Division 13 MiscellaneousF1

United Kingdom

Feed materials in this chapter containing animal products shall fullfil the requirements of the Regulation (EC) No 1069/2009 and Regulation (EU) No 142/2011 and may be subject to restrictions in use according to Regulation (EC) No 999/2001

Number	Name	Description	Compulsory declarations
The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.
The name shall be supplemented by the indication of the botanical origin.
The name shall be supplemented by the indication of the botanical or animal origin.
The name shall be amended or supplemented to specify the fatty acids used.
The name shall be amended or supplemented to specify the organic acid.
The name shall be supplemented by the words ‘ from animal tissues ’ or ‘ from fermentation ’ , as appropriate
13.1.1	Products from the bakery and pasta industry	Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.	Starch Total sugars, calculated as sucrose, Crude fat, if > 5 %
13.1.2	Products from the pastry industry	Products obtained during and from the production of pastry and cakes. They may be dried.	Starch Total sugars, calculated as sucrose, Crude fat, if > 5 %
13.1.3	Products of the breakfast cereal manufacture	Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.	Crude protein, if > 10 % Crude fibre Crude oils/fats, if > 10 %, Starch, if > 30 % Total sugars, calculated as sucrose, if > 10 %
13.1.4	Products from the confectionery industry	Products obtained during and from the production of sweets, including chocolate goods. They may be dried.	Starch Crude fat, if > 5 % Total sugars, calculated as sucrose
13.1.5	Products of the ice-cream industry	Products obtained during the production of ice-cream. They may be dried.	Starch Total sugars, calculated as sucrose, Crude fat
13.1.6	Products and by-products from processing fresh fruits and vegetables ^f1	Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.	Starch Crude fibre Crude fat, if > 5 % Ash insoluble in HCl, if > 3,5 %
13.1.7	Products from the processing of plants	Products obtained from freezing or drying whole plants or their parts.	Crude Fibre
13.1.8	Products from processing of spices and seasonings	Products obtained from freezing or drying spices and seasonings or their parts.	Crude protein, if > 10 % Crude fibre Crude oils/fats, if > 10 %, Starch, if > 30 % Total sugars, calculated as sucrose, if > 10 %
13.1.9	Products from the processing of herbs	Products obtained from crushing, grinding, freezing or drying herbs or their parts.	Crude Fibre
13.1.10	Products from the potato processing industry	Products obtained when processing potatoes. They may have been dried or frozen.	Starch Crude fibre Crude fat, if > 5 % Ash insoluble in HCl, if > 3,5 %
13.1.11	Products and by-products of the sauces production	Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.	Crude fat
13.1.12	Products and by-products from the savoury snacks industry	Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.	Crude fat
13.1.13	Products from the ready-to-eat food industry	Products obtained during the production of ready to eat food. They may be dried.	Crude fat, if > 5 %
13.1.14	Plants by-products from spirits production	Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue.	Crude protein, if > 10 % Crude fibre Crude oils/fats, if > 10 %
13.1.15	Feed beer	Product of the brewing process which is unsaleable as a human beverage.	Alcohol content Moisture if < 75 %
13.1.16	Sweet flavored drink	Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks. They may be concentrated or dried.	Total sugars, calculated as sucrose. Moisture if > 30 %
13.1.17	Fruit Syrup	Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption	Total sugars, calculated as sucrose Moisture if > 30 %
13.1.18	Sweet flavored syrup	Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup. They may be concentrated or dried.	Total sugars, calculated as sucrose. Moisture if > 30 %
13.2.1	Caramelised sugars	Product obtained by the controlled heating of any sugar.	Total sugars, calculated as sucrose
13.2.2	Dextrose	Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.
13.2.3	Fructose	Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.
