Process

Definition

Common name/qualifier

1

Air fractionation

Separation of particles by means of an air stream.

Air fractionated

2

Aspiration

Process to remove dust, fine particles and other parts with suspended cereal fines from a bulk of grain during transfer by means of an air-flow

Aspirated

3

Blanching

Process consisting of heat treatment of an organic substance by boiling or steaming in order to denature natural enzymes, soften tissue and remove raw flavouring and followed by immersion in cold water to halt the cooking process.

Blanched

4

Bleaching

Removing naturally occurring colour

Bleached

5

Chilling

Lowering the temperature below ambient but above freezing point to aid preservation.

Chilled

6

Chopping

Reduction of particle size using one or more knives.

Chopped

7

Cleaning

Removal of objects (contaminants, e.g. stones) or vegetative parts of the plant e.g. unattached particles of straw or husks or weeds.

Cleaned/Sorted

8

Concentration (1)

Increase in certain contents by removal of water and/or other constituents.

Concentrate

9

Condensation

Transition of a substance from a gaseous to a liquid phase.

Condensed

10

Cooking

The application of heat to change the physical and chemical characteristics of feed materials.

Cooked

11

Crushing

Reduction of particle size using a crusher.

Crushed, crushing

12

Crystallisation

Purification by the formation of solid crystals from a liquid solution. Impurities in the liquid are usually not incorporated into the lattice structure of the crystal.

Crystallised

13

Decortication (2)

Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others.

Decorticated, partially decorticated

14

Dehulling/dehusking

Removal of the outer skins of beans, grains and seeds usually by physical means.

Dehulled or dehusked

15

Depectinising

Extraction of pectins from a feed material.

Depectinised

16

Desiccation

Process of extracting moisture

Desiccated

17

Desliming

Process used to remove the slime layer on the surface.

Deslimed

18

Desugaring

Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means.

Desugared, partially desugared

19

Detoxification

Process by which toxic contaminants are destroyed or reduced in concentration.

Detoxified

20

Distillation

Fractionation liquids by boiling and collecting the condensed vapour into a separate container.

Distilled

21

Drying

Dehydration by artificial or natural processes.

Dried (sun or artificially)

22

Ensiling

Storage of feed materials in a silo possibly with the addition of preservatives or by using anaerobic conditions possibly with silage additives

Ensiled

23

Evaporation

Reducing the water content.

Evaporated

24

Expansion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product.

Expanded

25

Expelling

Removal of oil/fat by pressing.

Expeller/cake and oil/fat

26

Extraction

Removal either by organic solvent of fat/ oil from certain materials or by aqueous solvent of sugar or other water-soluble components.

Extracted/meal and fat/oil, molasses/pulp and sugar or other water-soluble components

27

Extrusion

Thermal process during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product combined with special shaping by passing through an orifice.

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts are produced or used to act on materials to promote a change in their chemical composition/properties.

Fermented

29

Filtration

Separation of a mixture of liquid and solid materials by passing the liquid through a porous medium or membrane.

Filtered

30

Flaking

Rolling of moist heat-treated material.

Flakes

31

Flour milling

Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings).

Flour, bran, middlings (3), feed

32

Fractionation

Separation of feed material fragments by sieving and/or treated with a stream of air that carries the light shell pieces away.

Fractionated

33

Fragmentation

Process of breaking a feed material into fragments.

Fragmented

34

Frying

Process of cooking feed materials in a oil or fat.

Fried

35

Gelling

Process to form a gel, a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough usually using gelling agents

Gelled

36

Granulation

Treatment of feed materials to obtain a specific particle size and consistency

Granulated

37

Grinding/milling

Reducing the particle size of solid feed materials in a dry or wet process.

Ground or milled

38

Heating

heat treatments carried out under specific conditions

Heat treated

39

Hydrogenation

Transformation with the use of a catalyst of unsaturated into saturated glycerides (of oils and fats) or free fatty acids, or of reducing sugars into the analogous polyols.

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either enzymes or acid/alkali.

Hydrolysed

41

Liquefying

Transition from a solid or a gas phase into a liquid.

Liquefied

42

Maceration

Reducing the size of feed materials using mechanical means often in the presence of water or other liquids.

Macerated

43

Malting

Allowing grain to commence germination to activate naturally occurring enzymes that are able to break down starch to fermentable carbohydrates and proteins to amino acids and peptides.

Malted

44

Melting

Transition from a solid to a liquid phase by the application of heat.

Melted

45

Micronisation

Process of reducing the average diameter of a solid material's particles to the micrometer scale.

Micronised

46

Parboiling

Process of cooking partially by boiling for a short period

Par-boiled

47

Pasteurisation

Heating to a critical temperature for a specified ‘amount’ of time to eliminate harmful micro-organisms followed by rapid cooling.

Pasteurised

48

Peeling

Removal of the skin/peel from fruit and vegetables.

