Emulsifiers: the secret ingredient to support your piglet’s fat digestion

Did you know that IMAGRO® is included in our Porcolac milk replacers?

IMAGRO® is our innovative gut health formula and supports the entire gastrointestinal tract. It includes a combination of organic acids that have antimicrobial properties, and prebiotic (GOS) and probiotic components, which, in total, contribute to an optimal gut flora. In addition, IMAGRO® contains an emulsifier that contributes to proper fat digestion.

IMAGRO® uses a balanced combination. This means support throughout the entire digestive tract, not just one point. In a previous article, we explained the benefits of organic acids. In this second article, we focus on the working mechanism of emulsifiers and what this means for piglets.

IMAGRO®: Emulsifier

The IMAGRO® health concept contains an emulsifier. An emulsifier is a molecule that helps mix substances that normally do not mix, such as fat and water. In addition, it allows digestive enzymes to reach fat more easily, improving digestion and energy uptake.

The benefits of using an emulsifier can be divided into two practical functions:

1. Creating a stable milk solution

An emulsifier consists of:

• A hydrophilic (water‑loving) head
• A hydrophobic (fat‑loving) tail

Because of this structure, emulsifiers bind water and fat together, forming a stable mixture known as an emulsion. Many everyday products, such as milk or mayonnaise, are emulsions.

Without an emulsifier, fat tends to separate and float on top of water. When an emulsifier is present, fat droplets are surrounded by emulsifier molecules, keeping them evenly distributed throughout the liquid. This creates a stable and homogeneous mixture. This process is schematically drawn in Figure 1. When we prepare milk for the piglets, we want milk that dissolves easily and is stable in solution, and therefore, an emulsifier is added to the piglet milk.

1. Creating a stable milk solution

An emulsifier consists of:

• A hydrophilic (water‑loving) head
• A hydrophobic (fat‑loving) tail

Because of this structure, emulsifiers bind water and fat together, forming a stable mixture known as an emulsion. Many everyday products, such as milk or mayonnaise, are emulsions.

Without an emulsifier, fat tends to separate and float on top of water. When an emulsifier is present, fat droplets are surrounded by emulsifier molecules, keeping them evenly distributed throughout the liquid. This creates a stable and homogeneous mixture. This process is schematically drawn in Figure 1. When we prepare milk for the piglets, we want milk that dissolves easily and is stable in solution, and therefore, an emulsifier is added to the piglet milk.

1. Supporting fat digestion in young piglets

Besides improving milk stability, the emulsifier also helps piglets digest fat more efficiently. After feed enters the digestive tract, the digestive enzyme for fats, called lipase, cuts big fat droplets into smaller droplets. Enzymes such as lipase and natural emulsifiers like bile salts break large fat droplets into smaller ones. The smaller the fat droplets, the easier it is for enzymes to break them down and for the piglet to absorb them. This fat digestion process is displayed in Figure 2.

But if the bile salts naturally contain emulsifiers, why add an emulsifier to the piglet milk? That’s because a young piglet has not fully developed its digestive system yet. As the bile salt and lipase production is not sufficiently developed, the emulsifier of the IMAGRO® health concept can make a valuable contribution to fat digestion. The addition of an emulsifier improves fat digestion as explained above, resulting in more available energy that can be used for growth and better performance!

IMAGRO® is standard in all Porcolac milk replacers

IMAGRO® is not an additional option or separate supplement. It is standard in every Porcolac milk replacer, ensuring that every piglet receives digestive support right from the start.

Because healthy piglets start with a healthy gut.