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Fatty acids composition: Lauric (C12:0) max. 0.8 % Myristic (C14:0) 0 - 2 %

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:

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Fatty acids composition: Lauric (C12:0) max. 0.8 % Myristic (C14:0) 0 - 2 %

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  1. concentratedacidifier (E 296) D,L-MALIC ACID (E 297) FUMARIC ACID • Aromaticand flavouringsubstances: • withBacteriostatic and bactericidal action • Cinnamaldehyde & Carvacrol & Thymol • Vegetable lipidcovering 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 %

  2. Essentialoilsderivedfromaromatic medicinal plantshavebeenreportedtoexhibitexceptionallygoodantimicrobialeffectsagainstbacteria, yeasts, filamentousfungi, and viruses. • Themixture of aromatic and flavouringsubstancesidenticalto natural isused, correspondingto: • Oregano (Origanumvulgare) • Thyme (Thymusvulgaris) • Cinnamon (Cinnamomumsp) The mixture has gotantimicrobial, antioxidant and endogenousenzymeestimulationproperties (principallyLipase, Trypsin, ...)

  3. 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.

  4. 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

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