Peeled

49

Pelleting

Shaping by compression through a die

Pellet, pelleted

50

Polishing

The polishing of dehulled grain, e.g. rice, by rotation in drums resulting in a grain with a bright, shiny appearance.

Polished

51

Pregelatinisation

Modification of starch to improve significantly its swelling properties in cold water.

Pregelatinised (4), puffed

52

Pressing (5)

Physical removal of liquids like fat, oil, water or juice from solids.

Expeller/cake (in case of oil-containing materials)

Pulp, pomace (in case of fruits, etc.)

Pressed pulp (in case of sugar beet)

53

Refining

Complete or partial removal of impurities or unwanted components by chemical/-physical treatment.

Refined, partially refined

54

Roasting

Heating of feed materials in a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors.

Roasted

55

Rolling

Reduction of particle size by passing the feed material, e.g. grains, between pairs of rollers.

Rolled

56

Rumen protection

Process which, either by physical treatment with use of heat, pressure, steam and combination of such conditions and/or through the action of processing aids, aims to protect the nutrients from degradation in the rumen

Rumen protected

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) while being shaken or poured.

Sieved, sifted, screened

58

Skimming

Separating the top floating layer of a liquid by mechanical means, e.g. milk fat.

Skimmed

59

Slicing

Cutting feed materials into flat pieces

Sliced

60

Soaking/Steeping

Moistening and softening of feed materials, usually seeds, to reduce cooking time, aid in seed coat removal, facilitate the uptake of water to activate the germination process or reduce the concentration of naturally occurring anti-nutritive factors.

Steeped

61

Spray drying

Reducing the moisture content of a liquid by creating a spray or mist of the feed material to increase the surface area to weight ratio through which warm air is blown.

Spray dried

62

Steaming

Process using pressurized steam for heating and cooking to increase digestibility.

Steamed

63

Toasting

Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors.

Toasted

64

Ultra-filtration

Filtration of liquids through a membrane permeable only for small molecules.

Ultra-filtrated

Number

Name

Description

Compulsory declarations

1.1.1

Barley

Grains of Hordeum vulgare L. It may be rumen protected.

Method of rumen protection, if applicable

1.1.2

Barley, puffed

Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure.

Starch

1.1.3

Barley, roasted

Product of barley roasting process which is partially roasted with low colour.

Starch, if > 10 %

Crude protein, if > 15 %

1.1.4

Barley flakes

Product obtained by steaming and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.

Starch

Method of rumen protection, if applicable

1.1.5

Barley fibre

Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre.

Crude fibre

Crude protein, if > 10 %

1.1.6

Barley hulls

Product of ethanol-starch manufacture after dry milling, screening and dehulling of barley grains.

Crude fibre

Crude protein, if > 10 %

1.1.7

Barley middlings

Product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.1.8

Barley protein

Product from barley obtained after starch and bran separation. It consists principally of protein.

Crude protein

Starch

1.1.9

Barley protein feed

Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. It may be dried.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

1.1.10

Barley solubles

Product from barley obtained after wet protein and starch extraction.

Crude protein

1.1.11

Barley bran

Product of flour manufacture, obtained from screened grains of dehusked barley. 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.

Crude fibre

1.1.12

Liquid barley starch

Secondary starch fraction from the production of starch from barley.

If moisture < 50 %:

1.1.13

Malting barley screenings

Product from malting barley cleaning consisting of small malting barley grains and fractions of broken malting barley grains separated before the malting process.

Crude fibre

Crude ash if > 2,2 %

1.1.14

Malting barley and malt fines

Cereal fines aspirated from grain transfer operations.

Crude fibre

1.1.15

Malting barley husks

Product from malting barley cleaning consisting of fractions of husk and fines.

Crude fibre

1.1.16

Barley distillers solids, wet

Product of ethanol manufacture from barley. It contains solid feed fraction from distillation.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.1.17

Barley distillers solubles, wet

Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation.

Moisture, if < 45 % or > 70 %

If moisture < 45 %

1.1.18

Malt (6)

Product from germinated cereals, dried, milled and/or extracted.

1.1.19

Malt rootlets (6)

Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains. It may be milled.

1.2.1

Maize (7)

Grains of Zea mays L. ssp. mays. It may be rumen protected.

Method of rumen protection, if applicable

1.2.2

Maize flakes

Product obtained by steaming and rolling dehusked maize. It may contain a small proportion of maize husks.

Starch

1.2.3

Maize middlings

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.

Crude fibre

Starch

1.2.4

Maize bran

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.

Crude fibre

1.2.5

Maize cobs

Central core of a maize ear. It comprises unseparated rachis, grain and leaves.

Crude fibre

Starch

1.2.6

Maize screenings

Fraction of maize left after screening process.

1.2.7

Maize fibre

Product of the manufacture of maize starch. It consists principally of fibre.

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

1.2.8

Maize gluten

Product of the manufacture of maize starch. It consists principally of gluten obtained during separation of starch.

