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.
SOLUTION RANGE
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.
SOLUTION RANGE
Solumul ethoxylated emulsifiers
Solulec lecithins
Soluphos phosphates
“IT IS OUR JOB TO HELP OUR CUSTOMERS MAKE THE MOST OF THEIR FUNCTIONAL INGREDIENTS”
– Jeroen van Roon – Owner and Managing Director, Functional Solutions
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