Division 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;

F1substances for reduction of the contamination of feed by mycotoxins: substances that can suppress or reduce the absorption, promote the excretion of mycotoxins or modify their mode of action F2;

F3hygiene condition enhancers: substances or, when applicable, microorganisms which favourably affect the hygienic characteristics of feed by reducing a specific microbiological contamination F4;

F5other technological additives: substances or, when applicable, microorganisms added to feed for a technological purpose and which favourably affect the characteristics of the feed.