Crude protein

Moisture, if < 70 % or > 90 %

1.2.9

Maize gluten feed

Product obtained during the manufacture of maize starch. It is composed of bran and maize solubles. The product may also include broken maize and residues from the oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added, it may be dried.

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

1.2.10

Maize germ

Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm.

Moisture, if < 40 % or > 60 %

If moisture < 40 %:

1.2.11

Maize germ expeller

Product of oil manufacture obtained by pressing of processed maize germ to which parts of the endosperm and testa may still adhere.

Crude protein

Crude fat

1.2.12

Maize germ meal

Product of oil manufacture, obtained by extraction of processed maize germ.

Crude protein

1.2.13

Crude maize germ oil

Product obtained from maize germ.

Crude fat

1.2.14

Maize, puffed

Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure.

Starch

1.2.15

Maize steep liquor

Concentrated liquid fraction from the steeping process of corn.

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

1.2.16

Sweet corn silage

By-product of the sweet-corn processing industry, composed of centre cobs, husks, base of the kernels, chopped and drained or pressed. Generated by chopping the sweet-corn cobs, husks and leaves, with presence of sweet-corn kernels.

Crude fibre

1.3.1

Millet

Grains of Panicum miliaceum L.

1.4.1

Oats

Grains of Avena sativa L. and other cultivars of oats.

Method of rumen protection, if applicable

1.4.2

Dehulled oats

Dehulled grains of oats. It may be steam treated.

1.4.3

Oat flakes

Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.

Starch

1.4.4

Oat middlings

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.

Crude fibre

Starch

1.4.5

Oat bran

Product of flour manufacture, obtained from screened grains of dehusked oat. 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.

Crude fibre

1.4.6

Oat hulls

Product obtained during dehulling of oat grains.

Crude fibre

1.4.7

Oat, puffed

Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure.

Starch

1.4.8

Oat groats

Cleaned oats with the hull removed.

Crude fibre

Starch

1.4.9

Oat flour

Product obtained by milling of oat grains.

Crude fibre

Starch

1.4.10

Fodder oat flour

Oats product with high content in starch, after decortication.

Crude fibre

1.4.11

Oat feed

Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.

Crude Fibre

1.5.1

Quinoa seed, extracted

Cleaned whole seed of the quinoa plant (Chenopodium quinoa Willd.) from which the saponin contained in the seeds outer layer has been removed.

1.6.1

Rice, broken

Product of rice (Oryza sativa L.) milling, consisting principally of undersized and/or broken grains produced during milling.

Starch

1.6.2

Rice, milled

Husked rice from which all or part of the bran and embryo have been removed by milling.

Starch

1.6.3

Rice, pre-gelatinized

Product obtained from milled or broken rice by means of a treatment in humid, warm conditions and under pressure.

Starch

1.6.4

Rice, extruded

Product obtained by extruding rice flour.

Starch

1.6.5

Rice flakes;

[Rice pre-gelatinized]

Product obtained by flaking pregelatinized rice grains or broken grains.

Starch

1.6.6

Rice, husked/brown

Paddy rice from which only the husk has been removed.

Starch

Crude fibre

1.6.7

Ground fodder rice

Product obtained by grinding fodder rice, consisting either of green, chalky or unripe grains, sifted out during the milling of husked rice, or of normal husked grains which are yellow or spotted.

Starch

1.6.8

Rice flour

Product obtained by grinding milled rice.

Starch

1.6.9

Brown rice flour

Product obtained by grinding brown rice.

Crude Fibre

Starch

1.6.10

Rice bran

Product from husked rice milling consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ.

Crude fibre

1.6.11

Rice bran with calcium carbonate

Product of the polishing of husked rice consisting mainly of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing

Crude fibre

Calcium carbonate

1.6.12

Defatted rice bran

Rice bran resulting from oil extraction.

Crude fibre

1.6.13

Rice bran oil

Oil extracted from stabilized rice bran.

Crude fat

1.6.14

Rice middlings

Product of rice flour and starch production, obtained by dry or wet milling and sieving. It consists principally of starch, protein, fat and fibre.

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Fodder meal from parboiled rice

Product of the polishing of husked parboiled rice, consisting principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process.

Crude fibre

Calcium carbonate

1.6.16

Brewers’ rice

The smallest broken fragments from the rice milling process, usually about one quarter of a full grain.

Starch

1.6.17

Rice germ

Product mainly consisting of the embryo removed during the rice milling process and separated from the bran.

Crude fat

Crude protein

1.6.18

Rice germ expeller

Product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.

Crude protein

Crude fat

Crude fibre

1.6.19

Rice germ meal

Product of oil manufacture, obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere.

Crude protein

1.6.20

Rice protein

Product of rice starch production from broken rice, obtained by wet milling, sieving, separation, concentration and drying.

Crude protein

1.6.21

Liquid polished rice feed

Concentrated liquid product of wet milling and sieving rice.

