Antioxydants

ANTIOXIDANTS: combating feed deterioration.

The lipid oxidation problem.

Peroxide graph

Oils, fats and certain raw materials commonly used in the feed industry (meat and bone meal, extracted meal, oil cakes) are prone to oxidation.
The deterioration of the lipid component causes:

  • decrease in nutritional value;
  • reduction of sulfur-containing amino acids content;
  • production of toxic substances (peroxides, ketone compounds, etc.).
  • unpleasant smell causing reduction in palatability;
  • rancidity.

 

Our experience and research as a winning choice .

F.I.S. combines thorough knowledge of the feed sector, acquired in over 20 years of activity, with a comprehensive and up to the minute awareness of quality control issues, thanks to ongoing collaboration with private institutions and research institutes. The combination of these two characteristics have enabled us to develop a line of antioxidant products that can meet individual customer requirements and achieve all objectives set.

 

The products of the antioxidants line are effective even at low concentrations. This is necessary in order to achieve safe antioxidant activity within the limits imposed by the applicable legislation.
Thanks to the action of sequestering agents, our products are also effective in formulations with a high mineral content.
Our antioxidants remain stable for a long period of time and help maintain the organoleptic characteristics of the treated product during storage.