It is made by melting and refining fat from cattle or sheep. It has a higher melting point of over 40°C and is harder than pork fat. It can be processed and denatured to make margarine for consumption, or used as a raw material for soap, glycerin, candles, etc. Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information |
牛,羊の脂肪を融解し,精製固形化したもの。豚の脂肪などに比べて,融点が 40℃以上と高く固い。加工変性させてマーガリンとして食用にするほか,石鹸,グリセリン,ろうそくなどの原料とする。
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