{
  "url": "https://openlegislation.uk/feeding-stuffs-amendment-regulations-1993/schedule-2",
  "json_url": "https://openlegislation.uk/feeding-stuffs-amendment-regulations-1993/schedule-2.json",
  "legislation": "uksi/1993/1442",
  "legislation_title": "The Feeding Stuffs (Amendment) Regulations 1993",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-amendment-regulations-1993",
  "path": "schedule/2",
  "kind": "schedule",
  "number": "2",
  "heading": null,
  "text": "“PART III\nNON-EXCLUSIVE LIST OF THE PRINCIPAL INGREDIENTS NORMALLY USED IN COMPOUND FEEDING STUFFS FOR ANIMALS OTHER THAN PETS\n1.\nCEREAL GRAINS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(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.\n1.01\nOats\nGrains of Avena sativa L. and other cultivars of oats.\n1.02\nOat flakes\nProduct obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.\n1.03\nOat middlings\nBy-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.\n1.04\nOat hulls and bran\nBy-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.\n1.05\nBarley\nGrains of Hordeum vulgare L.\n1.06\nBarley middlings\nBy-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.\n1.07\nRice, broken\nBy-product of the preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.\n1.08\nRice bran (brown)\nBy-product of the first polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ.\n1.09\nRice bran (white)\nBy-product of the second polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.\n1.10\nRice bran with calcium car-bonate\nBy-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.\n1.11\nFodder meal of pre-cooked rice\nBy-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.\n1.12\nRice germ, expeller\nBy-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.\n1.13\nRice germ, extracted\nBy-product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.\n1.14\nRice starch\nTechnically pure rice starch.\n1.15\nMillet\nGrains of Panicum miliaceum L.\n1.16\nRye\nGrains of Secale cereale L.\n1.17\nRye middlings\nBy-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.\n1.18\nRye feed\nBy-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.\n1.19\nRye bran\nBy-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.\n1.20\nSorghum\nGrains of Sorghum bicolor (L.) Moench s.i.\n1.21\nWheat\nGrains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat.\n1.22\nWheat middlings\nBy-product of flour manufacture, obtained from screened grains of wheat or dehusked spelt. It consists principally o f particles of endosperm with fine fragments of the outer skins and some grain waste.\n1.23\nWheat feed\nBy-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.\n1.24\nWheat bran\nBy-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.\n1.25\nWheat germ\nBy-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.\n1.26\nWheat gluten\nDried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch.\n1.27\nWheat gluten feed\nDried 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.\n1.28\nWheat starch\nTechnically pure wheat starch.\n1.29\nSpelt\nGrains of spelt Triticum spelta L., Triticum dioccum Schrank, Triticum monococcum.\n1.30\nTriticale\nGrains of the Triticum X Secale hybrid.\n1.31\nMaize\nGrains of Zea mays L.\n1.32\nMaize middlings\nBy-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 endosperm has been removed than in maize bran.\n1.33\nMaize bran\nBy-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.\nNumber\nName\nDescription\n(1) This name may be replaced by “corn gluten feed”.\n(2) This name may be replaced by “extruded maize starch”.\n(3) This name may be replaced by “distillers dried grains and solubles”.\n1.34\nMaize germ, expeller\nBy-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.\n1.35\nMaize germ, extracted\nBy-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.\n1.36\nMaize gluten feed\nDried 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.\n1.37\nMaize gluten\nDried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch.\n1.38\nMaize starch\nTechnically pure maize starch.\n1.39\nPre-gelatinized maizestarch\nHeat treated maize starch, having the property of marked swelling on contact with cold water.\n1.40\nMalt culms\nBy-product of malting, consisting mainly of dried rootlets of germinated cereals.\n1.41\nBrewers' dried grains\nBy-product of brewing obtained by drying residues of malted and unmalted cereals and other starchy products.