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Feeding Stuffs Regulations (Northern Ireland) 1995

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Schedule 1 Part 1 Paragraphs 11 and 12

SCHEDULE 6

PART ICATEGORIES OF INGREDIENTS FOR USE IN RELATION TO COMPOUND FEEDING STUFFS FOR PET ANIMALS

Description of the CategoryDefinition

1.  Meat and animal derivatives

All the fleshy parts of slaughtered warm-blooded land animals fresh or preserved by appropriate treatment, and all products and derivatives of the processing of the carcase or parts of the carcase of such animals

2.  Milk and milk derivatives

All milk products, fresh or preserved by appropriate treatment and derivatives from the processing thereof

3.  Eggs and egg derivatives

All egg products fresh or preserved by appropriate treatment, and derivatives from the processing thereof

4.  Oils and fats

All animal and vegetable oils and fats

5.  Yeasts

All yeasts, the cells of which have been killed and dried

6.  Fish and fish derivatives

Fish or parts of fish, fresh or preserved by appropriate treatment, and derivatives from the processing thereof

7.  Cereals

All types of cereal, regardless of their presentation, or products made from the starchy endosperm

8.  Vegetables

All types of vegetables and legumes, fresh or preserved by appropriate treatment

9.  Derivatives of vegetable origin

Derivatives resulting from the treatment of vegetable products in particular cereals, vegetables, legumes and oil seeds

10.  Vegetable protein extracts

All products of vegetable origin in which the proteins have been concentrated by an adequate process to contain at least 50% protein, as related to the dry matter, and which may be restructured or textured

11.  Minerals

All inorganic substances suitable for animal feed

12.  Various sugars

All types of sugar

13.  Fruit

All types of fruit, fresh or preserved by appropriate treatment

14.  Nuts

All kernels from shells

15.  Seeds

All types of seeds as such or roughly crushed

16.  Algae

Algae, fresh or preserved by appropriate treatment

17.  Molluscs and crustaceans

All types of molluscs, crustaceans, shellfish, fresh or preserved by appropriate treatment, and their processing derivatives

18.  Insects

All types of insects in any stage of development

19.  Bakery products

All bread, cakes, biscuits and pasta products

PART IICATEGORIES OF INGREDIENTS FOR USE IN RELATION TO COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS

Description of the CategoryDefinition

1.  Cereal grains

The whole of the grain from all cereal types (including buck-wheat) regardless of their presentation, but from which no fraction other than hulls has been removed

2.  Cereal grain products and by-products

Fractional products and by-products of cereal grains other than oils included in category 15

These products and by-products shall contain not more than 25% fibre in the dry matter

3.  Oil seeds

The whole of the seed or fruit from all types of oil seeds and oil fruits regardless of their presentation, but from which no fractions other than hulls or shells have been removed

4.  Oil seed products and by-products

Fractional products and by-products of oil seeds and oil fruits other than oils and fats included in category 15

These products and by-products shall contain not more than 25% fibre in the dry matter unless they contain more than 5% oils and fats in the dry matter, or more than 15% protein in the dry matter

5.  Products and by-products of legume seeds

Whole and fractional products and by-products of legume seeds other than leguminous oil seeds included in categories 3 and 4

The products and by-products shall contain not more than 25% fibre in the dry matter

6.  Products and by-products of tubers and roots

Products and by-products derived from tubers and roots other than sugar beet included in category 7

These products and by-products shall contain not more than 25% fibre in the dry matter

7.  Products and by-products of sugar production

Products and by-products of sugar beet and sugar cane

These products and by-products shall contain not more than 25% tibre in the dry matter

8.  Products and by-products of fruit processing

Products and by-products of fruit processing

These products and by-products shall not contain more than 25% fibre in the dry matter, unless they contain more than 5% oils and fats in the dry matter, or more than 15% protein in the dry matter

9.  Dried forages

Aerial parts of forage plants, cut while green, artificially or naturally dried

These products shall contain not more than 25% fibre in the dry matter unless they contain more than 15% protein in the dry matter

10.  High fibre materials

Feed ingredients containing more than 25% fibre in the dry matter, such as straw, hulls and chaff, other than products included in categories 5, 6 and 9

11.  Milk products

Products derived from the processing of milk, other than separated milk fats included in category 15

12.  Land animal products

Products from the processing of warm-blooded land animal waste as defined in Article 2 of Council Directive 90/667/EEC, excluding fat included in category 15, and which are substantially free of hooves, horn, bristle, unhydrolyzed hair and feathers, as well as mammalian digestive tract content. Also excluding products containing more than 50% ash in the dry matter included in category 14

13.  Fish products

Whole or part of fish and other cold blooded marine animals, including products from fish processing other than fish oil and its derivations included in category 15. Also excluding products containing more than 50% ash in the dry matter included in category 14

