The estimated proportion by weight of ingredients in a multi-ingredient commerical food item when other characteristics of the food item are known or can be set. Characteristics which may be known or can be set include: order of predominance of ingredients, retention codes, target moisture level of individual ingredients and final product, and lower and upper bounds on the proportion of any individual ingredient. As a minimum, to derive a formulation, some nutrient values must be known and flagged for matching.
Way in which basic pesticide is prepared and sold for use. It contains the active ingredient(s) includes dusts, baits, fumigants, aerosols, granules. Emulsifiable concentrates, wettable powders and suspension concentrates.
1) a combination of ingredients before processing or made into a finished product. Also used as a synonym for a material, compound. 2) a selection of components of a product formula or mixture to produce optimum specific properties for the end-use desired.
Is the form of the product, after manufacture, which is purchased for use. Examples of different formulations include wettable powder, dusts and emulsifiable concentrates. Formulation may also refer to the actual process of manufacturing a pesticide.
Formulation is the process of devising a formula or recipe for a product, i.e. deciding what quantities of what ingredients should be added in what sequence, and what processing steps should be taken to provide the final product. This recipe is then termed a formula or a formulation.