Fatty acids composition: Lauric (C12:0)max. 0.8 % Myristic (C14:0)0 - 2 % Palmitic (C16:0)50-64 % Stearic (C18:0)35-45 % Oleic (C18:1) máx. 3 % Linoleic.

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Presentation transcript:

Fatty acids composition: Lauric (C12:0)max. 0.8 % Myristic (C14:0)0 - 2 % Palmitic (C16:0)50-64 % Stearic (C18:0)35-45 % Oleic (C18:1) máx. 3 % Linoleic (C18:2)máx. 0.5 % Trans fatty acids (GC)máx. 1 %  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

The mixture has got antimicrobial, antioxidant and endogenous enzyme estimulation properties (principally Lipase, Trypsin,...) 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)

PLACEMODE OF ACTIONFUNCTION Feed PH level reduction. Antimicrobial effect. (bacteria, Yeast, fungi) Preservation and hygiene of the feed Stomach Faster adjustment of an acidic pH level, favouring the pepsin action Digestion support 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 ALFORJA (Tarragona) Telf : Fax:

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