14.  Minerals

Inorganic or organic materials containing more than 50% ash in the dry matter other than materials containing more than 5% of ash insoluble in hydrochloric acid in the dry matter

15.  Oil and fats

Oils and fats from animal and vegetable sources, and their derivatives

16.  Products from the bakery and pasta industries

Waste and surplus materials from the bakery and pasta industries

PART IIINON-EXCLUSIVE LIST OF THE PRINCIPAL INGREDIENTS NORMALLY USED IN COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS

1. CEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
1

When this ingredient has been subjected to a finer milling, the word “fine” may be added to the name or the name may be replaced by a corresponding denomination

1

This name may be replaced by “corn gluten feed”

2

This name may be replaced by “extruded maize starch”

3

This name may be replaced by “distillers dried grains and solubles”

1.01OatsGrains of Avena sativa L. and other cultivars of oats
1.02Oat flakesProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks
1.03Oat middlingsBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm
1.04Oat hulls and branBy -product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran
1.05BarleyGrains of Hordeum vulgure L.
1.06Barley middlingsBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour
1.07Rice, brokenBy-product of the preparation of polished or glazed rice Oryza sativu L. It consists principally of undersized and/or broken grains
1.08Rice bran (brown)By-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ
1.09Rice bran (white)By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ
1.10Rice bran with calcium carbonateBy-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process
1.11Fodder meal of pre-cooked riceBy-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ and small amounts of calcium carbonate resulting from use in the manufacturing process
1.12Rice germ, expellerBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere
1.13Rice germ, extractedBy-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere
1.14Rice starchTechnically pure rice starch
1.15MilletGrains of Panicum miliaceum L.
1.16RyeGrains of Secale cereale L.
1.17Rye middlingsBy-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste
1.18Rye feedBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran
1.19Rye branBy-product of flour manufacture, obtained from screened rye. It consists principally of fragments of the outer skins, and of particles of grain from which most of the endosperm has been removed
1.20SorghumGrains of Sorghum bicolor (L.) Moench s.i.
1.21WheatGrains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat
1.22Wheat middlingsBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain waste
1.23Wheat feedBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins and of particles of grain from which less of the endosperm has been removed than in wheat bran
1.24Wheat bran1By product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally of fragments of the outer skins, and of particles of grain from which the greater part of the endosperm has been removed
1.25Wheat germBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere
1.26Wheat glutenDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch
1.27Wheat gluten feedDried by-product of the manufacture of wheat starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.28Wheat starchTechnically pure wheat starch
1.29SpeltGrains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum
1.30TriticaleGrains of the Triticum X Secale hybrid
1.31MaizeGrains of Zea mays L.
1.32Maize middlingsBy-product of the manufacture of flour or semolina from maize. It consists principally of fragments of the outer skins and of particles of grain from which less of the endospetm has been removed than in maize bran
1.33Maize branBy-product of the manufacture of flour or semolina from maize. It consists principally of outer skins and some maize germ fragments, with some endosperm particles
1.34Maize germ, expellerBy-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere
1.35Maize germ, extractedBy-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere
1.36Maize gluten feed1Dried by-product of the manufacture of maize starch. It is composed of bran and gluten to which components of the steeping liquor, and possibly the germ, from which the oil may have been removed, may be added
1.37Maize glutenDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch
1.38Maize starchTechnically pure maize starch
1.39Pre-gelatinized maize starch2Heat treated maize starch, having the property of marked swelling on contact with cold water
1.40Malt culmsBy-product of malting, consisting mainly of dried rootlets of germinated cereals
1.41Brewers' dried grainsBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products
1.42Distillers' dried grainsBy-product of alcohol distilling obtained by drying solid residues of fermented grain
1.43Distillers' dark grains3By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added

2. OIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
1

When appropriate “low in glucosinolate” may be indicated additionally in the name. “Low in glucosinolate” means as defined in legislation of the European Economic Community.

