CHALLENGES

In animal feed production

CHALLENGES

In animal feed production

MILK REPLACERS

Milk replacers are the most important feed for young calves and piglets. For optimal utilization of the milk replacer, it needs to be soluble, and the proteins and fats need to be in a stable emulsion. Excessive foaming leads to inaccurate feeding and pollution of the feeding systems.

AQUAFEED

Fish feed pellets can contain a high percentage of fat. It is important to keep the fish pellets stable during storage and transport, and to prevent oil from leaking out both during storage and when feeding the fish. Stable, high-fat fish pellets with consistent sinkability are a prerequisite for optimal growth of young salmon and efficient use of raw materials.

POULTRY

Modern poultry farming requires high quality and nutritional feed products, while composition depends on raw material availability and pricing. Producers continuously optimize pellet composition, while preserving the optimal digestibility and animal health. In this way, feed conversions are optimized and waste is minimized.

PIGLET FEED

In modern piglet farming, maternal care is not always a given. In these circumstances, feeding strategies are aimed at providing optimal nutritional care for all piglets with economical and highly digestible milk replacers.

PETFOOD

In petfood, various protein, fat and carbohydrate sources are used to produce a broad spectrum of food and snack products. These ingredients and their combinations give textural and consistency challenges, whereas optimal palatability and stability of the final product needs to be assured.

AREAS OF APPLICATION

creaming • sedimentation • solubility • sinkability • wettability • churning • foaming

AREAS OF APPLICATION

sinkability • anti-leakage

AREAS OF APPLICATION

digestibility • intestinal health

AREAS OF APPLICATION

digestability • intestinal health • weaning issues

AREAS OF APPLICATION

palatability • stability • extruder efficiency • texture/rheology • color

Creaming and churning issues are often related to the stability of protein encapsulated dry fats. The milk replacers based on this fat source are often used in situations where excellent solubility and wettability are key. Good fat emulsification greatly aids the digestibility of the drinking milk. Stability of liquid fat blends can be obtained with the right (combination of) emulsifiers and can be further enhanced by modifying viscosity.

Crystallizers are developed to prevent oils and fats from leaking out of the feed pellet, by creating a matrix network that physically stabilizes the fat in the pellet. Ethoxylated emulsifiers help in efficient consumption of feed by enhancing pellet sinkability.  This reduces the amount of feed that is not consumed by the fish and is wasted.

Scientific research demonstrated the effectiveness and economic value of special ethoxylated emulsifiers in enhancing both performance and digestibility of poultry feed. Glycerides may assist in processing, while aiding in fat emulsification. Pellet structure and consistency can be aided with pellet binders, reducing pellet breaking and dust formation.

Specialty ethoxylated emulsifiers are used by industry because of their nutritional value. These properties can be used to provide flexibility in the choice of fat source or optimize the performance at given composition. Other solutions are aimed at improving production efficiency and end-product stability and consistency.

Phosphates are commonly used to enhance and preserve texture, bind moisture or increase palatability.

Lecithins and ethoxylated emulsifiers aid the efficiency of pressing or extruding and can help to distribute water evenly over the product.

MILK REPLACERS

Milk replacers are the most important feed for young calves and piglets. For optimal utilization of the milk replacer, it needs to be soluble, and the proteins and fats need to be in a stable emulsion. Excessive foaming leads to inaccurate feeding and pollution of the feeding systems.

AREAS OF APPLICATION

creaming • sedimentation • solubility • sinkability • wettability • churning • foaming

Creaming and churning issues are often related to the stability of protein encapsulated dry fats. The milk replacers based on this fat source are often used in situations where excellent solubility and wettability are key. Good fat emulsification greatly aids the digestibility of the drinking milk. Stability of liquid fat blends can be obtained with the right (combination of) emulsifiers and can be further enhanced by modifying viscosity.

AQUAFEED

Fish feed pellets can contain a high percentage of fat. It is important to keep the fish pellets stable during storage and transport, and to prevent oil from leaking out both during storage and when feeding the fish. Stable, high-fat fish pellets with consistent sinkability are a prerequisite for optimal growth of young salmon and efficient use of raw materials.

AREAS OF APPLICATION

sinkability • anti-leakage

Crystallizers are developed to prevent oils and fats from leaking out of the feed pellet, by creating a matrix network that physically stabilizes the fat in the pellet. Ethoxylated emulsifiers help in efficient consumption of feed by enhancing pellet sinkability.  This reduces the amount of feed that is not consumed by the fish and is wasted.

POULTRY

Modern poultry farming requires high quality and nutritional feed products, while composition depends on raw material availability and pricing. Producers continuously optimize pellet composition, while preserving the optimal digestibility and animal health. In this way, feed conversions are optimized and waste is minimized.

AREAS OF APPLICATION

digestibility • intestinal health

Scientific research demonstrated the effectiveness and economic value of special ethoxylated emulsifiers in enhancing both performance and digestibility of poultry feed. Glycerides may assist in processing, while aiding in fat emulsification. Pellet structure and consistency can be aided with pellet binders, reducing pellet breaking and dust formation.

PIGLET FEED

In modern piglet farming, maternal care is not always a given. In these circumstances, feeding strategies are aimed at providing optimal nutritional care for all piglets with economical and highly digestible milk replacers.

AREAS OF APPLICATION

digestability • intestinal health • weaning issues

Specialty ethoxylated emulsifiers are used by industry because of their nutritional value. These properties can be used to provide flexibility in the choice of fat source or optimize the performance at given composition. Other solutions are aimed at improving production efficiency and end-product stability and consistency.

PETFOOD

In petfood, various protein, fat and carbohydrate sources are used to produce a broad spectrum of food and snack products. These ingredients and their combinations give textural and consistency challenges, whereas optimal palatability and stability of the final product needs to be assured.

AREAS OF APPLICATION

palatability • stability • extruder efficiency • texture/rheology • color

Phosphates are commonly used to enhance and preserve texture, bind moisture or increase palatability.

Lecithins and ethoxylated emulsifiers aid the efficiency of pressing or extruding and can help to distribute water evenly over the product.

“IT IS OUR JOB TO HELP OUR CUSTOMERS MAKE THE MOST OF THEIR FUNCTIONAL INGREDIENTS

– Jeroen van Roon – Owner and Managing Director, Functional Solutions

YES, PLEASE TELL ME MORE

We would like to get in touch.

6 + 5 =

Agro Business Park 62
6708 PW Wageningen
The Netherlands
+31 (0) 317 479 640
info@functional-solutions.nl

CoC 09175069
GMP 030639
Terms and Conditions
Privacy Policy