{
  "url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-B",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-B.json",
  "legislation": "eur/2013/68",
  "legislation_title": "Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-68",
  "path": "annex/part/B",
  "kind": "division",
  "number": "PART B",
  "heading": "Glossary of processes",
  "text": "In German ‘ Konzentrieren ’ may be replaced by ‘ Eindicken ’ where appropriate, in which case the common qualifier should be ‘ eingedickt ’ .\n‘ Decortication ’ may be replaced by ‘ dehulling ’ or ‘ dehusking ’ where appropriate, in which case the common qualifier should be ‘ dehulled ’ or ‘ dehusked ’ .\nIn the case of rice, this process is referred to as ‘ husking ’ and the common qualifier as ‘ husked ’ .\nIn French the name ‘ issues ’ may be used.\nIn 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.\nIn French ‘ Pressage ’ may be replaced by ‘ Extraction mécanique ’ where appropriate.\nProcess\nDefinition\nCommon name/qualifier\n1\nAir fractionation\nSeparation of particles by means of an air stream\nAir fractionated\n2\nAspiration\nProcess to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow\nAspirated\n3\nBlanching\nProcess consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring, followed by immersion in cold water to halt the cooking process\nBlanched\n4\nBleaching\nRemoving naturally occurring colour by chemical or physical processes or by the use of bleaching earth\nBleached\n5\nChilling\nLowering the temperature below ambient but above freezing point to aid preservation\nChilled\n6\nChopping\nReduction of particle size using one or more knives\nChopped\n7\nCleaning\nRemoval of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds\nCleaned/sorted\n8\nConcentration\nRemoval of water and/or other constituents\nConcentrate\n9\nCondensation\nTransition of a substance from a gaseous to a liquid phase\nCondensed\n10\nCooking\nThe application of heat to change the physical and chemical characteristics of feed materials\nCooked\n11\nCrushing\nReduction of particle size using a crusher\nCrushed\n12\nCrystallisation\nPurification 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.\nCrystallised\n13\nDecortication\nComplete or partial removal of outer layers from grains, seeds, fruits, nuts and others\nDecorticated, partially decorticated\n14\nDehulling/dehusking\nRemoval of the outer skins of beans, grains and seeds usually by physical means\nDehulled or dehusked\n15\nDepectinising\nExtraction of pectins from a feed material\nDepectinised\n16\nDesiccation\nProcess of extracting moisture\nDesiccated\n17\nDesliming\nProcess used to remove the slime layer on a surface\nDeslimed\n18\nDesugaring\nComplete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means\nDesugared, partially desugared\n19\nDetoxification\nProcess by which toxic contaminants are destroyed or reduced in concentration\nDetoxified\n20\nDistillation\nFractionation of liquids by boiling and collecting condensed vapour into a separate container\nDistilled\n21\nDrying\nDehydration by artificial or natural processes\nNaturally dried or artificially dried, as appropriate\n22\nEnsiling\nStorage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives\nEnsiled\n23\nEvaporation\nReducing water content\nEvaporated\n24\nExpansion\nThermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product\nExpanded or puffed\n25\nExpelling\nRemoval of oil/fat by pressing\nExpeller/cake and oil/fat\n26\nExtraction\nRemoval either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components\nExtracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components\n27\nExtrusion\nThermal process during which the product's internal water content is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice\nExtruded\n28\nFermentation\nProcess in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties\nFermented\n29\nFiltration\nThe process of passing a liquid through a porous media or membrane filter in order to remove solid particles\nFiltered\n30\nFlaking\nRolling of moist heat-treated material to generate thin pieces of material\nFlakes\n31\nFlour milling\nReduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings)\nFlour, bran, middlings or feed, as appropriate\n32\nWinterisation\nCooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil.