 concentrated acidifier
(E 296) D,L-MALIC ACID
(E 297) FUMARIC ACID
 Aromatic and flavouring substances:
with Bacteriostatic and bactericidal action
Cinnamaldehyde
& Carvacrol
&
Thymol
 Vegetable lipid covering
Fatty acids composition:
Lauric (C12:0)
Myristic (C14:0)
Palmitic (C16:0)
Stearic (C18:0)
Oleic (C18:1)
Linoleic (C18:2)
Trans fatty acids (GC)
max. 0.8 %
0-2%
50-64 %
35-45 %
máx. 3 %
máx. 0.5 %
máx. 1 %
Essential oils derived from aromatic medicinal plants have
been reported to exhibit exceptionally good antimicrobial
effects against bacteria, yeasts, filamentous fungi, and viruses.
The mixture of aromatic and flavouring substances identical to
natural is used, corresponding to:
Oregano (Origanum vulgare)
 Thyme (Thymus vulgaris)
 Cinnamon (Cinnamomum sp)
The mixture has got antimicrobial, antioxidant and endogenous
enzyme estimulation properties (principally Lipase, Trypsin, ...)
PLACE
MODE OF ACTION
FUNCTION
Feed
PH level reduction.
Preservation and hygiene of the
Antimicrobial effect.
feed
(bacteria , Yeast , fungi)
Stomach
Faster adjustment of an acidic pH level,
Digestion support
favouring the pepsin action
Small Intestine
Anion antimicrobial effect
Intestinal flora optimization
Metabolism
Energetic use as a physiological molecule
Nutrient supply
TECNOLOGÍA & VITAMINAS, S.L.
Pol. Ind. Les Sorts, par. 10 43365 - ALFORJA (Tarragona)
Telf : 977 816919 Fax: 977 816522
Therapeutic indications, specifying the target species
• Effective alternative for the use of growth promoters (antibiotics)
• Increase weight gain and Improve the average feed conversion
rate
• Natural acidifier for poultry, with gradual liberation in different
phases of gastrointestinal tract
• Promotion of the endogenous secretion of hydrochloric acid in the
stomach
• Diarrhoea prevention
• Influences the morphology of intestinal cells and stimulates the
pancreatic secretion
• Promotes the protein digestion and decreases the pH of the food
chyme.
Microencapsulation technology advantages:
 Protection from light, moisture, heat and oxidation Reduction of powder dispersion
in the environment
 Better resistance to different thermo-mechanical processes during the inclusion into
premixes and / or balanced feed manufacture.
 Modulation of the organic acids release through the gastro-intestinal tract.
 Homogeneity of additive in the feed improved.
 Increases palatability
 Decreases the volatility of flavour compounds.
 Enables the processing of liquid products in solid phases (vitamins, fatty acids, etc.)
 Avoids interaction between aggressive compounds (acids, choline, minerals,…) and
sensitive substances (vitamins, …)
 Decreases the corrosiveness which some ingredients produce in the equipment
 Allows lower inclusion levels of additives in formulas