Commission Regulation (EU) No 68/2013Show full title

PART B

Glossary of processes

a In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.
b ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.
c In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.
d In French the name ‘issues’ may be used.
e In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.
f In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.
	Process	Definition	Common name/qualifier
1	Air fractionation	Separation of particles by means of an air stream	Air fractionated
2	Aspiration	Process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow	Aspirated
3	Blanching	Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process	Blanched
4	Bleaching	Removing naturally occurring colour	Bleached
5	Chilling	Lowering the temperature below ambient but above freezing point to aid preservation	Chilled
6	Chopping	Reduction of particle size using one or more knives	Chopped
7	Cleaning	Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds	Cleaned/sorted
8	Concentration a	Increase in certain contents by removal of water and/or other constituents	Concentrate
9	Condensation	Transition of a substance from a gaseous to a liquid phase	Condensed
10	Cooking	The application of heat to change the physical and chemical characteristics of feed materials	Cooked
11	Crushing	Reduction of particle size using a crusher	Crushed, crushing
12	Crystallisation	Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.	Crystallised
13	Decortication b	Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others	Decorticated, partially decorticated
14	Dehulling/dehusking	Removal of the outer skins of beans, grains and seeds usually by physical means	Dehulled or dehuskedc
15	Depectinising	Extraction of pectins from a feed material	Depectinised
16	Desiccation	Process of extracting moisture	Desiccated
17	Desliming	Process used to remove the slime layer on the surface	Deslimed
18	Desugaring	Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means	Desugared, partially desugared
19	Detoxification	Process by which toxic contaminants are destroyed or reduced in concentration	Detoxified
20	Distillation	Fractionation liquids by boiling and collecting the condensed vapour into a separate container	Distilled
21	Drying	Dehydration by artificial or natural processes	Dried (sun or artificially)
22	Ensiling	Storage of feed materials in a silo possibly with the addition of preservatives or by using anaerobic conditions possibly with silage additives	Ensiled
23	Evaporation	Reducing the water content	Evaporated
24	Expansion	Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product	Expanded or puffed
25	Expelling	Removal of oil/fat by pressing	Expeller/cake and oil/fat
26	Extraction	Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components	Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components
27	Extrusion	Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice	Extruded
28	Fermentation	Process in which micro-organisms such as bacteria, fungi or yeasts are produced or used to act on materials to promote a change in their chemical composition/properties	Fermented
29	Filtration	Separation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membrane	Filtered
30	Flaking	Rolling of moist heat-treated material	Flakes
31	Flour milling	Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)	Flour, bran, middlingsd, feed
32	Fractionation	Separation of feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces away	Fractionated
33	Fragmentation	Process of breaking a feed material into fragments	Fragmented
34	Frying	Process of cooking feed materials in a oil or fat	Fried
35	Gelling	Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents	Gelled
36	Granulation	Treatment of feed materials to obtain a specific particle size and consistency	Granulated
37	Grinding/milling	Reducing the particle size of solid feed materials in a dry or wet process	Ground or milled
38	Heating	Heat treatments carried out under specific conditions	Heat treated
39	Hydrogenation	Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or aimed at obtaining polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups	Hydrogenated, partially hydrogenated
40	Hydrolysis	Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali	Hydrolysed
41	Liquefying	Transition from a solid or a gas phase into a liquid	Liquefied
42	Maceration	Reducing the size of feed materials using mechanical means often in the presence of water or other liquids	Macerated
43	Malting	Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides	Malted
44	Melting	Transition from a solid to a liquid phase by the application of heat	Melted
45	Micronisation	Process of reducing the average diameter of a solid material’s particles to the micrometer scale	Micronised
46	Parboiling	Process of soaking in water and subjecting to a heat treatment so that the starch is fully gelatinised, followed by a drying process	Par-boiled
47	Pasteurisation	Heating to a critical temperature for a specified ‘amount’ of time to eliminate harmful micro-organisms followed by rapid cooling	Pasteurised
48	Peeling	Removal of the skin/peel from fruit and vegetables	Peeled
49	Pelleting	Shaping by compression through a die	Pellet, pelleted
50	Rice milling	Removing almost all or part of the bran and embryo from husked rice	Milled
51	Pregelatinisation	Modification of starch to improve significantly its swelling properties in cold water	Pregelatinisede
52	Pressing f	Physical removal of liquids like fat, oil, water or juice from solids	Expeller/cake (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar beet)
53	Refining	Complete or partial removal of impurities or unwanted components by chemical/physical treatment	Refined, partially refined
54	Roasting	Heating of feed materials in a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors	Roasted
55	Rolling	Reduction of particle size by passing the feed material, e.g. grains, between pairs of rollers	Rolled
56	Rumen protection	Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen Feed materials rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.	Rumen protected through the action of [insert as applicable]
57	Sieving/Screening	Separation of particles of different sizes by passing feed materials through screen(s) while being shaken or poured	Sieved, sifted, screened
58	Skimming	Separating the top floating layer of a liquid by mechanical means, e.g. milk fat	Skimmed
59	Slicing	Cutting feed materials into flat pieces	Sliced
60	Soaking/Steeping	Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors	Steeped
61	Spray drying	Reducing the moisture content of a liquid by creating a spray or mist of the feed material to increase the surface area to weight ratio through which warm air is blown	Spray dried
62	Steaming	Process using pressurised steam for heating and cooking to increase digestibility	Steamed
63	Toasting	Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors	Toasted
64	Ultra-filtration	Filtration of liquids through a membrane permeable only for small molecules	Ultra-filtrated
65	Degermination	Process of complete or partial removal of germ from crushed cereal grain	Degermed, degerminated
66	Infra-red micronisation	Thermal process using infra red heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking	Infra red micronised
67	Oil/fats and hydrogenated oils/fats splitting	Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.	Split