# Commission Regulation (EU) No 68/2013 of 16 January 2013 on the Catalogue of feed materials (Text with EEA relevance), Division PART B: Glossary of processes Extent: E+W+S+N.I. In German ‘ Konzentrieren ’ may be replaced by ‘ Eindicken ’ where appropriate, in which case the common qualifier should be ‘ eingedickt ’ . ‘ Decortication ’ may be replaced by ‘ dehulling ’ or ‘ dehusking ’ where appropriate, in which case the common qualifier should be ‘ dehulled ’ or ‘ dehusked ’ . In the case of rice, this process is referred to as ‘ husking ’ and the common qualifier as ‘ husked ’ . In French the name ‘ issues ’ may be used. 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. In French ‘ Pressage ’ may be replaced by ‘ Extraction mécanique ’ where appropriate. Process Definition Common name/qualifier 1 Air fractionation Separation of particles by means of an air stream Air fractionated 2 Aspiration Process to remove dust, fine particles and other particulates with suspended cereal fines from bulk grain during transfer by means of an air-flow Aspirated 3 Blanching Process 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 Blanched 4 Bleaching Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth Bleached 5 Chilling Lowering the temperature below ambient but above freezing point to aid preservation Chilled 6 Chopping Reduction of particle size using one or more knives Chopped 7 Cleaning Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds Cleaned/sorted 8 Concentration Removal of water and/or other constituents Concentrate 9 Condensation Transition of a substance from a gaseous to a liquid phase Condensed 10 Cooking The application of heat to change the physical and chemical characteristics of feed materials Cooked 11 Crushing Reduction of particle size using a crusher Crushed 12 Crystallisation Purification 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 Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others Decorticated, partially decorticated 14 Dehulling/dehusking Removal of the outer skins of beans, grains and seeds usually by physical means Dehulled or dehusked 15 Depectinising Extraction of pectins from a feed material Depectinised 16 Desiccation Process of extracting moisture Desiccated 17 Desliming Process used to remove the slime layer on a surface Deslimed 18 Desugaring Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means Desugared, partially desugared 19 Detoxification Process by which toxic contaminants are destroyed or reduced in concentration Detoxified 20 Distillation Fractionation of liquids by boiling and collecting condensed vapour into a separate container Distilled 21 Drying Dehydration by artificial or natural processes Naturally dried or artificially dried, as appropriate 22 Ensiling Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives Ensiled 23 Evaporation Reducing water content Evaporated 24 Expansion Thermal process during which the product's internal water content, abruptly steamed, leads to the breaking-up of the product Expanded or puffed 25 Expelling Removal of oil/fat by pressing Expeller/cake and oil/fat 26 Extraction Removal either by organic solvent of fat/oil from certain materials or by aqueous solvent of sugar or other water-soluble components Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components 27 Extrusion Thermal 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 Extruded 28 Fermentation Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties Fermented 29 Filtration The process of passing a liquid through a porous media or membrane filter in order to remove solid particles Filtered 30 Flaking Rolling of moist heat-treated material to generate thin pieces of material Flakes 31 Flour milling Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings) Flour, bran, middlings or feed, as appropriate 32 Winterisation Cooling 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. Winterised 33 Fragmentation Process of breaking a feed material into fragments Fragmented 34 Frying Process of cooking feed materials in a oil or fat Fried 35 Gelling Process 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 Gelled 36 Granulation Treatment of feed materials to obtain a specific particle size and consistency Granulated 37 Grinding/milling Reducing the particle size of solid feed materials in a dry or wet process Ground or milled 38 Heating Heat treatments carried out under specific conditions such as pressure and moisture Heated/Heat treated 39 Hydrogenation Catalytic 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 Hydrogenated, partially hydrogenated 40 Hydrolysis Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali Hydrolysed 41 Liquefying Transition from a solid or a gas phase into a liquid Liquefied 42 Maceration Reducing the size of feed materials using mechanical means often in the presence of water or other liquids Macerated 43 Malting Allowing 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 Malted 44 Melting Transition from a solid to a liquid phase by the application of heat Melted 45 Micronisation Process of reducing the average diameter of a solid material's particles to the micrometre scale Micronised 46 Parboiling Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process Par-boiled 47 Pasteurisation Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling Pasteurised 48 Peeling Removal of the skin/peel from fruit and vegetables Peeled 49 Pelleting Shaping by compression through a die Pellet, pelleted 50 Rice milling Removal of almost all or part of the bran and embryo from husked rice Milled 51 Pregelatinisation Modification of starch to significantly improve its swelling properties in cold water Pregelatinised 52 Pressing Physical 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 Refining Complete or partial removal of impurities or unwanted components by chemical/physical treatment Refined, partially refined 54 Roasting Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors Roasted 55 Rolling Reduction of particle size by passing the material, e.g. grains, between pairs of rollers Rolled 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 which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes. Rumen protected through the action of [insert as applicable] 57 Sieving/Screening Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured Sieved, sifted, screened 58 Skimming Separating the top floating layer of a liquid by mechanical means, e.g. milk fat Skimmed 59 Slicing Cutting feed materials into flat pieces Sliced 60 Soaking/Steeping Moistening 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 Steeped 61 Spray-drying Reducing 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 Spray-dried 62 Steaming Process using pressurised steam for heating and cooking to increase digestibility Steamed 63 Toasting Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors Toasted 64 Ultra-filtration Filtration of liquids through a fine membrane permeable to small molecules only Ultra-filtered 65 Degermination Process of complete or partial removal of germ from crushed cereal grain Degermed, degerminated 66 Infra-red micronisation Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking Infrared micronised 67 Oil/fats and hydrogenated oils/fats splitting Chemical 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 68 Ultrasound sonication Release of soluble compounds by mechanical processing with power ultrasound and heat in water. Sonicated 69 Mechanical food packaging removal Mechanical removal of packaging material Mechanically unpacked --- Source: https://www.legislation.gov.uk/eur/2013/68/annex/part/B (the official version) Page: https://openlegislation.uk/eu-regulation-2013-68/annex/part-B Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.