Nau'ikan masu ƙara acid:

Masu ƙara sinadarin acid sun haɗa da masu ƙara sinadarin acid guda ɗaya da masu ƙara sinadarin acid. Ana ƙara rarraba masu ƙara sinadarin acid guda ɗaya zuwa acid na halitta da kuma acid na halitta. A halin yanzu, masu ƙara sinadarin acid na halitta waɗanda ake amfani da su galibi sun haɗa da hydrochloric acid, sulfuric acid, da phosphoric acid, inda phosphoric acid ya fi yawa. Ana siffanta acid na halitta da ƙarancin farashi, ƙarfin acid, da kuma yadda yake rabuwa cikin sauƙi yayin amfani. Masu ƙara sinadarin acid na halitta galibi sun haɗa da formic acid, propionic acid, sorbic acid, fumaric acid (maleic acid), citric acid, lactic acid, malic acid, acetic acid, da sauransu. Ana samar da masu ƙara sinadarin acid ta hanyar haɗa masu ƙara sinadarin acid guda biyu ko fiye a takamaiman rabo. Ana iya ƙirƙirar waɗannan ta hanyar haɗa acid da yawa tare ko kuma haɗa acid da gishiri.

Ƙananan acid na halitta da ingancinsu:
Sinadaran da ba su da sinadarai masu gina jiki suna nuna ƙarfi da ƙarancin kuɗin ƙarawa, amma suna iya lalata aikin mucosa na ciki har ma da haifar da ƙonewa ga mucosa yayin amfani, suna hana fitar da sinadarin acid na ciki da kuma ci gaban aikin ciki na piglet, yayin da kuma ba sa yin tasiri a cikin hanyar hanji ta nesa. Sabanin haka, manyan sinadarai masu gina jiki kamar citric acid, lactic acid, da fumaric acid ba su da tasiri sosai wajen rage pH da kuma ciyar da ƙarfin ɗaure acid idan aka kwatanta da ƙananan sinadarai masu gina jiki. Saboda haka, ƙananan sinadarai masu gina jiki suna aiki mafi kyau fiye da inorganic acid da manyan sinadarai masu gina jiki. Misali, formic acid yana da ƙaramin nauyin kwayoyin halitta tsakanin sinadaran halitta (formic acid yana nuna mafi ƙarfin acid a kowane nau'in nauyin kwayoyin halitta), duk da haka yana nuna ingantaccen tasirin ƙwayoyin cuta da ƙwayoyin cuta. Masu tace sinadarai suna da tasirin aiki daban-daban, amma ba kowane acid a lokaci guda yana da dukkansu ba.

Bugu da ƙari, bambancin ingancin kowane nau'in acid na halitta ya dogara ne akan matakan rarrabuwar su daban-daban. Kowane acid yana da tsayayyen tsari na rarrabuwa wanda aka bayyana a matsayin ƙimar pK (ikon buffering), wanda ke wakiltar pH wanda acid ɗin ke rabuwa da kashi 50% kuma ana amfani da shi don tantance ingancin acid ɗin a ƙarƙashin yanayin pH da aka bayar. Babban ƙarfin buffering yana taimakawa hana canzawar acid mai yawa a cikin acid na ciki. Misali, idan acid bai rabu da wuri ba ko kuma ya rabu kaɗan a wani takamaiman pH, ko kuma yana haɓaka rage pH, zai iya ci gaba da yin tasirin ƙwayoyin cuta. Rage pH na abinci ba wai kawai yana haifar da raguwar ƙarfin buffering ba amma kuma yana haɓaka narkewar dabbobi, kamar yadda ciki baya buƙatar fitar da ƙarin hydrochloric acid na ciki don kunna proteases, don haka yana tabbatar da ingantaccen narkewar furotin. Kamar yadda aka ambata a baya, ingantaccen tsarin narkewar abinci yana nufin daidaitaccen microbiota na hanji. Rage pH kuma yana haifar da cikas ga yaduwar ƙwayoyin cuta masu cutarwa, wanda ke haifar da tasirin antimicrobial kai tsaye. Saboda haka, ingancin sinadarai masu gina jiki ya dogara ne akan ƙarfin su na buffering a yanayin da ba a raba shi ba, wanda ke ƙayyade yuwuwar shiga bangon ƙwayoyin cuta masu cutar Gram-negative (kamar E. coli da Salmonella) da kuma yin tasirin su a cikin ƙwayoyin.

Acid na formic, a matsayinsa na acid mai ƙarancin nauyin kwayoyin halitta, yana da tasiri mafi ƙarfi akan ƙwayoyin cuta masu cutarwa na Gram. Duk da haka, saboda lalatawarsa (yana lalata abinci da magudanar ruwa cikin sauƙi, kayan aikin ruwan sha, da sauransu) da ƙamshi mai ƙarfi, ƙara yawan ƙwayoyi na iya rage yawan abinci ko haifar da asarar bitamin, wanda ke iyakance amfaninsa kai tsaye a kiwon dabbobi. An tsara masu haɗa acid don shawo kan gazawa ko ƙarancin masu haɗa acid guda ɗaya ta hanyar haɗa acid guda ɗaya da gishirinsu, don haka inganta tasirin amfani da masu haɗa acid. Masu haɗa acid ɗin kuma za su maye gurbin masu haɗa acid guda ɗaya kuma su zama yanayin haɓaka masu haɗa acid.

