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Feeding Stuffs Regulations (Northern Ireland) 2001

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Part IPrincipal processes used for the preparation of the feed materials listed in Part II of this Schedule

ProcessDefinitionCommon name or term
(1)(2)(3)(4)
(1)

In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

(2)

‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’

(3)

In French the name ‘issues’ may be used.

(4)

In French ‘Pressage’ may be replaced by ‘Exraction mécanique’ where appropriate.

(5)

Where appropriate the word ‘expeller’ may be replaced by ‘cake’.

(6)

In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.

1Concentration(1)Increase in certain contents by removing water or other constituentsConcentrate
2Decortication(2)Complete or partial removal of outer layers from grains, seeds, fruits nuts and othersDecorticated, partially decorticated
3DryingDehydration by artificial or natural processesDried (sun or artificially)
4ExtractionRemoval 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 solventExtracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
5ExtrusionPressing of material through an orifice under pressure. (See also pregelatinisation)Extruded
6FlakingRolling of moist heat-treated materialFlakes
7Flour millingPhysical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)Flour, bran, middlings(3), feed
8HeatingGeneral term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the materialToasted, cooked, heat treated
9HydrogenationTransformation of unsaturated glycerides into saturated glycerides (of oils and fats)Hardened, partially hardened
10HydrolysisBreakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkaliHydrolysed
11Pressing(4)Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable productsExpeller(5) (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet)
12PelletingSpecial shaping by compression through a diePellet, pelleted
13PregelatinisationModification of starch to improve markedly its swelling properties in cold waterPregelatinised(6), puffed
14RefiningComplete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/ physical treatmentRefined, partially refined
15Wet-millingMechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starchGerm, gluten, starch
16CrushingMechanical processing of grain or other feed materials to reduce their sizeCrushed, crushing
17DesugaringComplete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical meansDesugared, partially desugared

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