\n1.42\nDistillers' dried grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain.\n1.43\nDistillers' dark grains\nBy-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added.\n2.\nOIL SEEDS, OIL FRUITS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(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.\n2.01\nGroundnut, partially de-corticated, expeller\nBy-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter.)2.\n02Groundnut, partially de-corticated, extracted\nBy-product of oil manufacture, obtained by extraction of partially decorticated groundnuts. (Maximum fibre content 16% in the dry matter.)\n2.03\nGroundnut, decorticated, expeller\nBy-product of oil manufacture, obtained by pressing of decorticated groundnuts.\n2.04\nGroundnut, decorticated,extracted\nBy-product of oil manufacture, obtained by extraction of decorticated groundnuts.\n2.05\nRape seed\nSeeds 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%.)\n2.06\nRape seed, expeller\nBy-product of oil manufacture, obtained by pressing of seeds of rape. (Minimum botanical purity 94%.)\n2.07\nRape seed, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%.)\n2.08\nRape seed hulls\nBy-products obtained during dehulling of rape seeds.\n2.09\nSafflower seed, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinc-torius L.\n2.10\nCopra, expeller\nBy-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.\n2.11\nCopra, extracted\nBy-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.\n2.12\nPalm kernel, expeller\nBy-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HL. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed.\n2.13\nPalm kernel, extracted\nBy-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.\n2.14\nSoya (bean), toastedSoya beans Glycine max. L. Merr. subjected to an appropriate heat treatment.\n2.15\nSoya (bean), extracted, toasted\nBy-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter.)\n2.16\nSoya (bean), dehulled, ex-tracted, toasted\nBy-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment.\n2.17\nSoya (bean) protein con-centrate\nProduct obtained from dehulled, fat extracted soya beans.\n2.18\nSoya (bean) oilOil obtained from soya beans.\n2.19\nSoya (bean) hulls\nBy-product obtained during dehulling of soya beans.\n2.20\nCotton seedSeeds of cotton Gossypium spp. from which the fibres have been removed.\n2.21\nCotton seed, partially de-corticated, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.\n5% in the dry matter.)\n2.22\nCotton seed, expeller\nBy-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.\n2.23\nNiger seed, expeller\nBy-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass.\n2.24\nSunflower seedSeeds of the sunflower Helianthus annuus L.\n2.25\nSunflower seed, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of the sunflower.\n2.26\nSunflower seed, partially decorticated, extracted\nBy-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.\n5% in the dry matter.)\n2.27\nLinseedSeeds of linseed Linum usitatissimum L. (Minimum botani-cal purity 93%.)\n2.28\nLinseed, expeller\nBy-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%.)\n2.29\nLinseed, extracted\nBy-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%.)\n2.30\nOlive pulp\nBy-product of oil manufacture, obtained by extraction of pressed olives (Olea europaea L., separated as far as possible from parts of the kernel.\n2.31\nSesame seed, expeller\nBy-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L.\n2.32\nCocoa bean, partially de-corticated, extracted\nBy-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.\n3.\nLEGUME SEEDS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(1) The name must be qualified by an indication of the nature of the heat treatment.\n3.01\nChick peasSeeds of Cicer arietinum L.\n3.02\nGuar meal, extracted\nBy-products obtained after extraction of the mucilage from seeds of Cyamopsis tetragonoloba (L.) Taub.\n3.03\nErvilSeeds of Ervum ervilia L.\n3.04\nChickling vetch\nSeeds of Lathyrus sativus L. submitted to an appropriate heat treatment.\n3.05\nLentilsSeeds of Lens culinaris a.o. Medik.\n3.06\nSweet lupinsSeeds of Lupinus spp, low in bitter seed content.\n3.07\nBeans, toastedSeeds of Phaseolus or Vigna spp. submitted to an appropri-ate heat treatment to destroy toxic lectins.\n3.08\nPeasSeeds of Pisum spp.\n3.09\nPea middlings\nBy-products obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.