CHALLENGES

In fats for feed

CHALLENGES

In fats for feed

PROTEIN-ENCAPSULATED DRY FATS

A key challenge for any producer of protein-encapsulated dry fat is how to produce a highly soluble and stable end product of consistent quality. Variations in availability or composition of raw materials further complicate achieving the goal of producing a product with consistent specifications and quality. This is especially challenging in low-protein high-fat products.

LIQUID FAT BLENDS

Liquid fat blends are an important source of energy in young animal feed. They are either used as-is, or in a crystallized form. Emulsifiers are used to enable the fat to be finely dispersed into a water phase, to support digestibility of the fat, or to enable a better fat distribution when mixed with dry components (f.i. compound feed) and/or prevent caking during processing.

AREAS OF APPLICATION

process efficiency • creaming • fouling
solubility • wettability • ingredient restriction
(excessive) foam reduction

AREAS OF APPLICATION

fat emulsification • fat blend stability • digestibility

Many years of hands-on experience in a spray drying facility, combined with the necessary theoretical background have enabled us to support a multitude of companies in the USA and European mainland in the optimization of processes, product quality and consistency. Our range of phosphates and glycerides have proven to be of great value in achieving this.

Our range of Solumul ethoxylated emulsifers have proven for more than 2 decades their efficiency in fat emulsification (in combinations with lecithins), improve digestibility. Crystallizers can improve the rate of crystallization and consistency of fats in milk replacers, preventing leakage under pressure or relatively high temperatures.

PROTEIN-ENCAPSULATED DRY FATS

A key challenge for any producer of protein-encapsulated dry fat is how to produce a highly soluble and stable end product of consistent quality. Variations in availability or composition of raw materials further complicate achieving the goal of producing a product with consistent specifications and quality. This is especially challenging in low-protein high-fat products.

AREAS OF APPLICATION

process efficiency • creaming • fouling
solubility • wettability • ingredient restriction
(excessive) foam reduction

Many years of hands-on experience in a spray drying facility, combined with the necessary theoretical background have enabled us to support a multitude of companies in the USA and European mainland in the optimization of processes, product quality and consistency. Our range of phosphates and glycerides have proven to be of great value in achieving this.

LIQUID FAT BLENDS

Liquid fat blends are an important source of energy in young animal feed. They are either used as-is, or in a crystallized form. Emulsifiers are used to enable the fat to be finely dispersed into a water phase, to support digestibility of the fat, or to enable a better fat distribution when mixed with dry components (f.i. compound feed) and/or prevent caking during processing.

AREAS OF APPLICATION

fat emulsification • fat blend stability • digestibility

Our range of Solumul ethoxylated emulsifers have proven for more than 2 decades their efficiency in fat emulsification (in combinations with lecithins), improve digestibility. Crystallizers can improve the rate of crystallization and consistency of fats in milk replacers, preventing leakage under pressure or relatively high temperatures.

“FUNCTIONAL SOLUTIONS PROVIDES INPUT THAT IS  STEEPED IN HARD EARNED EXPERIENCE. THEY ARE STRAIGHTFORWARD, PRACTICAL, AND HONEST IN THEIR APPROACH

– Dave Wood, Director of Sales & Technical Services, Animix LLC, USA

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+31 (0) 317 479 640
info@functional-solutions.nl

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