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Hydrogenated Fats

Our range of hydrogenated fats consists of a number of different products, based palm- or rapeseed oil and is produced in eiter Europe or Asia. Due to the hydrogenation technique used in the production of these fats, the fat has a protected form and will only be broken down in the small intestine. The hydrogenated fats in our range have a neutral odor and uniform structure, making them easy to apply in different feeds. 

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

Quality Fat 92

Quality Fat 92 is a combination of a calcium soap and hydrogenated fat and contains palm oil fatty acids. As a result, it has a fat content of 92% and a less strong odor than other calcium soaps. By combining the two production techniques, Quality Fat 92 has the advantages of both a calcium soap and a hydrogenated fat.

Quality Fat 92 has the following characteristics:

  • partially hydrogenated - 27% unsaturated fatty acids
  • less strong odor as calcium soap
  • high energy density, efficient during heat stress
  • 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

Characteristics