Protected Fat - Rumen Bypass Fat
by-pass fat
TEST | SPECIFICATION |
FREE FATTY ACI | 0.1 % |
SLIP MELTING POINT | 58 - 60 C |
IODINE VALUE | 15 % MAX |
MOISTURE & IMPURITIES | 0.5 % |
PALMITIC ACID (C16:0) | 78 - 80 % |
STEARIC ACID (C18:0) | 3 - 5 % |
OLEIC ACID (C18:1) | 10 - 14 % |
LINOLEIC ACID (C18:2) | 2 - 3 % |