2.01Groundnut, partially decorticated, expellerBy-product of oil manufacture, obtained by pressing of Tartially decorticated groundnuts Arachis hypogaea L. 2nd other species of Arachis. (Maximum fibre content 16% in the dry matter)
2.02Groundnut, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter)
2.03Groundnut, decorticated, expellerBy-product of oil manufacture, obtained by pressing of decorticated groundnuts
2.04Groundnut, decorticated, extractedBy-product of oil manufacture, obtained by extraction of decorticated groundnuts
2.05Rape seed1Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. var. Glauca (Roxb.) O. E. Schulz and of rape Brassica campestris L. ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%)
2.06Rape seed, expeller1By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94%)
2.07Rape seed, extracted1By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%)
2.08Rape seed hullsBy-products obtained during dehulling of rape seeds
2.09Safflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.
2.10Copra, expellerBy-product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.
2.11Copra, extractedBy-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm
2.12Palm kernel, expellerBy-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed
2.13Palm kernel, extractedBy-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed
2.14Soya (bean), toastedSoya beans Glycine max. L. Merr. subjected to an appropriate heat treatment
2.15Soya (bean), extracted, toastedBy-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.)
2.16Soya (bean), dehulled, extracted, toastedBy-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment
2.17Soya (bean) protein concentrateProduct obtained from dehulled, fat extracted soya beans
2.18Soya (bean) oilOil obtained from soya beans
2.19Soya (bean) hullsBy-product obtained during dehulling of soya beans
2.20Cotton seedSeeds of cotton Gossypium spp. from which the fibres have been removed
2.21Cotton seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum content fibre 22.5% in the dry matter)
2.22Cotton seed, expellerBy-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed
2.23Niger seed, expellerBy-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass.
2.24Sunflower seedSeeds of the sunflower Helianthus annuus L.
2.25Sunflower seed, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflower
2.26Sunflower seed, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum content fibre 27.5% in the dry matter)
2.27LinseedSeeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%)
2.28Linseed, expellerBy-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%)
2.29Linseed, extractedBy-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%)
2.30Olive pulpBy-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel
2.31Sesame seed, expellerBy-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L.
2.32Cocoa bean, partially decorticated, extractedBy-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans, Theabroma cacao L. from which part of the husks has been removed

3. LEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
1

This name must be qualified by an indication of the nature of the heat treatment

3.01Chick peasSeeds of Cicer arietinum L.
3.02Guar meal, extractedBy-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub.
3.03ErvilSeeds of .Ervum ervilia L.
3.04Chickling vetch1Seeds of Luthyrus sativus L. submitted to an appropriate heat treatment
3.05LentilsSeeds of Lens culinaris a.o. Medik
3.06Sweet lupinsSeeds of Lupinus spp. low in bitter seed content
3.07Beans, toastedSeeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectins
3.08PeasSeeds of Pisum spp.
3.09Pea middlingsBy-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins
3.10Pea branBy-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas
3.11Horse beansSeeds of Vacia faba L. spp. faba var. equina Pers. and var. minuta (Alef) Mansf.
3.12Monantha vetchSeeds of Vicia monanthos Desf.
3.13VetchesSeeds of Vicia sativa L. var. sativa and other varieties

4. TUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
2

This name may be replaced by “sucrose”

4.01(Sugar) Beet pulpBy-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar-beet Beta vulgaris L. ssp. vulgaris var. altissima Doell
4.02(Sugar) Beet molassesBy-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar
4.03(Sugar) Beet pulp, molassedBy-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added
4.04(Sugar) Beet vinasseBy-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances
4.05(Beet) Sugar2Sugar extracted from sugar beet
4.06Sweet potatoTubers of Ipomoea batatas (L.) Poir, regardless of their presentation
4.07ManiocRoots of Manihot esculenta Crantz, regardless of their presentation
4.08Manioc starch, puffedStarch obtained from manioc roots, greatly expanded by appropriate heat treatment
4.09Potato pulpBy-product of the extraction of potato starch Solanum tuberosum L.
4.10Potato starchTechnically pure potato starch
4.11Potato proteinDried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch

5. OTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
5.01Carob podsProduct obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed
5.02Citrus pulpBy-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice
5.03Apple pomaceBy-product obtained by pressing apples Malus spp. during the production of apple juice
5.04Tomato pulpBy-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice
5.05Grape pulpBy-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out
5.06Grape pipsBy-product of the processing of grapes composed of pips, practically exempt of other components

6. FORAGES AND ROUGHAGES

NumberNameDescription
1

The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name

1

The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name

2

The name must be qualified by reference to the nature of the chemical treatment carried out

6.01Lucerne meal(1)Product obtained by drying and milling young luceme Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%)
6.02Lucerne pomaceDried by-product obtained by pressing juice from lucerne
6.03Lucerne protein concentrateProduct obtained by artifically drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins
6.04Clover meal1Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%)
6.05Grass meal1Product obtained by drying and milling young forage plants
6.06Wheat strawStraw of wheat
6.07Wheat straw, treated2Product obtained by an appropriate treatment of wheat straw

7. OTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
3

This name may be replaced by “sucrose”

7.01(Sugar) Cane molassesBy-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar-cane Saccharum officinarum L.
7.02(Sugar) Cane vinasseBy-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances
7.03(Cane) Sugar3Sugar extracted from sugar-cane
7.04Seaweed mealProduct obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content

8. MILK PRODUCTS

NumberNameDescription
4

This name may be replaced by “milk albumin powder”