Starch

1.7.1

Rye

Grains of Secale cereale L.

1.7.2

Rye middlings

Product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some miscellaneous parts of the grain.

Starch

Crude fibre

1.7.3

Rye feed

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.

Starch

Crude fibre

1.7.4

Rye bran

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.

Starch

Crude fibre

1.8.1

Sorghum; [Milo]

Grains/seeds of Sorghum bicolor (L.) Moench

1.8.2

Sorghum white

Grains of white Sorghum

1.8.3

Sorghum gluten feed

Dried product obtained during the separation of sorghum starch. It consists principally of bran and a small quantity of gluten. The product may also include dried residues of maceration water and germs could be added.

Crude protein

1.9.1

Spelt

Grains of spelt Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum.

1.9.2

Spelt bran

Product of the manufacture of spelt flour. It consists principally of outer skins and some spelt germ fragments, with some endosperm particles.

Crude fibre

1.9.3

Spelt hulls

Product obtained during dehulling of spelt grains.

Crude fibre

1.9.4

Spelt middlings

Product obtained during the processing of screened, dehulled spelt into spelt flour. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.10.1

Triticale

Grains of Triticum X Secale cereale L. Hybrid.

1.11.1

Wheat

Grains of Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat. It may be rumen protected.

Method of rumen protection, if applicable

1.11.2

Wheat rootlets

Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains.

1.11.3

Wheat, pre-gelatinised

Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure.

Starch

1.11.4

Wheat middlings

Product of flour manufacture obtained from screened grains of wheat or dehusked spelt. It consists principally of particles of endosperm with fine fragments of the outer skins and some grain screenings.

Crude fibre

Starch

1.11.5

Wheat flakes

Product obtained by steaming and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.

Crude fibre

Starch

Method of rumen protection, if applicable

1.11.6

Wheat feed

Product of flour or malting 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.

Crude fibre

1.11.7

Wheat bran (8)

Product of flour or malting 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.

Crude fibre

1.11.8

Malted fermented wheat particles

Product obtained by a process combining malting and fermentation of wheat and wheat bran. The product is then dried and ground.

Starch

Crude fibre

1.11.10

Wheat fibre

Fibre extracted from wheat processing. It consists principally of fibre.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

1.11.11

Wheat germ

Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.

Crude protein

Crude fat

1.11.12

Wheat germ, fermented

Product of fermentation of wheat germ, with inactivated micro-organisms.

Crude protein

Crude fat

1.11.13

Wheat germ expeller

Product of oil manufacture, obtained by pressing of wheat germ (Triticum aestivum L., Triticum durum Desf. and other cultivars of wheat and dehusked spelt (Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L.)) to which parts of the endosperm and testa may still adhere.

Crude protein

1.11.15

Wheat protein

Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed

Crude protein

1.11.16

Wheat gluten feed

Product of the manufacture of wheat starch and gluten. It consists of bran, from which the germ may have been partially removed. Wheat solubles, broken wheat and other products derived from starch and from the refining of starch products may be added.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

1.11.18

Vital wheat gluten

Wheat protein characterized by a high viscoelasticity as hydrated, with minimum 80 % protein (N × 6,25) and maximum 2 % ash on dry substance.

Crude protein

1.11.19

Liquid wheat starch

Product obtained from the production of starch/glucose and gluten from wheat.

Moisture, if < 65 % or > 85 %

If moisture < 65 %:

1.11.20

Wheat starch containing protein, partially de-sugared

Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm.

Crude protein

Starch

Total sugar calculated as sucrose

1.11.21

Wheat solubles

Product of wheat obtained after wet protein and starch extraction. May be hydrolysed.

Moisture if < 55 % or > 85 %

If moisture < 55 %:

1.11.22

Wheat yeast concentrate

Wet by-product that is released after the fermentation of wheat starch for alcohol production.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

1.11.23

Malting wheat screenings

Product from malting wheat cleaning consisting of small malting wheat grains and fractions of broken malting wheat grains separated before the malting process.

Crude fibre

1.11.24

Malting wheat and malt fines

Cereals fines aspirated from grain transfer operations.

Crude fibre

1.11.25

Malting wheat husks

Product from malting wheat cleaning consisting of fractions of husk and fines.

Crude fibre

1.12.2

Grain flour (9)

Flour from milling grains.

Starch

Crude fibre

1.12.3

Grain protein concentrate (9)

Concentrate and dried product obtained from grain after starch removing through yeast fermentation.

Crude protein

1.12.4

Cereal grains screenings (9)

Residue from the screening of cereals and malt

Crude fibre

1.12.5

Grain germ (9)

Product of flour milling and the manufacture of starch consisting principally of grain germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere.

Crude protein,

Crude fat

1.12.6

Grain spent wash syrup (9)

Product of grain obtained through the evaporation of the concentrate of the spent wash from the fermentation and distillation of grain used in the production of grain spirit.

