VinEmulsi - A Fat Digestion and Nutrient Absorption Enhancer For Poultry

For poultry producers feed is always a major investment, and therefore there has been always need of products that optimize nutrient uptake in poultry in order to reduce feed cost. VINEMULSI, a unique and carefully controlled combination of Lysophospholipids, phospholipids, and glycolipids which makes it a natural emulsifier, stands as a perfect solution, as it provides benefits across all the type of fats and dietary energy density. By optimizing the three steps in lipid digestion, emulsification, hydrolysis with micelle formation, and nutrient absorption, VINEMULSI provides producers more consistent fat utilization response and improves animal performance.

In poultry, fat digestion occurs mainly in the small intestine. Here the fats are emulsified with the help of bile salts, lipases, deoxycholates, phospholipids, etc.

When levels of these compounds is less than optimum in relation to the diet frequently observed in younger animals then the fats are not fully digested and energy is wasted.

An emulsifier added in the feed will help to break down the fats and oils into diglycerides, monoglycerides and fatty acids (with the help of enzymes).

This gives a better FCR in Broilers and enhanced productivity in Layers and Breeders.


An emulsifier like VINEMULSI, when supplemented to animal feed, has the capacity to emulsify the fat of the feed in the stomach, leading to a reduced size of fat droplets.

At the small intestine, the reduced emulsion droplet created by the highly functional lysophospholipids contained in VINEMULSI results in an increased available surface for bile salts and lipases to interact. AGer lipid hydrolysis, the free fatty acids, monoglycerides, bile salts and lysophospholipids are incorporated into the micelles. Lysophospholipids reduce the size of the micelles and stabilize them to a much higher extent compared to other emulsifiers / surfactants. Since lysophospholipids are naturally part of the micelles they are absorbed together with the fat hydrolysis products by the intestinal epithelium.


VINEMULSI can generally scale down the nutrients up to 2.5 – 3 %. At the recommended dose, it can successfully replace 2.5 % of energy from the commercial feeds, almost coming from fats. This ultimately relates to 2 % replacement of fats depending on the fatty acid composition of the final feed.


The HLB or Hydrophilic-Lipophilic Balance value was developed to formulate stable emulsions and can be used to assess the efficacy of emulsifiers. The target HLB value depends on the properties of the fat used and on how much water or fat is present in the environment. The conditions for lipid digestion in the GIT are oil-in-water, where a limited amount of fat is added to a water-rich environment, and most commonly used oils are from vegetable or animal origin. An ideal emulsifier to be used in such conditions should have a HLB value ranging from 8 to 12. The HBL value of lysophospholipids contained in VINEMULSI (8-12) not only determines its emulsification properties, but also contributes to the stability of emulsion.

The HLB value of bile salts is 18. When bile salts are present in an oil-in-water environment they are not able to form emulsions because they are too hydrophilic and behave like detergents. On the other hand, when bile salts are mixed with emulsifiers like VINEMULSI they are able to form much more stable emulsions.


  • Smaller emulsion particles and a more stable emulsion phase
  • Speeds hydrolysis and micelle formation
  • Enhances lipid and nutrient absorption
  • Supports the effects of bile salts during fat emulsification in the gut
  • Improves nutrient transport through the intestinal lumen
  • Helps extract maximum nutritional value from high-density ratios
  • Excellent digestibility of a fat thereby aiding the optimal utilization of energy from fat/oil
  • Maximizes enzymatic digestion of feed by maintaining and stimulating the functioning capacity of liver, pancreas, bile ducts and small intestine.
  • Improves the bioavailability of both water-soluble and fat-soluble nutrients
  • Prevents wastage of fat/oil through indigestion


  • Improves feed conversion ratio and overall performance
  • Enhances the absorption of nutrients from the gut
  • High performance over the whole life cycle
  • Increases average daily body weight gain
  • Improves meat quality
  • Reduces abdominal fat pads
  • Helps manage feed cost-allows reformulating diets at a lower cost without compromising animal’s performance
  • Reduces feed costs per body weight gain