8.01Skimmed-milk powderProduct obtained by drying milk from which most of the fat has been separated
8.02Buttermilk powderProduct obtained by drying the liquid which remains after butter churning
8.03Whey powderProduct obtained by drying the liquid which remains after cheese, quark, casein making or similar processes
8.04Whey powder, low in sugarProduct obained by drying whey from which the lactose has been partly removed
8.05Whey protein powder4Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment
8.06Casein powderProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet
8.07Lactose powderThe sugar separated from milk or whey by purification and drying
NumberNameDescription
1

Products containing more than 13% fat in the dry matter must be named as “rich in fat”

9.01Meat meal1Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content. (Minimum protein content 50% on a dry matter basis)
9.02Meat and bone meal1Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as u-cl1 as digestive tract content
9.03Bone mealProduct obtained by drying, heating and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content
9.04GreavesResidual product of the manufacture of tallow and other extracted or physically removed fats of animal origin
9.05Poultry offal meal1Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers
9.06Feather meal, hydrolysedProduct obtained by hydrolysing, drying and grinding poultry feathers
9.07Blood mealProduct obtained by drying the blood of slaughtered warm-bldoded animals. The product must be substantially free of foreign matter
9.08Animal fatProduct composed of fat from warm-blooded land animals

10. FISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS

NumberNameDescription
1

Products containing more than 75% protein in the dry matter may be named as “rich in protein”

10.01Fish meal1Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added
10.02Fish solubles, condensedStabilized product composed of press juice obtained during manufacture of fish meal from which much of the fish oil and some of the water has been removed
10.03Fish oilOil obtained from fish
10.04Fish oil, refined, hardenedOil obtained from fish which has been refined and subjected to hydrogenation

11. MINERALS

NameDescriptionNumber
2

The nature of the source may replace or be indicated additionally in the name

3

The manufacturing process may be included in the name

1

The nature of the source of the sodium may replace or be indicated additionally in the name

11.01Calcium carbonate2Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution
11.02Calcium and magnesium carbonateNatural mixture of calcium carbonate and magnesium carbonate
11.03Calcareous marine algae (Maerl)Product of natural origin obtained from calcareous algae, ground or granulated
11.04Magnesium oxideTechnically pure magnesium oxide (MgO)
11.05KieseriteNatural magnesium sulphate (MgSO4.H2O)
11.06Dicalcium phosphate3Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4.xH2O)
11.07Mono-dicalcium phosphateProduct obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate
11.08Defluorinated rock-phosphateProduct obtained by grinding purified and appropriately defluorinated natural phosphates
11.09Degelatinized bone mealDegelatinized, sterilized and ground bones from which the fat has been removed
11.10Mono-calcium phosphateTechnically pure calcium-bis(dihydrogenphosphate) (Ca(H2–.PO4).xH2O)
11.11Calcium-magnesium phosphateTechnically pure calcium magnesium phosphate
11.12Mono-ammonium phosphateTechnically pure mono-ammonium phosphate (NH4H2PO4)
11.13Sodium chloride1Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt

12. MISCELLANEOUS

NameDescriptionNumber
2

The name may be supplemented by an indication of the type of salt

12.01Bakery wasteBy-product obtained from the manufacture of biscuits, cake or bread
12.02Confectionery wasteBy-product obtained from the manufacture of chocolate, sweets and other confectionery
12.03Fatty acidsBy-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin
12.04Salts of fatty acids2 Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide

PART IVPRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED PART III

ProcessDescriptionCommon name/term
3

“Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”

1

When appropriate the word “expeller” may be replaced by “cake”

ConcentrationIncrease in certain contents by removing water or other constituents
ConcentrateRemoval of outer layers from grains, seeds, fruits, nuts and othersDecorticated
Decortication3
DryingDehydration by artificial or natural processes in order to preserve the productDried (sun or artificially)
ExtractionRemoval either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent

Extracted (in case of oil-containing materials)

Molasses, pulp (in case of products containing sugar or other water soluble components)

ExtrusionPressing, pushing or protrusion of material through orifices under pressure. See also PregelatinizationExtruded
FlakingRolling of moist heat-treated materialFlakes
Flour millingPhysical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)Flour, bran, middlings
Heat treatment/ heatingGeneral term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the materialToasted, cooked, puffed, heat-treated
HydrogenationTreatment of oils and fats to achieve a higher melting pointHardened
HydrolysisBreakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkaliHydrolysed
PressingRemoval by mechanical pressure (either by a screw or other type of press) and possibly some heat, of fat/oil from oil-rich materials, or of juice from fruits or other vegetable products

Expeller1 in case of oil-containing material(s)

Pulp, pomace (in case of fruits, etc.)

PelletingCompaction into a moulded form of presentationPellet
PregelatinizationModification of starch to improve markedly its swelling properties in cold waterPregelatinized
RefiningRemoval of impurities in sugars, oils and other natural materials by chemical/physical treatmentRefined
Wet-millingMechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starchGerm, gluten, starch

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