Part IV PRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED IN PART III OF THIS SCHEDULE
| Process | Description | Common Name/Term |
|---|---|---|
| Concentration | Increase in certain contents by removing water or other constituents | Concentrate |
| Decorticationf1 | Removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated |
| Drying | Dehydration by artificial or natural processes in order to preserve the product | Dried (sun or artificially) |
| Extraction | Removal 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 | Extracted (in case of oil-containing materials) Molasses, pulp (in case of products containing sugar or other water soluble components) |
| Extrusion | Pressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization | Extruded |
| Flaking | Rolling of moist heat-treated material | Flakes |
| Flour milling | Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings |
| Heat treatment/heating | General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material | Toasted, cooked, puffed, heat-treated |
| Hydrogenation | Treatment of oils and fats to achieve a higher melting point | Hardened |
| Hydrolysis | Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali | Hydrolysed |
| Pressing | Removal 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 products | Expellerf2 in case of oil-containing material(s) Pulp, pomace (in case of fruits, etc.) |
| Pelleting | Compaction into a moulded form of presentation | Pellet |
| Pregelatinization | Modification of starch to improve markedly its swelling properties in cold water | Pregelatinized |
| Refining | Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment | Refined |
| Wet-milling | Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch. | Germ, gluten, starch |
Annotations
Footnotes
- f1
-
“Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”.
- f2
-
When appropriate, the word “expeller” may be replaced by “cake”.