{
  "url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-13",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-68/annex/part-C/division-13.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/C/division/13",
  "kind": "division",
  "number": "13",
  "heading": "Miscellaneous",
  "text": "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\nThe name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable.\nThe name shall be supplemented by the indication of the botanical origin.\nThe name shall be supplemented by the indication of the botanical or animal origin.\nThe name shall be amended or supplemented to specify the fatty acids used.\nThe name shall be amended or supplemented to specify the organic acid.\nThe name shall be supplemented by the words ‘ from animal tissues ’ or ‘ from fermentation ’ , as appropriate\nNumber\nName\nDescription\nCompulsory declarations\n13.1.1\nProducts from the bakery and pasta industry\nProducts obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat, if > 5 %\n13.1.2\nProducts from the pastry industry\nProducts obtained during and from the production of pastry and cakes. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat, if > 5 %\n13.1.3\nProducts of the breakfast cereal manufacture\nSubstances 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.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %,\nStarch, if > 30 %\nTotal sugars, calculated as sucrose, if > 10 %\n13.1.4\nProducts from the confectionery industry\nProducts obtained during and from the production of sweets, including chocolate goods. They may be dried.\nStarch\nCrude fat, if > 5 %\nTotal sugars, calculated as sucrose\n13.1.5\nProducts of the ice-cream industry\nProducts obtained during the production of ice-cream. They may be dried.\nStarch\nTotal sugars, calculated as sucrose,\nCrude fat\n13.1.6\nProducts and by-products from processing fresh fruits and vegetables\nProducts obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.\nStarch\nCrude fibre\nCrude fat, if > 5 %\nAsh insoluble in HCl, if > 3,5 %\n13.1.7\nProducts from the processing of plants\nProducts obtained from freezing or drying whole plants or their parts.\nCrude Fibre\n13.1.8\nProducts from processing of spices and seasonings\nProducts obtained from freezing or drying spices and seasonings or their parts.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %,\nStarch, if > 30 %\nTotal sugars, calculated as sucrose, if > 10 %\n13.1.9\nProducts from the processing of herbs\nProducts obtained from crushing, grinding, freezing or drying herbs or their parts.\nCrude Fibre\n13.1.10\nProducts from the potato processing industry\nProducts obtained when processing potatoes. They may have been dried or frozen.\nStarch\nCrude fibre\nCrude fat, if > 5 %\nAsh insoluble in HCl, if > 3,5 %\n13.1.11\nProducts and by-products of the sauces production\nSubstances 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.\nCrude fat\n13.1.12\nProducts and by-products from the savoury snacks industry\nProducts 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.\nCrude fat\n13.1.13\nProducts from the ready-to-eat food industry\nProducts obtained during the production of ready to eat food. They may be dried.\nCrude fat, if > 5 %\n13.1.14\nPlants by-products from spirits production\nSolid 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.\nCrude protein, if > 10 %\nCrude fibre\nCrude oils/fats, if > 10 %\n13.1.15\nFeed beer\nProduct of the brewing process which is unsaleable as a human beverage.\nAlcohol content\nMoisture if < 75 %\n13.1.16\nSweet flavored drink\nProducts from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks.\nThey may be concentrated or dried.\nTotal sugars, calculated as sucrose.\nMoisture if > 30 %\n13.1.17\nFruit Syrup\nProducts from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption\nTotal sugars, calculated as sucrose\nMoisture if > 30 %\n13.1.18\nSweet flavored syrup\nProducts from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup.\nThey may be concentrated or dried.\nTotal sugars, calculated as sucrose.\nMoisture if > 30 %\n13.2.1\nCaramelised sugars\nProduct obtained by the controlled heating of any sugar.\nTotal sugars, calculated as sucrose\n13.2.2\nDextrose\nDextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.\n13.2.3\nFructose\nFructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.\n13.2.4\nGlucose syrup\nGlucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch. It may be dried\nMoisture if > 30 %\n13.2.5\nGlucose molasses\nProduct produced during refining process of glucose syrups.\nTotal sugars, calculated as sucrose\n13.2.6\nXylose\nSugar extracted from wood.\n13.2.7\nLactulose\nSemi-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.\n13.2.8\nGlucosamine (Chitosamine)\nAmino 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.\nSodium or Potassium, as applicable\n13.2.9\nXylo-oligosaccharide\nChains 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.\nMoisture if > 5 %\n13.2.10\nGluco-oligosaccharide\nProduct obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose.\nMoisture if > 28 %\n13.3.1\nStarch\nStarch.\nStarch\n13.3.2\nStarch , pre-gelatinised\nProduct consisting of starch expanded by heat treatment.\nStarch\n13.3.3\nStarch mixture\nProduct consisting of native and/or modified food starch obtained from different botanical sources.\nStarch\n13.3.4\nStarch hydrolysates cake\nProduct from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre).\nMoisture if < 25 % or > 45 %\nIf moisture < 25 %:\nCrude fat\nCrude protein\n13.3.5\nDextrin\nDextrin is partially acid hydrolysed starch.\n13.3.6\nMaltodextrin\nMaltodextrin is the partially hydrolysed starch\n13.4.1\nPolydextrose\nRandomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.