\n3.10\nPea bran\nBy-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.\n3.11\nHorse beansSeeds of Vicia faba L. spp. faba var. equina Pers, and var. minuta (Alef.) Mansf.\n3.12\nMonantha vetchSeeds of Vicia monanthos Desf.\nNumber\nName\nDescription\n3.13\nVetches\nSeeds of Vicia sativa L. var. sativa and other varieties.\n4.\nTUBERS, ROOTS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(1) This name may be replaced by “sucrose”.\n4.01\n(Sugar) Beet pulp\nBy-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar-beet Beta vulgaris L. ssp. vulgaris var. altissima Doell.\n4.02\n(Sugar) Beet molasses\nBy-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar.\n4.03\n(Sugar) Beet pulp,molassed\nBy-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses has been added.\n4.04\n(Sugar) Beet vinasse\nBy-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid or other organic substances.\n4.05(Beet) Sugar\nSugar extracted from sugar beet.\n4.06\nSweet potato\nTubers of Ipomoea batatas (L.) Poir, regardless of their presentation.\n4.07\nManiocRoots of Manihot esculenta Crantz, regardless of their presentation.\n4.08\nManioc starch, puffedStarch obtained from manioc roots, greatly expanded by appropriate heat treatment.\n4.09\nPotato pulp\nBy-product of the extraction of potato starch Solanum tuberosum L.\n4.10\nPotato starch\nTechnically pure potato starch.\n4.11\nPotato protein\nDried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch.\n5.\nOTHER SEEDS AND FRUITS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n5.01\nCarob pods\nProduct obtained by crushing the dried fruits (pods) of the carob tree Ceratonia siliqua L., from which the locust beans have been removed.\n5.02\nCitrus pulp\nBy-product obtained by pressing citrus fruits Citrus spp. during the production of citrus juice.\n5.03\nApple pomace\nBy-product obtained by pressing apples Malus spp. during the production of apple juice.\n5.04\nTomato pulp\nBy-product obtained by pressing tomatoes Solanum lycoper-sicum Karst. during the production of tomato juice.\n5.05\nGrape pulp\nBy-product of the processing of grapes Vitis vinifera L. after the juice has been pressed out.\n5.06\nGrape pips\nBy-product of the processing of grapes composed of pips, practically exempt of other components.\n6.\nFORAGES AND ROUGHAGES\nNumber\nName\nDescription\n(1) The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name.\n(2) The name must be qualified by reference to the nature of the chemical treatment carried out.\n6.01\nLucerne meal\nProduct obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn (Minimum botanical purity 80%.)\n6.02\nLucerne pomace\nDried by-product obtained by pressing juice from lucerne.\n6.03\nLucerne protein concen-trate\nProduct obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipitate proteins.\n6.04\nClover meal\nroduct obtained by drying and milling young clover Trifolium spp. (Minimum botanical purity 80%.)\n6.05\nGrass meal\nProduct obtained by drying and milling young forage plants.\n6.06\nWheat strawStraw of wheat.\n6.07\nWheat straw, treated\nProduct obtained by an appropriate treatment of wheat straw.\n7.\nOTHER PLANTS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(1) This name may be replaced by “sucrose”.\n7.01\n(Sugar) Cane molasses\nBy-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar-cane Saccharum officinarum L.\n7.02\n(Sugar) Cane vinasse\nBy-product obtained after the fermentation of cane molasses in the production of alcohols, yeast, citric acid or other organic substances.\n7.03\n(Cane) Sugar\nSugar extracted from sugar-cane.\n7.04\nSeaweed meal\nProduct obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content.\n8.\nMILK PRODUCTS\nNumber\nName\nDescription\n(1) This name may be replaced by “milk albumin powder”.\n8.01\nSkimmed-Milk powder\nProduct obtained by drying milk from which most of the fat has been separated.\n8.02\nButtermilk powder\nProduct obtained by drying the liquid which remains after butter churning.\n8.03\nWhey powder\nProduct obtained by drying the liquid which remains after cheese, quark, casein making or similar processes.\n8.04\nWhey powder, low in sugar\nProduct obtained by drying whey from which the lactose has been partly removed.\n8.05\nWhey protein powder\nProduct obtained by drying the protein compounds ex-tracted from whey or milk by chemical or physical treatment.