Potassium diformate, a matsayin gishiri mai rikitarwa tare da dabarar ƙwayoyin halitta mai sauƙi (wanda ya ƙunshi formic acid da potassium formate tare da tsari na musamman), ba wai kawai yana gadar tasirin maganin kashe ƙwayoyin cuta da hana mold na formic acid ba, har ma yana da tasirin sakin acid a hankali ba tare da lalata shi ba (idan aka saki mai hana acid guda ɗaya da sauri, zai sha shi gaba ɗaya a cikin ciki kuma ba zai iya aiki a cikin ƙaramin hanji ba). Yana da jerin tasirin, ciki har da haɓaka haɓakar alade, inganta yanayin narkewar abinci na hanyar narkewar abinci ta aladu, daidaita daɗin abinci, ƙara yawan abincin dabbobi, hana sinadarai masu cutarwa yadda ya kamata kamar mold a cikin abinci, kiyaye sabo da inganci na abinci, da kuma tsawaita lokacin shirya abinci. Tasirin acidification ya fi na masu hana acidic da aka saba amfani da su.

Adadin ingantawar karuwar nauyi a kullum ya kai kashi 5.48%, yawan abincin da aladu ke ci a kullum ya karu da kusan kashi 1.21%, kuma yawan ingantawar da ake samu wajen canza abinci ya kai kusan kashi 3.69%. Ƙara sinadarin potassium a cikin abincin yana da tasiri mafi kyau, kuma an sake inganta sigogin da ke sama sosai. Idan aka kwatanta da ƙungiyar kula da marasa kyau, ƙara sinadarin potassium a cikin abincin ya ƙara matsakaicin aikin samar da aladu da kashi 8.7%, kuma yawan abincin da ake ci a kullum ya karu da kashi 3.5%. Sakamakon haka, ingancin canza abinci ya kuma inganta da fiye da kashi 4.24%. Aikin samar da aladu da aka ƙara da kashi 1%.sinadarin potassium diformateya yi kama da na aladu da aka ƙara musu furotin 4% a cikin jini, kuma ya fi aladu da aka ƙara musu sinadarin citric acid 2%.

A lokaci guda kuma, sakamakon matsin lamba da farashin da ake samu sakamakon ci gaba da hauhawar farashin kayan abinci, kamfanonin abinci da kiwo da yawa sun fara samar da ƙarancin furotin da ƙarancin abincin waken soya. Saboda yawan sinadarin potassium a cikin abincin waken soya, wanda ya kai kashi 1.72%, yayin da sauran kayan abinci gabaɗaya ke da ƙarancin sinadarin potassium, muna buƙatar fahimtar buƙatar "ƙara potassium" tare da ƙarancin furotin da ƙarancin abincin waken soya.

Potassium diformaterage cin abinci mai gina jiki

Saboda buƙatar inganta amfani da furotin da kuma daidaita daidaiton electrolyte a cikin abincin da ke da ƙarancin furotin da ƙarancin waken soya, ya fi dacewa a yi amfani da kilogiram 2 na potassium.
1) Potassium diformate na iya inganta amfani da furotin da kuma kula da aikin samarwa na yau da kullun; 2) Potassium diformate ba ya ƙara yawan sinadarin sodium ions da chloride ions yayin da yake ƙara potassium, amma yana ƙara ƙimar deEB kuma yana kula da daidaiton electrolyte.

Sauya juriya don haɓaka girma

Potassium diformate, a matsayin wani wakili mai haɓaka ci gaba wanda Tarayyar Turai ta amince da shi, yana da fa'idodi masu yawa wajen inganta yanayin hanji da haɓaka aikin girma na dabbobi. Yayin da yake hana ƙwayoyin cuta masu cutarwa, yana iya haɓaka ci gaban ƙwayoyin cuta masu amfani ba tare da haɓaka juriya ga magunguna ba, yana cimma babban burin juriya na madadin.
Tasirin hana ƙwayoyin cuta:

Potassium diformateYana daidaita yanayin muhalli na hanji ta hanyar rage darajar pH na hanyar narkewar abinci, kuma aikinsa na musamman na maganin rigakafi ya dogara ne akan haɗin gwiwar sinadaran formic acid da gishirin formate. Kuma ana sakin sa a hankali a cikin hanyar narkewar abinci, tare da ƙarfin buffering mai yawa. Kashi 85% na potassium formate na iya ratsawa ta cikin ciki a cikin yanayinsa mai kyau, yana samun tasirin tsaftacewa da kuma hana ƙwayoyin cuta yayin da kuma yana kare hanji.
Inganta ci gaba:

Potassium na iya rage damuwa ga dabbobin da ke kiba da kuma rage raguwar nauyi. Potassium na iya ƙarfafa haɗakar furotin na dabbobi. Lysine muhimmin amino acid ne a cikin abinci, kuma ƙara yawan potassium ion a cikin abinci na iya inganta yawan amfani da lysine.
Shaidar Mould:

Potassium diformatekuma kyakkyawan maganin mold ne wanda zai iya hana ci gaban mold na ciyarwa yadda ya kamata, kiyaye sabo na ciyarwa, da kuma tsawaita lokacin shirya abinci.