More durability over time

High homogeneity with premix and wide diffusion under optimal conditions

Better stopping power and performance

Lowering the pH in raw materials and ready diet as well as in the digestive system

Preventing the growth of molds and Gram-negative bacteria: Salmonella and Escherichia coli

Reducing the buffering capacity of diet by reducing the pH of raw materials and ready diet to about 5.5 to 5.6