Schedule 1 Part 1 Paragraphs 11 and 12
| Description of the Category | Definition |
|---|---|
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 |
| Description of the Category | Definition |
|---|---|
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 |
| Number | Name | Description |
|---|---|---|
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” | ||
| 1.01 | Oats | Grains of Avena sativa L. and other cultivars of oats |
| 1.02 | Oat flakes | Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks |
| 1.03 | Oat middlings | By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm |
| 1.04 | Oat hulls and bran | By -product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran |
| 1.05 | Barley | Grains of Hordeum vulgure L. |
| 1.06 | Barley middlings | By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour |
| 1.07 | Rice, broken | By-product of the preparation of polished or glazed rice Oryza sativu L. It consists principally of undersized and/or broken grains |
| 1.08 | Rice 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 |
| 1.09 | Rice bran (white) | By-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ |
| 1.10 | Rice bran with calcium carbonate | By-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 |
| 1.11 | Fodder meal of pre-cooked rice | By-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 |
| 1.12 | Rice germ, expeller | By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere |
| 1.13 | Rice germ, extracted | By-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere |
| 1.14 | Rice starch | Technically pure rice starch |
| 1.15 | Millet | Grains of Panicum miliaceum L. |
| 1.16 | Rye | Grains of Secale cereale L. |
| 1.17 | Rye middlings | By-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 |
| 1.18 | Rye feed | By-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 |
| 1.19 | Rye bran | By-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 |
| 1.20 | Sorghum | Grains of Sorghum bicolor (L.) Moench s.i. |
| 1.21 | Wheat | Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat |
| 1.22 | Wheat middlings | By-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 |
| 1.23 | Wheat feed | By-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 |
| 1.24 | Wheat bran1 | By 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 |
| 1.25 | Wheat germ | By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere |
| 1.26 | Wheat gluten | Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch |
| 1.27 | Wheat gluten feed | Dried 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 |
| 1.28 | Wheat starch | Technically pure wheat starch |
| 1.29 | Spelt | Grains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum |
| 1.30 | Triticale | Grains of the Triticum X Secale hybrid |
| 1.31 | Maize | Grains of Zea mays L. |
| 1.32 | Maize middlings | By-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 |
| 1.33 | Maize bran | By-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 |
| 1.34 | Maize germ, expeller | By-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 |
| 1.35 | Maize germ, extracted | By-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 |
| 1.36 | Maize gluten feed1 | Dried 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 |
| 1.37 | Maize gluten | Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch |
| 1.38 | Maize starch | Technically pure maize starch |
| 1.39 | Pre-gelatinized maize starch2 | Heat treated maize starch, having the property of marked swelling on contact with cold water |
| 1.40 | Malt culms | By-product of malting, consisting mainly of dried rootlets of germinated cereals |
| 1.41 | Brewers' dried grains | By-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products |
| 1.42 | Distillers' dried grains | By-product of alcohol distilling obtained by drying solid residues of fermented grain |
| 1.43 | Distillers' dark grains3 | By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added |
| Number | Name | Description |
|---|---|---|
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. | ||
| 2.01 | Groundnut, partially decorticated, expeller | By-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) |
| 2.02 | Groundnut, partially decorticated, extracted | By-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter) |
| 2.03 | Groundnut, decorticated, expeller | By-product of oil manufacture, obtained by pressing of decorticated groundnuts |
| 2.04 | Groundnut, decorticated, extracted | By-product of oil manufacture, obtained by extraction of decorticated groundnuts |
| 2.05 | Rape seed1 | Seeds 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%) |
| 2.06 | Rape seed, expeller1 | By-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94%) |
| 2.07 | Rape seed, extracted1 | By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%) |
| 2.08 | Rape seed hulls | By-products obtained during dehulling of rape seeds |
| 2.09 | Safflower seed, partially decorticated, extracted | By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L. |
| 2.10 | Copra, expeller | By-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. |
| 2.11 | Copra, extracted | By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm |
| 2.12 | Palm kernel, expeller | By-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 |
| 2.13 | Palm kernel, extracted | By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed |
| 2.14 | Soya (bean), toasted | Soya beans Glycine max. L. Merr. subjected to an appropriate heat treatment |
| 2.15 | Soya (bean), extracted, toasted | By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.) |
