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Argus sells bulk and drummed recycled cooking oil, also known as yellow grease, made up to various specifications for the local market as well as for export.
Our recycled oil products are tested by our own internal on-site laboratory technicians. Argus can also provide independent laboratory certificates endorsing product quality and confirming customer specifications if required.
This is your assurance that you are purchasing product which has been processed at the highest standards and is the best quality. Various grades of tallow (yellow grease), can be blended and customised to suit customer individual purchasing requirements. 
We can supply Yellow Grease to the Free Fatty Acid levels listed below: FFA 5% max FFA 5>10% max FFA 10>15% max
The American Fats and Oils Association specifications for yellow grease are used as a minimum standard for Yellow Grease products. However we can supply special bulk orders to your requirements. American Fats and Oils Association specifications for tallow and grease Grades Specifications | Title | Titre Min C | FFA Max | FAC Max | R&B Max | MIU Max |
|---|
| Edible Talow | 41.0
| 0,75
| 3
| none
| b
| Lard(edible)
| 38.0
| 0.50
| c
| none
| b
| Top white tallow
| 41.0
| 2
| 4
| 0.5
| 1
| All beef packer tallow
| 42.0
| 2
| none
| 0.5
| 1
| Extra fancy tallow
| 41.0
| 3
| 5
| none
| 1
| Fancy tallow
| 40.5
| 4
| 7
| none
| 1
| Bleachable fancy tallow
| 40.5
| 4
| none
| 1.5
| 1
| Prime tallow
| 40.5
| 6
| 13-11B
| none
| 1
| Special tallow
| 40.0
| 10
| 21
| none
| 1
| No. 2 talow
| 40.0
| 35
| none
| none
| 2
| A tallow
| 39.0
| 15
| 39
| none
| 2
| Choice white grease
| 36.0
| 4
| 13-11B
| none
| 1
| Yellow grease
| d
| e
| 39
| none
| 2
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a) AFOA, 1999
b) Moisture maximum 020%. Insoluble impurities maximum 0.05%
c) Lovibond color 5 ¼ inch cell - max 1.5 red. Lard peroxide value 4.0 ME/K max
d) Titre minimum, when required, to be negotiated between buyer and seller on a contract by contract basis
e) FFA maximum, when required, to be negotiated between buyer and seller on a contract by contract basis.
Specification definitions:
Titre minimum - measures the temperature (º C) at which melted fatty acids congeal when cooled. Titre affects hardness of soap and is important for fatty acid manufacturing. Generally titre will decrease as the number of unsaturated fatty acids in the fat increase.
Free Fatty Acids (FFA, %) maximum - the percentage of fatty acids not esterified to glycerol. Moisture, time and temperature interact to produce free fatty acids by catalysing triglyceride hydrolysis. This is why restaurant greases (yellow grease) have a higher maximum for FFA than the grades of tallow. Some fat sources have very high FFA levels as a result of industrial hydrolysis of the parent stock. Free fatty acids are susceptible to oxidation and rancidity. The importance of stabilizing fats with an antioxidant increases as the % FFA increases.
FAC (Fat Analysis Committee) maximum - indicates colour using a scale of from 1 (lightest) to 45 (darkest) using only odd numbers. A low FAC colour is important to make white coloured bath soaps. Because pure fat is almost colourless, high FAC indicates the presence of dissolved foreign material in the fat.
R & B (Refined and Bleached) maximum - is a more precise indicator of colour than FAC and is used for certain grades of tallow. The Lovibond colour is determined on a sample after treatment with alkali and a bleaching earth and reported as red and yellow.
MIU (moisture, impurities and unsaponifiables) maximum - high levels of moisture affect shelf life because moisture can accelerate oxidation and rancidity. Impurities (insoluble) include small particles of dirt, hide, hair, protein, etc. and may clog equipment used to handle the fat. Unsaponifiables include sterols, pigments, vitamins, hydrocarbons and other compounds that are dissolved in the fat, but are not hydrolysable by alkaline saponification.
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