Palm Fat Powder Rumen-bypass Fat PFP

Tree Chem Palm Fat Powder is a rumen-bypass fat product developed for efficient energy supplementation in ruminant feed. With high palmitic acid (C16) concentration and excellent digestibility, it helps improve milk fat percentage and maintain body condition during lactation. Manufactured under strict quality control, it delivers consistent particle size, low moisture, and good palatability.

Tree Chem supplies multiple specification grades suitable for different feed formulations and energy density requirements. All products are produced from refined palm sources with superior process control and clean handling standards. For product details or inquiries, please contact info@cntreechem.com.

Specification

Basic Information

Technical Specification

Tree Chem has earned wide recognition from numerous feed companies across China and actively collaborates with leading agricultural universities and research institutes in technical development and customized formulation projects. On the international front, the company holds multiple globally recognized certifications and has extensive experience in feed additive export and global supply. Altogether, Tree Chem combines strong technical expertise with proven industry experience to deliver reliable and efficient solutions to the feed sector.

Applications

Feed Industry

• The application of palm fat powder in ruminant feed is based on its unique rumen-bypass characteristics. Traditional natural fats contain a large proportion of unsaturated fatty acids, which are rapidly degraded by rumen microorganisms. This not only reduces fat utilization efficiency but may also generate harmful substances that affect rumen health. In contrast, palm fat powder, with its high saturated fatty acid content (especially palmitic acid C16:0 accounting for more than 70%), can resist microbial degradation in the rumen and pass intact into the small intestine, where it is digested and absorbed.
• Palm fat powder also shows excellent results in beef and mutton fattening. The inclusion of rumen-protected palm fat powder during the finishing stage significantly increases average daily gain (ADG) and shortens the fattening period. This effect is mainly attributed to the high energy density and good digestibility of palm fat powder.
• In swine feed, palm fat powder is also used, mainly during the piglet and finishing stages. After weaning, piglets often experience nutritional stress; adding palm fat powder at this stage provides a concentrated, easily digestible energy source that helps relieve stress, improve survival rates, and promote faster growth.

Food Processing

• The application of palm fat powder in baked products is based on its unique functional properties and processing adaptability. As a powdered lipid product, palm fat powder has good dispersibility and flowability, making it easy to mix with dry ingredients such as flour—particularly suitable for automated production lines.
• In ice cream production, palm fat powder can be used as a partial replacement for milk fat, providing rich texture and excellent melting resistance. Studies have shown that adding 3%–5% palm fat powder to ice cream formulations improves expansion rate and shape retention while reducing production costs. In hard ice cream, its high melting point helps the product maintain its shape under warm conditions.
• In cheese and cream products, palm fat powder can act as a filler and stabilizer. Its good emulsification performance improves product texture and mouthfeel, enhances stability, and reduces oil-water separation.
• In coffee creamers and non-dairy cream powders, palm fat powder is one of the key raw materials. When combined with sodium caseinate, maltodextrin, and other carrier materials, it produces non-dairy creamers with good dispersibility and emulsifying properties. These products improve the color and taste of coffee, suppress bitterness, and mask undesirable flavors.
• In dairy alternative applications, palm fat powder can be used to produce plant-based milk, yogurt, and other non-dairy products, meeting the needs of vegan consumers and those with lactose intolerance.
• In sausage and ham production, palm fat powder serves as a fat source, providing a pleasant mouthfeel and flavor. Its high melting point prevents fat loss during heating, helping maintain juiciness. Additionally, it improves sliceability and water-holding capacity of meat products.
• In meat fillings, palm fat powder can function as an emulsifier and stabilizer. Its excellent emulsifying ability helps form stable oil-in-water emulsions, preventing fat separation and improving texture and product stability.
• In condiment production, palm fat powder is used in sauces, salad dressings, and similar products. Its good flowability and dispersibility allow it to mix easily with other ingredients, forming a homogeneous and stable system.
• In instant noodles and frozen foods, palm fat powder serves as an important fat source. Its high oxidative stability and low hygroscopicity make it ideal for frying and frozen processing. It forms a protective layer on the product surface, reducing moisture loss and improving overall quality.

