Quality Fat

Quality Fat is a pure hydrogenated fat and contains palm oil fatty acids. Due to the protected form of the fat, which has a melting point of 51-54 ºC, the fat will only be broken down in the small intestine and will be available for the production of milk fat after absorption.

Quality Fat has the following characteristics:

• high energy density, efficient during heat stress
• 95% saturated fatty acids (C16:0 / C18:0)
• interesting price-to-fat ratio
• easy way to increase milk production and milk fat percentage

Colzapro 100

Colzapro 100 is a hydrogenated fat that is 100% based on rapeseed oil of European origin. The hydrogenation technique used in the production of Colzapro 100 ensures that the unsaturated fatty acids are converted into saturated fatty acids, thereby raising the melting point to over 70 °C.

Colzapro 100 has the following characteristics:

• European origin
• white color, micro prills structure, neutral smell
• high energy density, efficient during heat stress
• 100% saturated fatty acids (C16:0 / C18:0)

Creamfat

Creamfat is a hydrogenated fat based on refined palm oil. In contrast to Quality Fat, which is produced from free fatty acids, the fatty acids in Creamfat are bound to glycerol.

Creamfat has the following characteristics:

• consists of mono-, di- and triglycerides
• higher melting point (59 °C) than Quality Fat
• white color, neutral smell
• easy way to increase milk production and milk fat percentage

Karitépro

Karitépro is a hydrogenated fat that is 100% based on shea oil. The hydrogenation technique used in the production of Karitépro ensures that the unsaturated fatty acids are converted into saturated fatty acids, thereby raising the melting point to over 70 °C.

Karitépro has the following characteristics:

• non-palm
• Yellowish, micro prills structure, neutral smell
• high energy density, efficient during heat stress
• 100% saturated fatty acids (C16:0 / C18:0)