Amino acids, amino acid salts, and their analogs Vitamins and vitamin-like substances Mineral elements and their complexes (chelates) Enzyme reparation Microorganism Non-protein nitrogen antioxidant Preservatives, antimycotics, and conditioners Colorant Flavoring agents and attractant substances Binders, anti-caking agents, stabilizers, and emulsifiers Polysaccharides and oligosaccharides Others |