Product lines
Following our references you will have a very clear idea of the type of product offered.
All our flavours can be combined with our sweeteners EdulcIngesta when the species of destination and corresponding legislation permits to do so. The established synergy helps to improve the performance of the aroma.
All our products are manufactured in accordance with EU legislation, Regulation 1831/2003.
Why are flavours added to feed?
A flavour is a preparation that contains different substances, in a concentrated form, whose active objective is to provide odour and, sometimes, taste to the feed. The addition of these compounds to feed animal production is essential for several reasons:
Ensure intake of adequate amounts of feed, which is essential for an efficient animal production.
Provide aroma and flavor to unpleasant feed -for example including medication- to make it more palatable.
Allow changes in feed formulation avoiding rejection from the animals.
Flavours
A good flavour must attract animals to the feed. In this regard, it should be noted that only volatiles are captured and processed by the nasal receptors leading to the olfactory sense. Therefore, the "volatility" is a property that determines decisively, the aromatic characteristics of any product, such as persistence and the degree of resistance to thermal processes in manufacturing...
The aromatic fraction can be divided into three sub-fractions, also called "notes."
The range of aromas offered by INGESTA includes the best aromatic notes for each kind of production.
Tastes
Different animal species have preferences for certain aromas and flavours, which is essential when it comes to designing a flavour.
In addition to these basic tastes there are other factors that can modulate these feelings: hot, cold, metallic...
Taste preferences by species
Pigs:
cinnamon, vanilla, toasty notes, berries
Ruminants:
orange, coconut, herbal, vanilla
Sucking animals:
dairy, lacto fruit, fruit
Rabbit:
herbal, anise, thyme
Number of taste buds
The fruity ones
Since different combinations of red fruits that encourage piglets to eat more and better, to the unique flavors of raspberries, strawberries, apples or cherries...
Over time, the fruity flavours have been established as an effective tool to invite weaned animals to eat before, more and better. Often combined with lactic notes, recent studies have shown that this good efficiency has its scientific basis.
Pink Label.
Citrus
And above all, the orange. A classic flavour widely accepted by cattle and sheep, and widely used in dairy cows. Acceptance and effectiveness are more than demonstrated.
Always maintaining a common profile, we can open a wide range of odours and flavours from ripe orange and sweet, to sharp bitterness of the skin, the complexity of citrus is within reach.
Orange label.
The herbal
Widely used for ruminants and rabbits. The different combinations open up a world of possibilities: fennel, thyme, grass, moss, aniseed flavoured combinations...
Each and every field notes, like the humidity of the forest or the attractiveness of fresh grass have a place in this line.
Green label.
Milk / dairy
What better than a remembrance for any suckling animal than milk? Used for milk replacers or for complete feed, we will find multiple combinations. Attention then to : milk - vanilla, milk - butter or dairy - cheese ...
The combined use with other flavors like base note, mainly fruit, always gives us a characteristic effect.
And, of course, in the appropriate proportions to each case and need.
Cream label.
XCel
Our high concentration microgranules.
They allow us to work in very low doses up to 50 g per tonne of final product, highly fluid with micro granules that remove all traces of dust.
This is ideal for manufacturers of cores and premixes, and for all those who seek to optimize the cost and available space.
The minimum dose for a maximum performance.
UMAMI
Umami is one of five basic tastes that recognize the specialized recipients of the human tongue, besides the sweet, salty, bitter and acid. It is a Japanese word meaning "flavourful". The umami taste was identified by the Japanese chemist Ikeda Kikunae in 1908 but would not be accepted as a basic taste until the 80s. The umami taste is often described as a taste of broth or of meat.
Glutamates and other substances normally found in meat, cheese, and certain vegetables, or other proteins in free form, stimulate specific receptors on the tongue, turning out to be the taste umami. The rich condiments in glutamate are used historically in numerous cultures to increase the palatability of the food.
Animal studies established the existence of neurons in the brain and in the mouth which respond only to the umami sensation, although different animal species respond differently to various umami substances, some, for example, shows no synergy between glutamate and the other ions with umami taste. More researchers have begun to identify specific receptors that detect the umami taste.
Like the other tastes, excluding sweet, umami is acceptable only below a maximum intensity. Although is unpleasant when used alone, it's better in the presence of a suitable odour, suggesting that the effect of pleasant umami in food requires the combination of glutamate on the tongue with the smell issued by the food.
Ingesta is conducting its own program of research to find out what could be the contribution of the new umami taste for their range of flavours and palatants.