Cosmetics Manufacturing

• In lip balm and lipstick production, palm fat powder is an important base ingredient. Its high melting point (52–60°C) keeps it solid at room temperature, ensuring product shape and structure. It also provides gloss and moisturizing effects, improving lip hydration and long-lasting smoothness. In practice, it is usually combined with beeswax, candelilla wax, or other waxes to achieve the desired hardness and luster.
• In foundations and concealers, palm fat powder acts as a dispersant and binder. Its good flowability and dispersibility help pigments distribute evenly, improving coverage and uniformity. It also forms a light protective film on the skin surface, enhancing product longevity and water resistance.
• In powder cosmetics such as eyeshadows and blushes, palm fat powder is used as a pressing agent, improving compactness and resistance to breakage. Its lubricating properties help achieve smooth and even application, giving a fine makeup finish.
• In shampoos and conditioners, palm fat powder functions as a conditioning agent, improving hair gloss and softness. The fatty alcohol components form a protective film on the hair surface, reducing static electricity and preventing split ends or breakage.
• In body washes and soaps, palm fat powder can serve as a saponification raw material or additive. Saponified palm oil produces sodium palmitate, one of the main components of soap, which provides effective cleansing while remaining mild on the skin.
• In hand wash and dishwashing liquids, palm fat powder is used as a raw material for surfactant production. The fatty acids derived from it are used to manufacture various types of surfactants, including anionic types (e.g., sodium palmitate) and nonionic types (e.g., polyoxyethylene sorbitan monopalmitate).

In addition, Palm Fat Powder also finds wide applications in metalworking, plastics processing, coatings and inks, textiles, as well as in biodiesel, bio-based materials, and energy storage industries.

Storage & Handling

• Store in a cool, ventilated, and dry area.
• Avoid direct sunlight and moisture absorption.
• Keep away from oxidizing materials and strong odors.

Usage Notice

• Introduce gradually into the diet to ensure adaptation.
• Recommended inclusion: 300–500 g per head per day, depending on production stage.
• Consult a nutritionist for optimal feeding formulation.
• In practical applications, the positive effects of palm fat powder on dairy cow performance have been verified by numerous studies. A Chinese research team conducted a trial on Dehong crossbred lactating buffaloes and found that supplementing the diet with 2.6% palm fat powder significantly increased total milk yield, average daily milk yield, 4% fat-corrected milk (FCM), as well as milk protein and milk fat production compared to the control group (P < 0.05).
• At a large dairy farm, the inclusion of palm fat powder in high-yielding dairy cow rations produced notable economic benefits. Data showed that supplementing 250–500 g of rumen-protected palm fat powder per cow per day improved early-lactation Holstein cows’ daily milk yield, 3.5% FCM yield, and milk fat percentage. Based on current milk prices and feed costs, this supplementation increased the annual net profit per cow by approximately RMB 1,200–1,500.
• In beef cattle fattening production, the inclusion level of palm fat powder is generally maintained within 1.5%–3% of the dietary dry matter. Case studies indicate that adding 2% palm fat powder during the final fattening phase (the last 60–90 days before slaughter) can increase average daily gain (ADG) by 8%–10% and improve feed conversion ratio (FCR) by 5%–8%. Furthermore, the high saturated fatty acid content of palm fat powder contributes to improved beef marbling, enhancing meat quality and market value.
• For meat sheep, the utilization efficiency of palm fat powder is even higher, mainly due to their longer rumen retention time and higher neutral detergent fiber (NDF) digestibility (55–65% compared to 45–55% in cattle). During the fattening phase, palm fat powder can be included in the diet at levels up to 2.5% without any adverse effects on rumen function.

Packaging

• 25 kg woven bag / 25 kg kraft bag / 1000 kg jumbo bag
• Custom bulk supply available