Tallow

Tallow is a type of rendered fat, usually from cattle or sheep. It is made by melting down the fatty tissue of these animals and then separating the pure fat from other parts. This process removes impurities and makes the fat more stable for storage and use.

Manufacturers use tallow as a cooking fat, to add richness and flavor to foods, and to improve texture. It is often found in baked goods like cakes, cookies, and muffins, as well as in some snack cakes and dessert toppings, where it contributes to moisture and a tender crumb.

Tallow is generally recognized as safe (GRAS) by the FDA when used in food. It is primarily composed of saturated fat. The 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake to less than 10% of daily calories. As a traditional food ingredient, tallow has not been evaluated by JECFA or EFSA as a food additive.