\n8.06\nCasein powder\nProduct obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.\n8.07\nLactose powder\nThe sugar separated from milk or whey by purification and drying.\n9.\nLAND ANIMAL PRODUCTS\nNumber\nName\nDescription\n(1) Products containing more than 13% fat in the dry matter must be named as “rich in fat”.\n9.01\nMeat meal\nProduct 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.)\n9.02\nMeat and bone meal\nProduct 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.\n9.03\nBone meal\nProduct 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.\n9.04\nGreavesResidual product of the manufacture of tallow and other extracted or physically removed fats of animal origin.\n9.05\nPoultry offal meal\nProduct obtained by drying and grinding waste from slaughtered poultry. The product must be substantially free of feathers.\n9.06\nFeather meal, hydrolysed\nProduct obtained by hydrolysing, drying and grinding poultry feathers.\n9.07\nBlood meal\nProduct obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter.\n9.08\nAnimal fat\nProduct composed of fat from warm-blooded land animals.\n10.\nFISH, OTHER MARINE ANIMALS, THEIR PRODUCTS AND BY-PRODUCTS\nNumber\nName\nDescription\n(1) Products containing more than 75% protein in the dry matter may be named as “rich in protein”.\n10.01\nFish meal\nProduct 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.\n10.02\nFish solubles, condensed\nStabilized 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.\n10.03\nFish oilOil obtained from fish.\n10.04\nFish oil, refined, hardened\nOil obtained from fish which has been refined and subjected to hydrogenation.\n11.\nMINERALS\nNumber\nName\nDescription\n(1) The nature of the source may replace or be indicated additionally in the name.\n(2) The manufacturing process may be included in the name.\n(3) The nature of the source of the sodium may replace or be indicated additionally in the name.\n11.01\nCalcium carbonate\nProduct obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.\n11.02\nCalcium and magnesiumcarbonate\nNatural mixture of calcium carbonate and magnesium carbonate.\n11.03\nCalcareous marine algae(Maerl)\nProduct of natural origin obtained from calcareous algae, ground or granulated.\n11.04\nMagnesium oxide\nTechnically pure magnesium oxide (MgO).\n11.05\nKieserite\nNatural magnesium sulphate (MgSO4 H2O).\n11.06\nDicalcium phosphate\nPrecipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO4 xH2O).\n11.07\nMono-dicalcium phosphate\nProduct obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate.\n11.08\nDefluorinated rock-phosphate\nProduct obtained by grinding purified and appropriately defluorinated natural phosphates.\n11.09\nDegelatinized bone meal\nDegelatinized, sterilized and ground bones from which the fat has been removed.\n11.10\nMono-calcium phosphate\nTechnically pure calcium-bis(dihydrogenphosphate)(Ca(H2PO4)2 xH2O).\n11.11\nCalcium-magnesiumphosphate\nTechnically pure calcium magnesium phosphate.\n11.12\nMono-ammoniumphosphate\nTechnically pure mono-ammonium phosphate (NH4H2PO4).\n11.13\nSodium chloride\nTechnically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt.\n12.\nMISCELLANEOUS\nNumber\nName\nDescription\n(1) The name may be supplemented by an indication of the type of salt.\n12.01\nBakery waste\nBy-product obtained from the manufacture of biscuits, cake or bread.\n12.02\nConfectionery waste\nBy-product obtained from the manufacture of chocolate, sweets and other confectionery.\n12.03\nFatty acids\nBy-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin.\n12.04\nSalts of fatty acids\nProduct obtained by saponification of fatty acids with calcium, sodium or potassium-hydroxide.\nPART IV\nPRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED IN PART III OF THIS SCHEDULE\nProcess\nDescription\nCommon Name/Term\n(1) “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”.\nConcentration\nIncrease in certain contents by remov-ing water or other constituents.\nConcentrate\nDecortication\nRemoval of outer layers from grains, seeds, fruits, nuts and others.\nDecorticated\nDrying\nDehydration by artificial or natural processes in order to preserve the product.\nDried (sun or artificially)\nExtraction\nRemoval 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.