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

1.12.7

Moist distillers’ grains (9)

Moist product produced as the solid fraction by centrifuging and/or filtration of the spent wash from fermented and distilled grains used in the production of grain spirit.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.8

Concentrated Distillers Solubles (9)

Moist product from production of alcohol by distilling a mash of wheat and sugar syrup after previous separation of bran and gluten.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.9

Distillers’ grains and solubles (9)

Product obtained when producing alcohol by distilling grain mash of cereals and/ or other starchy and sugar containing products. It may be rumen protected.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

Method of rumen protection, if applicable

1.12.10

Distillers’ dried grains (9)

Product of alcohol distilling obtained by drying solid residues of fermented grains. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

1.12.11

Distillers’ dark grains (9); [Distillers’ dried grains and solubles] (9)

Product of alcohol distilling obtained by drying solid residues of fermented grains to which pot ale syrup or evaporated spent wash has been added. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

1.12.12

Brewers’ grains

Product of brewing composed by residues of malted and unmalted cereals and other starchy products, which may contain hop materials. Typically marketed in a moist condition but may also be sold in a dried form.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.13

Draff

Solid product of malt whisky production. It consists of the residues from hot water extraction of malted barley. Typically marketed in the moist form after the extract has been removed by gravity.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.14

Mash Filter Grains

Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the residues of hot water extraction of ground malt and possibly other sugar or starch-rich adjuncts. Typically marketed in the moist form after the extract has been removed by pressing.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.15

Pot ale

The product remaining in the still from the first (wash) distillation of a malt distillery.

Crude protein, if > 10 %

1.12.16

Pot ale syrup

Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still.

Moisture, if < 45 % or > 70 %

If moisture < 45 %:

Crude protein

Number

Name

Description

Compulsory declarations

2.1.1

Babassu expeller

Product of oil manufacture, obtained by pressing Babassu palm nuts Orbignya varieties.

Crude protein

Crude fat

Crude fibre

2.2.1

Camelina seed

Seeds of Camelina sativa L. Crantz.

2.2.2

Camelina, expeller

Product of oil manufacture, obtained by pressing of seeds of Camelina.

Crude protein

Crude fat

Crude fibre

2.2.3

Camelina meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller.

Crude protein

2.3.1

Cocoa husks

Teguments of the dried and roasted beans of Theobroma cacao L.

Crude fibre

2.3.2

Cocoa hulls

Product obtained by processing of cocoa beans.

Crude fibre

Crude protein

2.3.3

Cocoa bean meal, partially decorticated

Product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed

Crude protein

Crude fibre

2.4.1

Copra expeller

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.

Crude protein

Crude fat

Crude fibre

2.4.2

Copra, hydrolysed expeller

Product of oil manufacture, obtained by pressing and enzymatic hydrolisation of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm Cocos nucifera L.

Crude protein

Crude fat

Crude fibre

2.4.3

Copra meal

Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.

Crude protein

2.5.1

Cotton seed

Seeds of Gossypium spp. from which the fibres have been removed. It may be rumen protected.

Method of rumen protection, if applicable

2.5.2

Cotton seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed.

(Maximum crude fibre 22,5 % in the dry matter). It may be rumen protected.

Crude protein

Crude fibre

Method of rumen protection, if applicable

2.5.3

Cotton seed expeller

Product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut expeller, partially decorticated

Product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis.

(Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fat

Crude fibre

2.6.2

Groundnut meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller.

(Maximum crude fibre content 16 % in the dry matter)

Crude protein

Crude fibre

2.6.3

Groundnut expeller, decorticated

Product of oil manufacture, obtained by pressing of decorticated groundnuts.

Crude protein

Crude fat

Crude fibre

2.6.4

Groundnut meal, decorticated

Product of oil manufacture, obtained by extraction of decorticated groundnut expeller.

Crude protein

Crude fibre

2.7.1

Kapok expeller

Product of oil manufacture obtained by pressing of Kapok seeds (Ceiba pentadra L. Gaertn.).

Crude protein

Crude fibre

2.8.1

Linseed

Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93 %) as whole, flattened or ground linseed. It may be rumen protected.

Method of rumen protection, if applicable

2.8.2

Linseed expeller

Product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93 %)

Crude protein

Crude fat

Crude fibre

2.8.3

Linseed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller.

May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.9.1

Mustard bran

Product of the manufacture of mustard (Brassica juncea L.). It consists of fragments of the outer skins and particles of grain.

Crude fibre

2.9.2

Mustard seed meal

Product obtained by the extraction of volatile mustard oil from mustard seeds

Crude protein

2.10.1

Niger seed

Seeds of the niger plant Guizotia abyssinica (L. F.) Cass.

2.10.2

Niger seed expeller

Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %)

Crude protein

Crude fat

Crude fibre

2.11.1

Olive pulp

Product of oil manufacture, obtained by extraction of pressed olives Olea europea L. separated as far as possible from parts of the kernel.

