Abstract: The present invention relates to compositions that can be used as effective agents for prevention and protection of feed ingredients, particularly from mold growth, and methods for preparing the same. Another aspect relates to compositions containing synergistic combinations of propionic esters, free propionic acid, and propionic salts, capable of protecting against mold proliferation. Another aspect of the present invention relates to providing a user-friendly, non-corrosive approach for controlling mold growth in animal feed.

Abstract: The invention describes antimicrobial treatment of animal feed, and other matrices with pulsed electric field (PEF) technology or e-beam technology combined with at least one antimicrobial and/or at least one surfactant. The use of this combined methodology approach results in a synergistic reduction of microbial load in the matrix of interest and shows bactericidal effects instead of bacteriostatic effects compared to the use of the technology alone. The addition of an antimicrobial agent in combination with the technology results in a long-lasting antimicrobial effect, preventing re-contamination, which cannot be achieved by using an energetic field alone. Furthermore, the invention describes treatment of the animal feed and other matrices with PEF or e-beam to increase nutrient digestibly of the matrix. Another aspect of the invention relates to providing a suitable alternative to heat treatment, or formaldehyde treatment, in order to decontaminate feed, human and pet food.

Abstract: The thermal stability of enzymes is improved by incorporating the enzyme in a matrix of a non-reducing sugar, such as trehalose. Heat-stable compositions of enzymes and sugar are formed by adding the enzymes to a sugar syrup and drying the mixture either by spreading it on a carrier or by spray drying. The enzyme compositions retain higher levels of activity after being subjected to heat in product-forming processes, such as steam pelleting of animal feed supplemented with the enzyme compositions.

Abstract: The thermal stability of enzymes is improved by incorporating the enzyme in a matrix of a non-reducing sugar, such as trehalose. Heat-stable compositions of enzymes and sugar are formed by adding the enzymes to a sugar syrup and drying the mixture either by spreading it on a carrier or by spray drying. The enzyme compositions retain higher levels of activity after being subjected to heat in product-forming processes, such as steam pelleting of animal feed supplemented with the enzyme compositions.

Abstract: A method for improving the performance of enzymes used in animal feeds by the use of surfactants. Lecithin and/or lysolecithin is added to an animal feed including an exogenous enzyme to boost the performance of the enzyme so that a desired level of performance can be maintained while reducing the amount of exogenous enzyme that must be included in the animal feed. Preferably, the surfactant includes lyso-forms of lecithin.

Abstract: A method for improving the performance of enzymes used in animal feeds by the use of surfactants. Lecithin and/or lysolecithin is added to an animal feed including an exogenous enzyme to boost the performance of the enzyme so that a desired level of performance can be maintained while reducing the amount of exogenous enzyme that must be included in the animal feed. Preferably, the surfactant includes lyso-forms of lecithin.