Description
What it is. Ginseng tincture is obtained by hydroalcoholic extraction of the root of Panax ginseng C. A. Mey. It is a sensory additive classified in the flavouring compounds functional group (2b).
What it is for. It is generally used for its flavouring contribution in compound feed, in order to influence palatability and ration acceptance by the animal. Its use follows common formulation practices for flavouring substances, without any specific nutritional claim.
Points to watch. No numerical maximum content is specified in the available sources; refer to the regulatory annex for conditions of use. The composition of the tincture may vary according to the extraction process and root origin, which warrants attention to batch-to-batch quality consistency.
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