Crude protein

Crude fibre

Crude fat

2.12.1

Palm kernel expeller

Product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq., Corozo oleifera (HBK) L. H. Bailey (Elaeis melanococca auct.) from which as much as possible of the hard shell has been removed.

Crude protein

Crude fibre

Crude fat

2.12.2

Palm kernel meal

Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.

Crude protein

Crude fibre

2.13.1

Pumpkin and squash seed

Seeds of Cucurbita pepo L. and plants of the genus Cucurbita.

2.13.2

Pumpkin and squash seed, expeller

Product of oil manufacture, obtained by pressing of seeds of Cucurbita pepo and plants of the genus Cucurbita.

Crude protein

Crude fat

2.14.1

Rape seed (10)

Seeds 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 rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %. It may be rumen protected.

Method of rumen protection, if applicable

2.14.2

Rape seed, expeller

Product of oil manufacture, obtained by pressing of seeds of rape. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Crude fat

Crude fibre

Method of rumen protection, if applicable

2.14.3

Rape seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.14.4

Rape seed, extruded

Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

Method of rumen protection, if applicable

2.14.5

Rape seed protein concentrate

Product of oil manufacture, obtained by separation of protein fraction of rapeseed expeller or rapeseed.

Crude protein

2.15.1

Safflower seed

Seeds of the safflower Carthamus tinctorius L.

2.15.2

Safflower seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower.

Crude protein

Crude fibre

2.15.3

Safflower hulls

Product obtained during dehulling of safflower seeds.

Crude fibre

2.16.1

Sesame seed

Seeds of Sesamum indicum L.

2.17.1

Sesame seed, partially dehulled

Product of oil manufacture, obtained by removing part of the husks.

Crude protein

Crude fibre

2.17.2

Sesame hulls

Product obtained during dehulling of sesame seeds.

Crude fibre

2.17.3

Sesame seed expeller

Product of oil manufacture, obtained by pressing of seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %)

Crude protein

Crude fibre

Crude fat

2.18.1

Toasted soya (beans)

Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). It may be rumen protected.

Method of rumen protection, if applicable

2.18.2

Soya (bean) expeller

Product of oil manufacture, obtained by pressing the seed of soya

Crude protein

Crude fat

Crude fibre

2.18.3

Soya (bean) meal

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.).

May contain up to max 1 % used bleaching earth or other filter aids from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

Method of rumen protection, if applicable

2.18.4

Soya (bean) meal, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. May contain up to max 1 % of used bleaching earth from integrated crushing and refining plants or filter aids (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.18.5

Soya (bean) hulls

Product obtained during dehulling of soya beans.

Crude fibre

2.18.6

Soya beans, extruded

Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation. It may be rumen protected.

Crude protein

Crude fat

Method of rumen protection, if applicable

2.18.7

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans, after fermentation or a second extraction to reduce the level of nitrogen-free extract.

Crude protein

2.18.8

Soya bean pulp; [Soya bean paste]

Product obtained during extraction of soya beans for food preparation.

Crude protein

2.18.9

Soya bean molasses

Product obtained during the processing of soya bean.

Crude protein

Crude fat

2.18.10

By-product from soybean preparation

Products obtained when processing soybeans to obtain soybean food preparations.

Crude protein

2.19.1

Sunflower seed

Seeds of the sunflower Helianthus annuus L. It may be rumen protected.

Method of rumen protection, if applicable

2.19.2

Sunflower seed expeller

Product of oil manufacture, obtained by pressing of seeds of the sunflower.

Crude protein

Crude fat

Crude fibre

2.19.3

Sunflower seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. May contain up to max 1 % used bleaching earth from integrated crushing and refining plants or filter aids. It may be rumen protected.

Crude protein

Method of rumen protection, if applicable

2.19.4

Sunflower seed meal, dehulled

Product of oil manufacture, obtained by extraction and appropriate heat treatment of expeller of sunflower seeds from which part or all of the husks has been removed. May contain up to max 1 % of used bleaching earth from integrated crushing and refining plants or filter aids

(Maximum crude fibre 27,5 % in the dry matter).

Crude protein

Crude fibre

2.19.5

Sunflower seed hulls

Product obtained during dehulling of sunflower seeds.

Crude fibre

2.20.1

Vegetable oil and fat (11)

Oil and fat obtained from plants (excluding castor oil from the ricinus plant), it may be degummed, refined and/or hydrogenated

Moisture, if > 1 %

2.21.1

Crude lecithins

Phospholipids obtained during degumming of crude oil from oilseeds and oil fruits.

2.22.1

Hemp seed

Controlled hemp seed Cannabis sativa L. with a maximum THC content according to EU legislation

2.22.2

Hemp expeller

Product of oil manufacture obtained by pressing of hemp seed.

Crude protein

Crude fibre

2.22.3

Hemp oil

Product of oil manufacture, obtained by pressing of hemp plant and seed.

