# The Feeding Stuffs Regulations 1995, 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 Decortication 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 Expeller 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 --- Source: https://www.legislation.gov.uk/uksi/1995/1412/schedule/6/part/IV (the official version) Page: https://openlegislation.uk/feeding-stuffs-regulations-1995/schedule-6/part-IV Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.