An emulsifier is a molecule containing a water soluble head and a lipid soluble tail. An emulsifier stabilizes a mixture of two liquids that are normally immiscible (emulsion eg. Oil-in-Water). Emulsifiers bind on the surface between water and oil (interface).

Bile salts play the role of natural emulsifiers in the gastro-intestinal tract

Importance of an exogenous emulsifier

Piglets around weaning have:

  • a reduced activity of lipase (transition of milk fat to vegetable fats)
  • a reduced production of bile salts (endogenous emulsifiers)

An exogenous emulsifier stimulates the fat digestion:

  • By stabilizing small fat droplets in the aqueous intestinal environment:
    Increased surface of the fat, allowing more contact between fat molecules and digestive enzymes
  • By the formation of micelles:
    Transport of fat soluble particles in the aqueous intestinal environment


  • Heat stable non-GMO vegetable emulsifier
  • Efficiency demonstrated in vitro and in vivo
  • Stimulates growth performance of piglets and grower pigs, especially in smaller weaners
  • Results in more homogeneous groups, less variation in body weight
  • Positive effect on daily growth en feed conversion with both soybean oil and animal fat as fat source, best results with animal fat
Daily growth (g/day) Daily feed intake (g/day) Feed conversion ratio
Soybean oil 414 (100 %) 584 (100 %) 1.412 (100 %)
Soybean oil + Vegemul 427 (103 %) 588 (101 %) 1.376 (97 %)
Animal fat 420 (102 %) 589 (101 %) 1.403 (99 %)
Animal fat + Vegemul 445 (108 %) 616 (105 %) 1.384 (98 %)


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