Crude protein

Crude fat

Crude fibre

2.23.1

Poppy seed

Seeds of Papaver somniferum L.

2.23.2

Poppy meal

Product of oil manufacture, obtained by extraction of expeller of poppy seed

Crude protein

Number

Name

Description

Compulsory declarations

3.1.1

Beans, toasted

Seeds of Phaseolus spp. or Vigna spp. submitted to an appropriate heat treatment. It may be rumen protected.

Method of rumen protection, if applicable

3.1.2

Bean protein concentrate

Product obtained from the separated bean fruit water, when producing starch.

Crude protein

3.2.1

Carob, dried

Dried fruits of the carob tree Ceratonia siliqua L.

Crude fibre

3.2.3

Carob pods, dried

Product obtained by crushing the dried fruits (pods) of the carob tree and from which the locust beans have been removed.

Crude fibre

3.2.4

Dried carob pod meal, micronised

Product obtained by micronisation of the dried fruits of the carob tree from which the locust beans have been removed.

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ

Germ of the locust bean of the carob tree.

Crude protein

3.2.6

Carob germ, expeller

Product of oil manufacture, obtained by pressing of germ of carob.

Crude protein

3.2.7

Locust bean (seed)

Bean of the carob tree.

Crude fibre

3.3.1

Chick peas

Seeds of Cicer arietinum L.

3.4.1

Ervil

Seeds of Ervum ervilia L.

3.5.1

Fenugreek seed

Seed of fenugreek (Trigonella foenum-graecum).

3.6.1

Guar meal

Product obtained after extraction of the mucilage from seeds of guar bean Cyamopsis tetragonoloba (L.) Taub.

Crude protein

3.6.2

Guar germs meal

Product of mucilage extraction from the germ of seeds of guar bean.

Crude protein

3.7.1

Horse beans

Seeds of Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.

3.7.2

Horse bean flakes

Product obtained by steaming and rolling dehusked horse beans.

Starch

Crude protein

3.7.3

Film horse beans; [Faba bean hulls]

Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes.

Crude fibre

Crude protein

3.7.4

Horse beans, dehulled

Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans.

Crude protein

Crude fibre

3.7.5

Horse bean protein

Product obtained by grinding and air fractionation of horse beans.

Crude protein

3.8.1

Lentils

Seeds of Lens culinaris a.o. Medik.

3.8.2

Lentil hulls

Product obtained during dehulling process of lentil seeds.

Crude fibre

3.9.1

Sweet lupins

Seeds of Lupinus spp. low in bitter seed content.

3.9.2

Sweet lupins, dehulled

Dehulled lupin seeds.

Crude protein

3.9.3

Film lupins; [lupin hulls]

Product obtained during dehulling of lupin seeds, consisting mainly of external envelopes.

Crude protein

Crude fibre

3.9.4

Lupin pulp

Product obtained after extraction of components of lupin.

Crude fibre

3.9.5

Lupin middlings

Product obtained during the manufacture of lupin flour from lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

Crude protein

Crude fibre

3.9.6

Lupin protein

Product obtained from the separated lupin fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.9.7

Lupin protein meal

Product of lupin processing to produce a high protein meal.

Crude protein

3.10.1

Mung beans

Beans of Vigna radiata L.

3.11.1

Peas

Seeds of Pisum spp. It may be rumen protected.

Method of rumen protection, if applicable

3.11.2

Pea bran

Product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.

Crude fibre

3.11.3

Pea flakes

Product obtained by steaming and rolling dehulled seeds of peas.

Starch

3.11.4

Pea flour

Product obtained during the grinding of peas.

Crude protein

3.11.5

Pea hulls

Product obtained during the manufacture of pea meal from peas. It is mainly composed of skins removed during the skinning and cleaning and, to a lesser extent, of endosperm.

Crude fibre

3.11.6

Peas, dehulled

Dehulled pea seeds.

Crude protein

Crude fibre

3.11.7

Pea middlings

Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.

Crude protein

Crude fibre

3.11.8

Pea screenings

Fraction of the pea left after the screening process.

Crude fibre

3.11.9

Pea protein

Product obtained from the separated pea fruit water when producing starch, or after grinding and air fractionation.

Crude protein

3.11.10

Pea pulp

Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch.

Moisture if < 70 % or > 85 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

3.11.11

Pea solubles

Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides.

Moisture if < 60 % or > 85 %

Total sugars

Crude protein

3.11.12

Pea fibre

Product obtained by extraction after grinding and sieving of the dehulled pea.

Crude fibre

3.12.1

Vetches

Seeds of Vicia sativa L. var sativa and other varieties.

3.13.1

Chickling vetch (12)

Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment.

3.14.1

Monantha vetch

Seeds of Vicia monanthos Desf.

Number

Name

Description

Compulsory declarations

4.1.1

Sugar beet

Root of Beta vulgaris L. ssp. vulgaris var. altissima Doell.

