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Cat Food Uncovered

by Sarah Hartwell

   
   
   

Salt is used to increase palatability but excessive salt intake causes hypertension and kidney problems. A balance of sodium is vial for cellular health, but excessive amounts can damage these structures. Salt is added to dry food to stimulate the cat to drink and reduce likelihood of urinary blockages. Where the salt used contains iodine, this may be linked to the increase in hyperthyroidism in cats.

Cat food, and cat food ingredients, contain various additives. No-one yet knows how all these additives react together or whether they are toxic when combined. Below is a list of pet food additives; it is not comprehensive and it varies from brand to brand and from country to country.

Pet Food Additives

Anticaking agents - Keeps dry ingredients (flour, salt) free-flowing, prevents clumping
Antimicrobial agents - Prevents growth of bacteria
Antioxidants - Preservative, prevents spoiling
Coloring agents - Turns murky brown slurry/meal a more appetizing color!
Curing agents - Preservative
Drying agents
Emulsifiers - Binds water and fat together so they do not separate
Firming agents - Turns slurry into a meaty or jelly texture
Flavor enhancers - Modifies flavor, may do this by chemical effect on brain itself!
Flavoring agents - Adds flavor to unappetizing slurry/meal
Flour treating agents
Formulation aids - Help at various stages in recipe
Gelling agents - Turns slurry into a meaty or jelly texture
Humectants - Makes the food taste moist.
Leavening agents - Raising agent used in flour
Lubricants
Non-nutritive sweeteners - Sweetener which adds no nutritional value.
Nutritive sweeteners - Sugars!
Oxidizing and reducing agents - Used in rendering, processing and cooking.
pH control agents - Control pH of food or modify pH of urine.
Plasticizers - A texturizer - for chewiness and some reformatted meat products
Processing aids - Used only to aid or ease the manufacturing process
Sequestrants
Solvents, vehicles - Dissolve flavouring or colouring so they are evenly distributed
Stabilizers, thickeners - Stop food separating, curdling or breaking down; thickens food
Surface active agents
Surface finishing agents
Synergists
Texturizers - Modifies texture of food e.g. by affecting proteins

   
   


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