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

Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance)

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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.

ProcessDefinitionCommon name/qualifier
1 Air fractionationSeparation of particles by means of an air streamAir fractionated
2 AspirationProcess to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flowAspirated
3 BlanchingProcess 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 processBlanched
4 BleachingRemoving naturally occurring colourBleached
5 ChillingLowering the temperature below ambient but above freezing point to aid preservationChilled
6 ChoppingReduction of particle size using one or more knivesChopped
7 CleaningRemoval of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weedsCleaned/sorted
8 Concentration aIncrease in certain contents by removal of water and/or other constituentsConcentrate
9 CondensationTransition of a substance from a gaseous to a liquid phaseCondensed
10 CookingThe application of heat to change the physical and chemical characteristics of feed materialsCooked
11 CrushingReduction of particle size using a crusherCrushed, crushing
12 CrystallisationPurification 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 bComplete or partial removal of outer layers from grains, seeds, fruits, nuts and othersDecorticated, partially decorticated
14 Dehulling/dehuskingRemoval of the outer skins of beans, grains and seeds usually by physical meansDehulled or dehuskedc
15 DepectinisingExtraction of pectins from a feed materialDepectinised
16 DesiccationProcess of extracting moistureDesiccated
17 DeslimingProcess used to remove the slime layer on the surfaceDeslimed
18 DesugaringComplete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical meansDesugared, partially desugared
19 DetoxificationProcess by which toxic contaminants are destroyed or reduced in concentrationDetoxified
20 DistillationFractionation liquids by boiling and collecting the condensed vapour into a separate containerDistilled
21 DryingDehydration by artificial or natural processesDried (sun or artificially)
22 EnsilingStorage of feed materials in a silo possibly with the addition of preservatives or by using anaerobic conditions possibly with silage additivesEnsiled
23 EvaporationReducing the water contentEvaporated
24 ExpansionThermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the productExpanded or puffed
25 ExpellingRemoval of oil/fat by pressingExpeller/cake and oil/fat
26 ExtractionRemoval either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble componentsExtracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components
27 ExtrusionThermal 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 orificeExtruded
28 FermentationProcess 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/propertiesFermented
29 FiltrationSeparation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membraneFiltered
30 FlakingRolling of moist heat-treated materialFlakes
31 Flour millingReduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)Flour, bran, middlingsd, feed
32 FractionationSeparation of feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces awayFractionated
33 FragmentationProcess of breaking a feed material into fragmentsFragmented
34 FryingProcess of cooking feed materials in a oil or fatFried
35 GellingProcess 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 agentsGelled
36 GranulationTreatment of feed materials to obtain a specific particle size and consistencyGranulated
37 Grinding/millingReducing the particle size of solid feed materials in a dry or wet processGround or milled
38 HeatingHeat treatments carried out under specific conditionsHeat treated
39 HydrogenationCatalytic 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 groupsHydrogenated, partially hydrogenated
40 HydrolysisReduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkaliHydrolysed
41 LiquefyingTransition from a solid or a gas phase into a liquidLiquefied
42 MacerationReducing the size of feed materials using mechanical means often in the presence of water or other liquidsMacerated
43 MaltingAllowing 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 peptidesMalted
44 MeltingTransition from a solid to a liquid phase by the application of heatMelted
45 MicronisationProcess of reducing the average diameter of a solid material’s particles to the micrometer scaleMicronised
46 ParboilingProcess of soaking in water and subjecting to a heat treatment so that the starch is fully gelatinised, followed by a drying processPar-boiled
47 PasteurisationHeating to a critical temperature for a specified ‘amount’ of time to eliminate harmful micro-organisms followed by rapid coolingPasteurised
48 PeelingRemoval of the skin/peel from fruit and vegetablesPeeled
49 PelletingShaping by compression through a diePellet, pelleted
50 Rice millingRemoving almost all or part of the bran and embryo from husked riceMilled
51 PregelatinisationModification of starch to improve significantly its swelling properties in cold waterPregelatinisede
52 Pressing fPhysical 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 RefiningComplete or partial removal of impurities or unwanted components by chemical/physical treatmentRefined, partially refined
54 RoastingHeating of feed materials in a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factorsRoasted
55 RollingReduction of particle size by passing the feed material, e.g. grains, between pairs of rollersRolled
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/ScreeningSeparation of particles of different sizes by passing feed materials through screen(s) while being shaken or pouredSieved, sifted, screened
58 SkimmingSeparating the top floating layer of a liquid by mechanical means, e.g. milk fatSkimmed
59 SlicingCutting feed materials into flat piecesSliced
60 Soaking/SteepingMoistening 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 factorsSteeped
61 Spray dryingReducing 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 blownSpray dried
62 SteamingProcess using pressurised steam for heating and cooking to increase digestibilitySteamed
63 ToastingHeating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factorsToasted
64 Ultra-filtrationFiltration of liquids through a membrane permeable only for small moleculesUltra-filtrated
65 DegerminationProcess of complete or partial removal of germ from crushed cereal grainDegermed, degerminated
66 Infra-red micronisationThermal process using infra red heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flakingInfra red micronised
67 Oil/fats and hydrogenated oils/fats splittingChemical 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

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