\nWinterised\n33\nFragmentation\nProcess of breaking a feed material into fragments\nFragmented\n34\nFrying\nProcess of cooking feed materials in a oil or fat\nFried\n35\nGelling\nProcess 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\nGelled\n36\nGranulation\nTreatment of feed materials to obtain a specific particle size and consistency\nGranulated\n37\nGrinding/milling\nReducing the particle size of solid feed materials in a dry or wet process\nGround or milled\n38\nHeating\nHeat treatments carried out under specific conditions such as pressure and moisture\nHeated/Heat treated\n39\nHydrogenation\nCatalytic 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 polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups\nHydrogenated, partially hydrogenated\n40\nHydrolysis\nReduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali\nHydrolysed\n41\nLiquefying\nTransition from a solid or a gas phase into a liquid\nLiquefied\n42\nMaceration\nReducing the size of feed materials using mechanical means often in the presence of water or other liquids\nMacerated\n43\nMalting\nAllowing 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\nMalted\n44\nMelting\nTransition from a solid to a liquid phase by the application of heat\nMelted\n45\nMicronisation\nProcess of reducing the average diameter of a solid material's particles to the micrometre scale\nMicronised\n46\nParboiling\nProcess of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process\nPar-boiled\n47\nPasteurisation\nHeating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling\nPasteurised\n48\nPeeling\nRemoval of the skin/peel from fruit and vegetables\nPeeled\n49\nPelleting\nShaping by compression through a die\nPellet, pelleted\n50\nRice milling\nRemoval of almost all or part of the bran and embryo from husked rice\nMilled\n51\nPregelatinisation\nModification of starch to significantly improve its swelling properties in cold water\nPregelatinised\n52\nPressing\nPhysical removal of liquids like fat, oil, water or juice from solids\nExpeller/cake (in case of oil-containing materials)\nPulp, pomace (in case of fruits, etc.)\nPressed pulp (in case of sugar beet)\n53\nRefining\nComplete or partial removal of impurities or unwanted components by chemical/physical treatment\nRefined, partially refined\n54\nRoasting\nHeating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors\nRoasted\n55\nRolling\nReduction of particle size by passing the material, e.g. grains, between pairs of rollers\nRolled\n56\nRumen protection\nProcess 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\nFeed materials which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.\nRumen protected through the action of [insert as applicable]\n57\nSieving/Screening\nSeparation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured\nSieved, sifted, screened\n58\nSkimming\nSeparating the top floating layer of a liquid by mechanical means, e.g. milk fat\nSkimmed\n59\nSlicing\nCutting feed materials into flat pieces\nSliced\n60\nSoaking/Steeping\nMoistening and softening of feed materials, usually seeds, to reduce cooking time, aid seed coat removal and facilitate water uptake to activate the germination process or reduce concentration of naturally occurring anti-nutritive factors\nSteeped\n61\nSpray-drying\nReducing the moisture content of a liquid by creating a spray or mist of feed material to increase the surface area to weight ratio through which warm air is blown\nSpray-dried\n62\nSteaming\nProcess using pressurised steam for heating and cooking to increase digestibility\nSteamed\n63\nToasting\nHeating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors\nToasted\n64\nUltra-filtration\nFiltration of liquids through a fine membrane permeable to small molecules only\nUltra-filtered\n65\nDegermination\nProcess of complete or partial removal of germ from crushed cereal grain\nDegermed, degerminated\n66\nInfra-red micronisation\nThermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking\nInfrared micronised\n67\nOil/fats and hydrogenated oils/fats splitting\nChemical 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.\nSplit\n68\nUltrasound sonication\nRelease of soluble compounds by mechanical processing with power ultrasound and heat in water.\nSonicated\n69\nMechanical food packaging removal\nMechanical removal of packaging material\nMechanically unpacked",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "F",
      "label": "F1",
      "text": "Substituted by Commission Regulation (EU) 2017/1017 of 15 June 2017 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)."
    },
    {
      "type": "footnote",
      "label": "f1",
      "text": "In German ‘ Konzentrieren ’ may be replaced by ‘ Eindicken ’ where appropriate, in which case the common qualifier should be ‘ eingedickt ’ ."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "‘ Decortication ’ may be replaced by ‘ dehulling ’ or ‘ dehusking ’ where appropriate, in which case the common qualifier should be ‘ dehulled ’ or ‘ dehusked ’ ."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "In the case of rice, this process is referred to as ‘ husking ’ and the common qualifier as ‘ husked ’ ."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "In French the name ‘ issues ’ may be used."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "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."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "In French ‘ Pressage ’ may be replaced by ‘ Extraction mécanique ’ where appropriate."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/68/annex/part/B",
    "retrieved_at": "2026-11-01T14:48:53.421364+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}