date of manufacture and expir y date  
d) Language -Kiswahili  and/or English  
e) A complete list of ingredients in descending order of proportion  
f) Net content  
g) Batch number  
h) Manufacturers registered trade mark  
i) Country of origin  
j) The phrase “Place the products away from direct sunlight”.  
k) Nutritiona l Information(optional)  
l) Disposal of used package  
 
8.2.2 The containers may also be marked with the TBS Standards Mark of Quality.  
 
NOTE  - The TBS Mark of Quality shall be used by the packers only under license  from TBS. Particulars of conditions 
under whi ch the licenses are granted, may be obtained from TBS.  
 
 
 
 
 
 
 
 
 
 
                                                                                                                                     TBS/AFDC 4(299 ) CD 3 
                                                                                                   REV TZS 55:2010  
  
 
ANNEX A  
  (normative)  
fatty acids composition  
Carbon configuration  
 Fatty acid composition(%)  Test method  
C6:0    
< 0.5 in total   
TZS 288  C8:0  
C10:0  
C12:0  
C14:0  2-6 
C14:ISO  < 0.3 
C14:1  0.5-1.5 
C15:0  0.2-1.0 
C15:ISO   
< 1.5 in total  C15:ANTI ISO  
C16:0  20-30 
C16:1  1-5 
C16:ISO  < 0.5  
C16:2  <1.0  
C17:0  0.5-2.0 
C17:1  < 1.0  
C17:ISO  < 1.5 in total  
C17:ANTI ISO  
C18:0  15-30 
C18:1  30-45 
C18:2  1-6 
C18:3  < 1.5 
C20:0  < 0.5  
C20:1  < 0.5  
C20:2  < 0.1  
C20:4  < 0.5  
C22:0  < 0.1