Description
What it is. Blackberry tincture obtained from fruits of Rubus spp. (e.g. Rubus fructicosus L.) by extraction, generally hydroalcoholic. It is a sensory additive classified as a flavouring substance (functional group 2b).
What it is for. This additive is generally used to provide an aromatic note to compound feed, in order to influence palatability and acceptance by the animal. Its use pertains to formulations where a fruity aromatic profile is sought, without a specific nutritional function. The choice of dosage and target species depends on manufacturer practice and the regulation applicable to flavouring substances.
Points to watch. As a group 2b flavouring substance, no maximum content is specified in the available sources; reference should be made to the regulation in force on sensory additives. Product variability (fruit origin, extraction method, alcohol content) may influence aromatic intensity and should be considered during quality control and storage.
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