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)

PLACE MODE OF ACTION  FUNCTION 

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. 10 43365 - ALFORJA (Tarragona)

Telf : 977 816919 Fax: 977 816522www.tecnovit.net

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