Description
What it is. Aromatic extract obtained by solvent extraction from the balsam (resin exudate) of Myroxylon balsamum var. Pereirae, commonly known as Balsam of Peru. It is classified as a flavouring additive (CAS 8007-00-9) and corresponds to a complex natural mixture of aromatic compounds.
What it is for. As a sensory/flavouring additive, this type of extract is generally used to impart or standardise aroma and flavour notes in compound feed, in order to support palatability and feed intake. It would generally be used across species at inclusion levels adapted to the targeted flavour profile, as a flavouring rather than a nutritional ingredient.
Points to watch. As a group 2b flavouring substance, use must comply with the authorised functional group and any conditions set in the official entry; no maximum content figures are provided here. Being a solvent-based natural extract, batch-to-batch variability in aromatic composition should be anticipated, and appropriate storage conditions should be maintained to preserve aromatic stability.
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