Perhaps the main thing about tallow is that there's a glut of it, likewise lard. People want more and more meat, but want it to be leaner, creating a surplus of tallow. Also, its use in deep fryers, e.g., by the fast food industry, was curtailed when vegetable oil became preferable in the market. A relative of mine worked in a chemical factory in Detroit, that made lubricants for metal working. Many of them were eith…
I was curious, and found the ingredients for a 1992 bar of zest from an eBay photo. It was a mix of soap with the detergent sodium cocoglyceryl ether sulfonate. The current recipe is all soap but they added a couple of chelating agents: Pentasodium Pentetate, and Tetrasodium Etidronate. The problem with the new recipe is these chelating agents suck. The only thing that can jail Mg/Ca2+ faster than soap scum forms is…
And, yes, it's loaded with trisodium phosphate.