13.2.4	Glucose syrup	Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried	Moisture if > 30 %
13.2.5	Glucose molasses	Product produced during refining process of glucose syrups.	Total sugars, calculated as sucrose
13.2.6	Xylose	Sugar extracted from wood.
13.2.7	Lactulose	Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.
13.2.8	Glucosamine (Chitosamine) ^f2	Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat.	Sodium or Potassium, as applicable
13.2.9	Xylo-oligosaccharide	Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose.	Moisture if > 5 %
13.2.10	Gluco-oligosaccharide	Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose.	Moisture if > 28 %
13.3.1	Starch ^f3	Starch.	Starch
13.3.2	Starch , pre-gelatinised	Product consisting of starch expanded by heat treatment.	Starch
13.3.3	Starch mixture	Product consisting of native and/or modified food starch obtained from different botanical sources.	Starch
13.3.4	Starch hydrolysates cake	Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre).	Moisture if < 25 % or > 45 % If moisture < 25 %: Crude fat Crude protein
13.3.5	Dextrin	Dextrin is partially acid hydrolysed starch.
13.3.6	Maltodextrin	Maltodextrin is the partially hydrolysed starch
13.4.1	Polydextrose	Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.
13.5.1	Polyols	Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides.
13.5.2	Isomalt	Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.
13.5.3	Mannitol	Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose.
13.5.4	Xylitol	Product obtained by hydrogenation and fermentation of xylose.
13.5.5	Sorbitol	Product obtained by hydrogenation of glucose
13.6.1	Acid oils from chemical refining ^f4	Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.	Crude fat Moisture if > 1 %
13.6.2	Fatty acids esterified with glycerol ^f5	Glycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm Nickel from hydrogenation.	Moisture if > 1 % Crude fat Nickel if > 20 ppm
13.6.3	Mono di and tri glycerides of fatty acids	Product consisting of mixtures of mono-, di- and triesters of glycerol with fatty acids. They may contain small amounts of free fatty acids and glycerol. May contain up to 50 ppm Nickel from hydrogenation.	Crude fat Nickel if > 20 ppm
13.6.4	Salts of fatty acids	Product obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium hydroxides, oxides or salts. May contain up to 50 ppm Nickel from hydrogenation.	Crude fat (after hydrolysis) Moisture Ca or Na or K or Mg (when appropriate) Nickel if > 20 ppm
13.6.5	Fatty acid distillates from physical refining	Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols.	Crude fat Moisture if > 1 %
13.6.6	Crude fatty acids from splitting	Product obtained by oil/fat splitting. By definition it consists of crude fatty acids C ₆ -C ₂₄ , aliphatic, linear, monocarboxylic, saturated and unsaturated. May contain up to 50 ppm Nickel from hydrogenation.	Crude fat Moisture if > 1 % Nickel if > 20 ppm
13.6.7	Pure distilled fatty acids from splitting	Product obtained by the distillation of crude fatty acids from oil/fat splitting potentially plus hydrogenation. By definition it consists of pure distilled fatty acids C ₆ -C ₂₄ , aliphatic, linear, monocarboxylic, saturated and unsaturated. May contain up to 50 ppm Nickel from hydrogenation	Crude fat Moisture if > 1 % Nickel if > 20 ppm
13.6.8	Soap stocks	Product obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres.	Moisture if < 40 and > 50 % Ca or Na or K or Mg, as appropriate
13.6.9	Mono- and diglycerides of fatty acids esterified with organic acids ^f6	Mono- and diglycerides of fatty acids with at least four carbon atoms esterified with organic acids.	Crude fat
13.6.10	Sucrose esters of fatty acids	Esters of saccharose and fatty acids.	Total sugars, calculated as sucrose Crude fat
13.6.11	Sucroglycerides of fatty acids	Mixture of esters of saccharose and mono and di-glycerides of fatty acids.	Total sugars, calculated as sucrose Crude fat
13.6.12	Palmitoylglucosamine	Lipid organic compound present in the roots of many plants and particularly in most leguminous plants. It is produced by acylation of D-glucosamine with palmitic acid. May contain up to 0,5 % acetone.	Moisture if > 2 %, Crude fat