\nExtracted (in case of oil-containing materials)\nMolasses, pulp (in case of products containing sugar or other water solu-ble components)\nExtrusion\nPressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization.\nExtruded\nFlaking\nRolling of moist heat-treated material.\nFlakes\nFlour milling\nPhysical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings).\nFlour, bran, middlings\nHeat treatment/heating\nGeneral term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material.\nToasted, cooked, puffed, heat-treated\nHydrogenation\nTreatment of oils and fats to achieve a higher melting point.\nHardened\nProcess\nDescription\nCommon Name/Term\n(1) When appropriate, the word “expeller” may be replaced by “cake”.\nHydrolysis\nBreakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzy-mes or acid/alkali.\nHydrolysed\nPressing\nRemoval 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 pro-ducts.\nExpeller in case of oil-containing material(s)\nPulp, pomace (in case of fruits, etc.)\nPelleting\nCompaction into a moulded form of presentation.\nPellet\nPregelatinization\nModification of starch to improve markedly its swelling properties in cold water.\nPregelatinized\nRefining\nRemoval of impurities in sugars, oils and other natural materials by chemi-cal/physical treatment.\nRefined\nWet-milling\nMechanical separation of the compo-nent parts of kernel/grain after steep-ing in water, possibly with sulphur dioxide, for the extraction of starch.\nGerm, gluten, starch\n”",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "(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."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "(1) This name may be replaced by “corn gluten feed”."
    },
    {
      "type": "footnote",
      "label": "f3",
      "text": "(2) This name may be replaced by “extruded maize starch”."
    },
    {
      "type": "footnote",
      "label": "f4",
      "text": "(3) This name may be replaced by “distillers dried grains and solubles”."
    },
    {
      "type": "footnote",
      "label": "f5",
      "text": "(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."
    },
    {
      "type": "footnote",
      "label": "f6",
      "text": "(1) The name must be qualified by an indication of the nature of the heat treatment."
    },
    {
      "type": "footnote",
      "label": "f7",
      "text": "(1) This name may be replaced by “sucrose”."
    },
    {
      "type": "footnote",
      "label": "f8",
      "text": "(1) The term “meal” may be replaced by “pellets”. The method of drying may be indicated additionally in the name."
    },
    {
      "type": "footnote",
      "label": "f9",
      "text": "(2) The name must be qualified by reference to the nature of the chemical treatment carried out."
    },
    {
      "type": "footnote",
      "label": "f10",
      "text": "(1) This name may be replaced by “sucrose”."
    },
    {
      "type": "footnote",
      "label": "f11",
      "text": "(1) This name may be replaced by “milk albumin powder”."
    },
    {
      "type": "footnote",
      "label": "f12",
      "text": "(1) Products containing more than 13% fat in the dry matter must be named as “rich in fat”."
    },
    {
      "type": "footnote",
      "label": "f13",
      "text": "(1) Products containing more than 75% protein in the dry matter may be named as “rich in protein”."
    },
    {
      "type": "footnote",
      "label": "f14",
      "text": "(1) The nature of the source may replace or be indicated additionally in the name."
    },
    {
      "type": "footnote",
      "label": "f15",
      "text": "(2) The manufacturing process may be included in the name."
    },
    {
      "type": "footnote",
      "label": "f16",
      "text": "(3) The nature of the source of the sodium may replace or be indicated additionally in the name."
    },
    {
      "type": "footnote",
      "label": "f17",
      "text": "(1) The name may be supplemented by an indication of the type of salt."
    },
    {
      "type": "footnote",
      "label": "f18",
      "text": "(1) “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”."
    },
    {
      "type": "footnote",
      "label": "f19",
      "text": "(1) When appropriate, the word “expeller” may be replaced by “cake”."
    }
  ],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1993/1442/schedule/2",
    "retrieved_at": "2026-10-29T13:55:44.664333+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."
}