Bypass Fat for Dairy Animals
Background: The major bypass fat products for dairy animals are made from palm oil fatty acid distillate (PFAD) calcium salt or hydrogenated vegetable or animal fat. PFAD calcium salt has high palmitic acid (C 16:0) at 43-50 %, high melting point, unsaturated level 35-50%, slightly low fat level (82-85 %) and soap flavor. Hydrogenated fat (FFA) has high saturated level, high fat level (95%-99 %) and low melting point (120-130 degree F), which may become unstable and melt at warm summer storage conditions.
Rigel's Process: We have developed our patented process to produce dry bypass fat products with the following benefits:
1. High melting points (140 - 250 F) and stable at summers;
2. High fat percentage (87 - 97 %)
3. Certain saturated/unsaturated levels for high digestibility;
4. Raw materials from oils and greases such as tallow fatty acids, palm oil fatty acid distillate, soap stock, brown/trap grease and oily byproducts from vegetable and animal sources, which reduce material cost;
5. Good palatability;
6. Good fatty acid profile and
7. Balances of saturated degree, digestibility, absorption, palatability, melting point and fat content.
Comparison of Three Bypass Fat Products:
Melting Point (F) Fat (%)
Hydrogenated fat 120-130 95-99
Fatty acid Ca salt very high 82-85
Rigel's bypass fat 140-250 87-97
Product samples are available. One typical bypass product has the melting point 190 degree F and fat 95 %.
