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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

  • Efficiency demonstrated in vitro and in vivo (digestibility trials and zootechnical trials)
  • Stimulates the growth performance of broilers
  • Results in more homogeneous flocks

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BETALAY, a new concept based on betaine and organic acids. It reduces the feed conversion and improves the quality of albumen in laying chickens, broilers and turkey breeders.

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