{
  "url": "https://openlegislation.uk/feeding-stuffs-regulations-1995/schedule-6/part-IV",
  "json_url": "https://openlegislation.uk/feeding-stuffs-regulations-1995/schedule-6/part-IV.json",
  "legislation": "uksi/1995/1412",
  "legislation_title": "The Feeding Stuffs Regulations 1995",
  "legislation_url": "https://openlegislation.uk/feeding-stuffs-regulations-1995",
  "path": "schedule/6/part/IV",
  "kind": "part",
  "number": "IV",
  "heading": "PRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED IN PART III OF THIS SCHEDULE",
  "text": "Process\nDescription\nCommon Name/Term\nConcentration\nIncrease in certain contents by removing 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 soluble 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\nHydrolysis\nBreakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes 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 products\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 chemical/physical treatment\nRefined\nWet-milling\nMechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch.\nGerm, gluten, starch",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [
    {
      "type": "footnote",
      "label": "f1",
      "text": "“Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked”."
    },
    {
      "type": "footnote",
      "label": "f2",
      "text": "When appropriate, the word “expeller” may be replaced by “cake”."
    }
  ],
  "outstanding_effects": [
    {
      "type": "amended",
      "affecting": "uksi/1998/104",
      "affecting_title": "The Feeding Stuffs (Amendment) Regulations 1998"
    }
  ],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1995/1412/schedule/6/part/IV",
    "retrieved_at": "2026-10-29T13:08:39.063561+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."
}