1.1.

Calcium carbonate

1.2.

Sodium dihydrogen orthophosphate

1.3.

Disodium hydrogen orthophosphate

1.4.

Trisodium orthophosphate

1.5.

Sodium sulphate

1.6.

Calcium tetrahydrogen diorthophosphate

1.7.

Calcium hydrogen orthophosphate

1.8.

Tetrasodium diphosphate

1.9.

Pentasodium triphosphate

1.10.

Dicalcium diphosphate

1.11.

Calcium sulphate, dihydrate

1.12.

Sodium carbonate

1.13.

Sodium hydrogen carbonate

1.14.

Sodium, potassium and calcium salts of edible fatty acids with at least four carbon atoms/stearates

1.15.

Mono- and diglycerides of fatty acids with at least four carbon atoms

1.16.

Mono- and diglycerides of edible fatty acids with at least four carbon atoms esterified with the following acids: acetic, lactic, citric, tartaric, mono- and diacetyltartaric

1.17.

Glycerol

1.18.

Propane-1,2-diol

1.19.

Pectins

2.1.

Potassium chloride

2.2.

Calcium chloride

2.3.

Calcium sodium phosphate

2.4.

Sodium magnesium phosphate

2.5.

Methyl sulfonyl methane (MSM)

2.6.

Plain caramel

2.7.

Glucosamine, Chitosamine (amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin, produced, for example, by the hydrolysis of crustacean and other arthropods exoskeletons or by fermentation of a grain such as maize or wheat)

2.8.

Chondroitin sulphate (polysaccharide with repeating unit consisting of an amino sugar and D-glucuronic acid, sulphate esters of chondroitin are major structural components of cartilage, tendons and bones)

2.9.

Hyaluronic acid (glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D-glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation)

2.10.

Egg powder (dried eggs without shells or a mixture of dried albumen and dried egg yolk)

2.11.

Lactulose (disaccharide (4-O-D-galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Naturally present in heat treated milk and milk products)

2.12.

Plant sterols (phytosterols are a group of steroid alcohols, naturally occurring in plants in small quantities and presented as free sterols or esterified with fatty acids)

2.13.

Tagetes flower meal (ground meal of dried flowers of Tagetes sp.)

2.14.

Paprika meal (ground meal of dried fruits of Capsicum sp.)

2.15.

Chlorella suspension or meal (suspension of the living Chlorella sp. in water or dried and ground meal of Chlorella sp.)

2.16.

Algae meal (dried and ground meal of micro-algae such as Schizochytrium sp., the cells of which have been inactivated)

2.17.

Fermentation products and by-products (fermented feed materials after inactivation of the fermentative micro-organism and fermentation by-product (dried and ground by product of solid state or liquid fermentation) after extraction of the active component or activity, inactivation of the micro-organism and with only residual content(s) of active component(s) or activity remaining in the product)