\n13.5.1\nPolyols\nProduct obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides.\n13.5.2\nIsomalt\nSugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation.\n13.5.3\nMannitol\nProduct obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose.\n13.5.4\nXylitol\nProduct obtained by hydrogenation and fermentation of xylose.\n13.5.5\nSorbitol\nProduct obtained by hydrogenation of glucose\n13.6.1\nAcid oils from chemical refining\nProduct 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.\nCrude fat\nMoisture if > 1 %\n13.6.2\nFatty acids esterified with glycerol\nGlycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm Nickel from hydrogenation.\nMoisture if > 1 %\nCrude fat\nNickel if > 20 ppm\n13.6.3\nMono di and tri glycerides of fatty acids\nProduct consisting of mixtures of mono-, di- and triesters of glycerol with fatty acids.\nThey may contain small amounts of free fatty acids and glycerol.\nMay contain up to 50 ppm Nickel from hydrogenation.\nCrude fat\nNickel if > 20 ppm\n13.6.4\nSalts of fatty acids\nProduct obtained by reaction of fatty acids with at least four carbon atoms with calcium, magnesium, sodium or potassium hydroxides, oxides or salts.\nMay contain up to 50 ppm Nickel from hydrogenation.\nCrude fat (after hydrolysis)\nMoisture\nCa or Na or K or Mg (when appropriate)\nNickel if > 20 ppm\n13.6.5\nFatty acid distillates from physical refining\nProduct 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.\nCrude fat\nMoisture if > 1 %\n13.6.6\nCrude fatty acids from splitting\nProduct 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.\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\n13.6.7\nPure distilled fatty acids from splitting\nProduct 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.\nMay contain up to 50 ppm Nickel from hydrogenation\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\n13.6.8\nSoap stocks\nProduct 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.\nMoisture if < 40 and > 50 %\nCa or Na or K or Mg, as appropriate\n13.6.9\nMono- and diglycerides of fatty acids esterified with organic acids\nMono- and diglycerides of fatty acids with at least four carbon atoms esterified with organic acids.\nCrude fat\n13.6.10\nSucrose esters of fatty acids\nEsters of saccharose and fatty acids.\nTotal sugars, calculated as sucrose\nCrude fat\n13.6.11\nSucroglycerides of fatty acids\nMixture of esters of saccharose and mono and di-glycerides of fatty acids.\nTotal sugars, calculated as sucrose\nCrude fat\n13.6.12\nPalmitoylglucosamine\nLipid 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.\nMoisture if > 2 %,\nCrude fat\n13.6.13\nSalt of lactylates of fatty acids\nNon-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.\nCrude fat\nMoisture if > 1 %\nNickel if > 20 ppm\nCa or Na or K or Mg as appropriate\n13.8.1\nGlycerine, crude\n[Glycerol, crude]\nBy-product obtained from:\nthe 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;\nthe 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 %).\nMay 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;\nsaponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps.\nMay contain up to 50 ppm Nickel from hydrogenation.\nGlycerol\nPotassium if > 1,5 %\nSodium if > 1,5 %\nNickel if > 20 ppm\n13.8.2\nGlycerine\n[Glycerol]\nProduct obtained from:\nthe 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;\nthe 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;\nsaponification of oils/fats of vegetable or animal origin, normally with alkali/alkaline earths, to obtain soaps, followed by refining of crude Glycerol and distillation.\nMay contain up to 50 ppm Nickel from hydrogenation.\nGlycerol if < 99 % on dry matter basis\nSodium if > 0,1 %\nPotassium if > 0,1 %\nNickel if > 20 ppm\n13.9.1\nMethyl sulphonyl methane\nOrgano-sulfur compound ((CH 3 ) 2 SO 2 ) obtained by chemical synthetis which is identical to the naturally occurring source in plants.\nSulphur\n13.10.1\nPeat\nProduct from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment.\nCrude Fibre\n13.10.2\nLeonardite\nProduct 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.\nCrude Fibre\n13.11.1\nPropylene glycol; [1,2-propanediol]; [propane-1,2-diol]\nOrganic 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.\n13.11.2\nMono-esters of propylene glycol and fatty acids\nMono-esters of propylene glycol and fatty acids, alone or in mixtures with diesters.\nPropylene glycol\nCrude fat\n13.12.1\nHyaluronic acid\nGlucosamineglucan (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\nSodium or Potassium, as applicable\n13.12.2\nChondroitin sulphate\nProduct obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues.\nSodium\n13.12.3\nGluconic acid\nGluconic 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.\nGluconic acid",
  "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": "The name shall be supplemented by the fruit, vegetable, plant, spices and herbs species, as applicable."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "The name shall be supplemented by the words ‘ from animal tissues ’ or ‘ from fermentation ’ , as appropriate"
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "The name shall be supplemented by the indication of the botanical origin."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "The name shall be supplemented by the indication of the botanical or animal origin."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "The name shall be amended or supplemented to specify the fatty acids used."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "The name shall be amended or supplemented to specify the organic acid."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/68/annex/part/C/division/13",
    "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."
}