| 2.16 | Soya (bean), dehulled, extracted, toasted | By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment |
| 2.17 | Soya (bean) protein concentrate | Product obtained from dehulled, fat extracted soya beans |
| 2.18 | Soya (bean) oil | Oil obtained from soya beans |
| 2.19 | Soya (bean) hulls | By-product obtained during dehulling of soya beans |
| 2.20 | Cotton seed | Seeds of cotton Gossypium spp. from which the fibres have been removed |
| 2.21 | Cotton seed, partially decorticated, extracted | By-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) |
| 2.22 | Cotton seed, expeller | By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed |
| 2.23 | Niger seed, expeller | By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. |
| 2.24 | Sunflower seed | Seeds of the sunflower Helianthus annuus L. |
| 2.25 | Sunflower seed, extracted | By-product of oil manufacture, obtained by extraction of seeds of the sunflower |
| 2.26 | Sunflower seed, partially decorticated, extracted | By-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) |
| 2.27 | Linseed | Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%) |
| 2.28 | Linseed, expeller | By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%) |
| 2.29 | Linseed, extracted | By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%) |
| 2.30 | Olive pulp | By-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel |
| 2.31 | Sesame seed, expeller | By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. |
| 2.32 | Cocoa bean, partially decorticated, extracted | By-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 |
| Number | Name | Description |
|---|---|---|
1 This name must be qualified by an indication of the nature of the heat treatment | ||
| 3.01 | Chick peas | Seeds of Cicer arietinum L. |
| 3.02 | Guar meal, extracted | By-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub. |
| 3.03 | Ervil | Seeds of .Ervum ervilia L. |
| 3.04 | Chickling vetch1 | Seeds of Luthyrus sativus L. submitted to an appropriate heat treatment |
| 3.05 | Lentils | Seeds of Lens culinaris a.o. Medik |
| 3.06 | Sweet lupins | Seeds of Lupinus spp. low in bitter seed content |
| 3.07 | Beans, toasted | Seeds of Phaseolus or Vigna spp. submitted to an appropriate heat treatment to destroy toxic lectins |
| 3.08 | Peas | Seeds of Pisum spp. |
| 3.09 | Pea middlings | By-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins |
| 3.10 | Pea bran | By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas |
| 3.11 | Horse beans | Seeds of Vacia faba L. spp. faba var. equina Pers. and var. minuta (Alef) Mansf. |
| 3.12 | Monantha vetch | Seeds of Vicia monanthos Desf. |
| 3.13 | Vetches | Seeds of Vicia sativa L. var. sativa and other varieties |
| Number | Name | Description |
|---|---|---|
2 This name may be replaced by “sucrose” | ||
| 4.01 | (Sugar) Beet pulp | By-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 molasses | By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar |
| 4.03 | (Sugar) Beet pulp, molassed | By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added |
| 4.04 | (Sugar) Beet vinasse | By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances |
| 4.05 | (Beet) Sugar2 | Sugar extracted from sugar beet |
| 4.06 | Sweet potato | Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation |
| 4.07 | Manioc | Roots of Manihot esculenta Crantz, regardless of their presentation |
| 4.08 | Manioc starch, puffed | Starch obtained from manioc roots, greatly expanded by appropriate heat treatment |
| 4.09 | Potato pulp | By-product of the extraction of potato starch Solanum tuberosum L. |
| 4.10 | Potato starch | Technically pure potato starch |
| 4.11 | Potato protein | Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch |
| Number | Name | Description |
|---|---|---|
| 5.01 | Carob pods | Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed |
| 5.02 | Citrus pulp | By-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice |
| 5.03 | Apple pomace | By-product obtained by pressing apples Malus spp. during the production of apple juice |
| 5.04 | Tomato pulp | By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice |
| 5.05 | Grape pulp | By-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out |
| 5.06 | Grape pips | By-product of the processing of grapes composed of pips, practically exempt of other components |
| Number | Name | Description |
|---|---|---|
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 | ||
| 6.01 | Lucerne meal(1) | Product obtained by drying and milling young luceme Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%) |
| 6.02 | Lucerne pomace | Dried by-product obtained by pressing juice from lucerne |
| 6.03 | Lucerne protein concentrate | Product obtained by artifically drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins |
| 6.04 | Clover meal1 | Product obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%) |
| 6.05 | Grass meal1 | Product obtained by drying and milling young forage plants |
| 6.06 | Wheat straw | Straw of wheat |
| 6.07 | Wheat straw, treated2 | Product obtained by an appropriate treatment of wheat straw |
| Number | Name | Description |
|---|---|---|
3 This name may be replaced by “sucrose” | ||
| 7.01 | (Sugar) Cane molasses | By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar-cane Saccharum officinarum L. |
| 7.02 | (Sugar) Cane vinasse | By-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances |
| 7.03 | (Cane) Sugar3 | Sugar extracted from sugar-cane |
| 7.04 | Seaweed meal | Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content |
| Number | Name | Description |
|---|---|---|
