# The Feeding Stuffs Regulations 2000, Part I: PRINCIPAL PROCESSES USED FOR THE PREPARATION OF THE FEED MATERIALS LISTED IN PART II OF THIS SCHEDULE


Process
Definition
Common name or term
(1)
(2)
(3)
(4)
(1) In German “Konzentrieren” may be replaced by “Eindicken” where appropriate, in which case the common qualifier should be “eingedickt”.
(2) “Decortication” may be replaced by “dehulling” or “dehusking” where appropriate, in which case the common qualifier should be “dehulled” or “dehusked”.
(3) In French the name “issues” may be used.
(4) In French “Pressage” may be replaced by “Extraction mécanique” where appropriate.
(5) Where appropriate the word “expeller” may be replaced by “cake”.
(6) In German the qualifier “aufgeschlossen” and the name “Quellwasser” (referring to starch) may be used.
1
Concentration
Increase in certain contents by removing water or other constituents
Concentrate
2
Decortication
Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others
Decorticated, partially decorticated
3
Drying
Dehydration by artificial or natural processes
Dried (sun or artificially)
4
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 the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
5
Extrusion
Pressing of material through an orifice under pressure. (See also pregelatinisation)
Extruded
6
Flaking
Rolling of moist heat-treated material
Flakes
7
Flour milling
Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)
Flour, bran, middlings, feed
8
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, heat treated
9
Hydrogenation
Transformation of unsaturated glycerides into saturated glycerides (of oils and fats)
Hardened, partially hardened
10
Hydrolysis
Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali
Hydrolysed
11
Pressing
Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products
Expeller (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet)
12
Pelleting
Special shaping by compression through a die
Pellet, pelleted
13
Pregelatinisation
Modification of starch to improve markedly its swelling properties in cold water
Pregelatinised, puffed
14
Refining
Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment
Refined, partially refined
15
Wet-milling
Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch
Germ, gluten, starch
16
Crushing
Mechanical processing of grain or other feed materials to reduce their size
Crushed, crushing
17
Desugaring
Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means
Desugared, partially desugared

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Source: https://www.legislation.gov.uk/uksi/2000/2481/schedule/2/part/I (the official version)
Page: https://openlegislation.uk/feeding-stuffs-regulations-2000/schedule-2/part-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.