EM'POIL
PREMIUM POULTRY FAT
FATTY ACIDS COMPOSITION
MUFA 43,56%
Palmitoleic Acid (16:1): 4,76%
Oleic Acid (18:1 n9): 36,36%
Other: 3,00%
PUFA 25,30%
Linoleic Acid (18:2 n6): 22,69% omega 6
Linolenic Acid (18:3 n3): 2,10% omega 3
Ratio omega 6/omega 3: 10,80
SFA 30,56%
Lauric Acid (12:0): 1,57%
Mystric Acid (14:0): 1,33%
Palmitic Acid (16:0): 22,15%
Stearic Acid (18:0): 5,34%
COMPOSITION
Fat: > 99,5%
Moisture: <0,5 %
Metabolisable energy: ±35 MJ/kg = 8375 kcal
Product characteristics
Peroxide Value: < 2 mEq O2/kg
Free Fatty Acids: < 2%
Antioxidants:
-BHA/BHT
-Propyl gallate
-Citric Acid (on demand)
-Rosemary Extract, δ-tocopherol (on demand)
Rosemary Extract (on demand)
Structure: viscous liquid
Density: 900 mg/l
Taste/Smell: mild chicken
Color: light brown – brown
Source and process
Freshly processed chicken skin and meat, gently melted and purified.
Advantages
Food Grade
Flavour enhancer
High digestible caloric energy
Considerable amount of omega 3 and omega 6 fatty acids
Packaging & registration
Bulk or IBC’s (900 kg)
To be stored in a dry, cool and dark place.
Shelf life: to be determined
Quality Assurance
Microbiological
-Salmonella: absent in 25 mg
-S. aureus: absent in 0.1 g
-Enterobacteriaceae: <10 cfu/ g
-Molds: <100 cfu/ g
Free of contaminants such as:
-dioxins/PCB’s
-heavy metals
-mycotoxins
-pesticides