13.6.13	Salt of lactylates of fatty acids	Non-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified with lactic acid. It may contain the salts of free fatty acids and lactic acid.	Crude fat Moisture if > 1 % Nickel if > 20 ppm Ca or Na or K or Mg as appropriate
13.8.1	Glycerine, crude [Glycerol, crude]	By-product obtained from: the oleochemical process of oil/fat splitting to obtain fatty acids and sweet water, followed by concentration of the sweet water to get crude glycerol or by transesterification (may contain up to 0,5 % methanol) of natural oils/fats to obtain fatty acid methyl esters and sweet water, followed by concentration of the sweet water to get crude glycerol; the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin. Mineral and organic salts might remain in the glycerine (up to 7,5 %). May contain up to 0,5 % Methanol and up to 4 % of Matter Organic Non Glycerol (MONG) comprising of Fatty Acid Methyl Esters, Fatty Acid Ethyl Esters, Free Fatty Acids and Glycerides; saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps. May contain up to 50 ppm Nickel from hydrogenation.	Glycerol Potassium if > 1,5 % Sodium if > 1,5 % Nickel if > 20 ppm
13.8.2	Glycerine [Glycerol]	Product obtained from: the oleochemical process of (a) oil/fat splitting followed by concentration of sweet waters and refining by distillation (see part B, glossary of processes, entry 20) or ion-exchange process; (b) transesterification of natural oils/fats to obtain fatty acid methyl esters and crude sweet water, followed by concentration of the sweet water to get crude glycerol and refining by distillation or ion-exchange process; the production of biodiesel (methyl or ethyl esters of fatty acids) by transesterification of oils and fats of unspecified vegetable and animal origin with subsequent refining of the glycerine. Minimum Glycerol content: 99 % of dry matter; saponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation. May contain up to 50 ppm Nickel from hydrogenation.	Glycerol if < 99 % on dry matter basis Sodium if > 0,1 % Potassium if > 0,1 % Nickel if > 20 ppm
13.9.1	Methyl sulphonyl methane	Organo-sulfur compound ((CH ₃ ) ₂ SO ₂ ) obtained by chemical synthetis which is identical to the naturally occurring source in plants.	Sulphur
13.10.1	Peat	Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.	Crude Fibre
13.10.2	Leonardite	Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years.	Crude Fibre
13.11.1	Propylene glycol; [1,2-propanediol]; [propane-1,2-diol]	Organic compound (a diol or double alcohol) with formula C ₃ H ₈ O ₂ . It is a viscous liquid with a faintly sweet taste, hygroscopic and miscible with water, acetone, and chloroform. May contain up to 0,3 % di-propylene glycol.
13.11.2	Mono-esters of propylene glycol and fatty acids	Mono-esters of propylene glycol and fatty acids, alone or in mixtures with diesters.	Propylene glycol Crude fat
13.12.1	Hyaluronic acid	Glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation	Sodium or Potassium, as applicable
13.12.2	Chondroitin sulphate	Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.	Sodium
13.12.3	Gluconic acid	Gluconic acid (C ₆ H ₁₂ O ₇ ), a water soluable organic acid with a pKa of 3,7, has a clear to brown color. The liquid form has a minimum content of Gluconic acid of 50 %. It is produced through the microbial fermentation of glucose syrup or as the co-product from the manufacturing of food grade glucono-delta-lactone.	Gluconic acid

Annotations

Textual amendments

F1: 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).

Footnotes

f1: The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.
f2: The name shall be supplemented by the words ‘ from animal tissues ’ or ‘ from fermentation ’ , as appropriate
f3: The name shall be supplemented by the indication of the botanical origin.
f4: The name shall be supplemented by the indication of the botanical or animal origin.
f5: The name shall be amended or supplemented to specify the fatty acids used.
f6: The name shall be amended or supplemented to specify the organic acid.