1.

In the category ‘technological additives’, the following functional groups are included: preservatives: substances or, when applicable, micro-organisms which protect feed against deterioration caused by micro-organisms or their metabolites; antioxidants: substances prolonging the storage life of feedingstuffs and feed materials by protecting them against deterioration caused by oxidation; emulsifiers: substances that make it possible to form or maintain a homogeneous mixture of two or more immiscible phases in feedingstuffs; stabilisers: substances which make it possible to maintain the physico-chemical state of feedingstuffs; thickeners: substances which increase the viscosity of feedingstuffs; gelling agents: substances which give a feedingstuff texture through the formation of a gel; binders: substances which increase the tendency of particles of feedingstuffs to adhere; substances for control of radionucleide contamination: substances that suppress absorption of radionucleides or promote their excretion; anticaking agents: substances that reduce the tendency of individual particles of a feedingstuff to adhere; acidity regulators: substances which adjust the pH of feedingstuffs; silage additives: substances, including enzymes or micro-organisms, intended to be incorporated into feed to improve the production of silage; denaturants: substances which, when used for the manufacture of processed feedingstuffs, allow the identification of the origin of specific food or feed materials.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-02 · Text as adopted (Official Journal); later amendments are not incorporated in this text.