4 This name may be replaced by “milk albumin powder” | ||
| 8.01 | Skimmed-milk powder | Product obtained by drying milk from which most of the fat has been separated |
| 8.02 | Buttermilk powder | Product obtained by drying the liquid which remains after butter churning |
| 8.03 | Whey powder | Product obtained by drying the liquid which remains after cheese, quark, casein making or similar processes |
| 8.04 | Whey powder, low in sugar | Product obained by drying whey from which the lactose has been partly removed |
| 8.05 | Whey protein powder4 | Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment |
| 8.06 | Casein powder | Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet |
| 8.07 | Lactose powder | The sugar separated from milk or whey by purification and drying |
| Number | Name | Description |
|---|---|---|
1 Products containing more than 13% fat in the dry matter must be named as “rich in fat” | ||
| 9.01 | Meat meal1 | Product 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) |
| 9.02 | Meat and bone meal1 | Product 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 |
| 9.03 | Bone meal | Product 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 |
| 9.04 | Greaves | Residual product of the manufacture of tallow and other extracted or physically removed fats of animal origin |
| 9.05 | Poultry offal meal1 | Product obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers |
| 9.06 | Feather meal, hydrolysed | Product obtained by hydrolysing, drying and grinding poultry feathers |
| 9.07 | Blood meal | Product obtained by drying the blood of slaughtered warm-bldoded animals. The product must be substantially free of foreign matter |
| 9.08 | Animal fat | Product composed of fat from warm-blooded land animals |
| Number | Name | Description |
|---|---|---|
1 Products containing more than 75% protein in the dry matter may be named as “rich in protein” | ||
| 10.01 | Fish meal1 | Product 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 |
| 10.02 | Fish solubles, condensed | Stabilized 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 |
| 10.03 | Fish oil | Oil obtained from fish |
| 10.04 | Fish oil, refined, hardened | Oil obtained from fish which has been refined and subjected to hydrogenation |
| Name | Description | Number |
|---|---|---|
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 | ||
| 11.01 | Calcium carbonate2 | Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution |
| 11.02 | Calcium and magnesium carbonate | Natural mixture of calcium carbonate and magnesium carbonate |
| 11.03 | Calcareous marine algae (Maerl) | Product of natural origin obtained from calcareous algae, ground or granulated |
| 11.04 | Magnesium oxide | Technically pure magnesium oxide (MgO) |
| 11.05 | Kieserite | Natural magnesium sulphate (MgSO4.H2O) |
| 11.06 | Dicalcium phosphate3 | Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4.xH2O) |
| 11.07 | Mono-dicalcium phosphate | Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate |
| 11.08 | Defluorinated rock-phosphate | Product obtained by grinding purified and appropriately defluorinated natural phosphates |
| 11.09 | Degelatinized bone meal | Degelatinized, sterilized and ground bones from which the fat has been removed |
| 11.10 | Mono-calcium phosphate | Technically pure calcium-bis(dihydrogenphosphate) (Ca(H2–.PO4).xH2O) |
| 11.11 | Calcium-magnesium phosphate | Technically pure calcium magnesium phosphate |
| 11.12 | Mono-ammonium phosphate | Technically pure mono-ammonium phosphate (NH4H2PO4) |
| 11.13 | Sodium chloride1 | Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt |
| Name | Description | Number |
|---|---|---|
2 The name may be supplemented by an indication of the type of salt | ||
| 12.01 | Bakery waste | By-product obtained from the manufacture of biscuits, cake or bread |
| 12.02 | Confectionery waste | By-product obtained from the manufacture of chocolate, sweets and other confectionery |
| 12.03 | Fatty acids | By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin |
| 12.04 | Salts of fatty acids2 Product obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide | |
| Process | Description | Common 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” | ||
| Concentration | Increase in certain contents by removing water or other constituents | |
| Concentrate | Removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated |
| Decortication3 | ||
| Drying | Dehydration by artificial or natural processes in order to preserve the product | Dried (sun or artificially) |
| Extraction | Removal 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) |
| Extrusion | Pressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization | Extruded |
| Flaking | Rolling of moist heat-treated material | Flakes |
| Flour milling | Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings |
| Heat treatment/ heating | General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material | Toasted, cooked, puffed, heat-treated |
| Hydrogenation | Treatment of oils and fats to achieve a higher melting point | Hardened |
| Hydrolysis | Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali | Hydrolysed |
| Pressing | Removal 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.) |
| Pelleting | Compaction into a moulded form of presentation | Pellet |
| Pregelatinization | Modification of starch to improve markedly its swelling properties in cold water | Pregelatinized |
| Refining | Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment | Refined |
| Wet-milling | Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch | Germ, gluten, starch |