4.1.2

Sugar beet tops and tails

Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 50 %

4.1.3

(Beet) sugar; [sucrose]

Sugar extracted from sugar beets using water.

Sucrose

4.1.4

(Sugar) beet molasses

Syrupy product obtained during the manufacture or refining of sugar from sugar beets.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

(Sugar) beet molasses, partially desugared and/or debetainized

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.6

Isomaltulose molasses

Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets.

Moisture if > 40 %

4.1.7

Wet (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted slices of sugar beet. Minimum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture, if < 82 % or > 92 %

4.1.8

Pressed (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted and mechanically pressed slices of sugar beet. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.9

Pressed (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of water-extracted and mechanically pressed slices of sugar beet with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation.

Ash insoluble in HCl, if > 5 % of dry matter

Moisture if < 65 % or > 82 %

4.1.10

Dried (sugar) beet pulp

Product of the manufacture of sugar consisting of water-extracted and dried slices of sugar beet.

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose, if > 10,5 %

4.1.11

Dried (sugar) beet pulp, molassed

Product of the manufacture of sugar consisting of water-extracted and dried slices of sugar beet with molasses added.

Ash insoluble in HCl, if > 3,5 % of dry matter

Total sugars, calculated as sucrose

4.1.12

Sugar syrup

Product obtained by processing of sugar and/or molasses.

Total sugars, calculated as sucrose

Moisture, if > 35 %

4.1.13

(Sugar) beet pieces, boiled

Product of the manufacture of edible syrup from sugar beet, which may be pressed or dried.

If dried:

ash insoluble in HCl, if > 3,5 % of dry matter

If pressed:

4.1.14

Fructo-oligosaccharides

Product obtained from sugar from sugar beet through an enzymatic process.

Moisture if > 28 %

4.2.1

Beetroot juice

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurization, maintaining the typical vegetable-like taste and flavour.

Moisture if < 50 % or > 60 %

Ash insoluble in HCl, if > 3,5 % of dry matter

4.3.1

Carrots

Root of the yellow or red carrot Daucus carota L.

4.3.2

Carrot peelings, steamed

Moist product from the carrot processing industry consisting of the peelings removed from the carrot root by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if < 87 % or > 97 %

4.3.3

Carrot scrapings

Moist product which is released via mechanical separation in the processing of carrots and which mostly consists of dried carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture, if < 87 % or > 97 %

4.3.4

Carrot flakes

Product obtained by flaking roots of the yellow or red carrot, which are subsequently dried.

4.3.5

Carrot, dried

Root of the yellow or red carrot regardless of their presentation, which are subsequently dried.

Crude fibre

4.3.6

Carrot feed, dried

Product constituted of internal pulp and outer skins that are dried.

Crude fibre

4.4.1

Chicory roots

Roots of Cichorium intybus L.

4.4.2

Chicory tops and tails

Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves.

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 50 %

4.4.3

Chicory seed

Seed of Cichorium intybus L.

4.4.4

Pressed chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory. The (soluble) chicory carbohydrates and water have been partly removed.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Moisture if < 65 % or > 82 %

4.4.5

Dried chicory pulp

Product of the manufacture of inulin from roots of Cichorium intybus L. consisting of extracted and mechanically pressed slices of chicory and subsequent drying. The (soluble) chicory carbohydrates have been partly extracted.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.6

Chicory roots powder

Product obtained by chopping, drying and grinding of chicory roots.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.4.7

Chicory molasses

Product of chicory processing, obtained during the production of inulin and oligofructose.

Crude protein

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses

Product of chicory processing, obtained during the refining of inulin and oligofructose.

Crude protein

Moisture if < 30 % or > 40 %

4.4.9

Chicory inulin

Inulin is a fructan extracted from roots of Cichorium intybus L.

4.4.10

Oligofructose syrup

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.

Moisture if < 20 % or > 30 %

4.4.11

Oligofructose, dried

Product obtained by partial hydrolysis of inulin from Cichorium intybus L. and subsequent drying.

4.5.1

Garlic, dried

White to yellow powder of pure, ground garlic, Allium sativum L.

4.6.1

Manioc; [tapioca]; [cassava]

Roots of Manihot esculenta Crantz, regardless of their presentation.

Moisture if < 60 % or > 70 %

4.6.2

Manioc, dried

Roots of Manioc, regardless of their presentation, which are subsequently dried.

Starch

Ash insoluble in HCl, if > 3,5 % of dry matter

4.7.1

Onion pulp

Moist product which is released during the processing of onions (genus Allium) and consists of both skins and whole onions. If from the production process for onion oil, then it mostly consists of cooked remains of onions.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.7.2

Onions, fried

Skinned and crumbed onion pieces which are then fried.

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

Crude fat

4.8.1

Potatoes

Tubers of Solanum tuberosum L.

Moisture if < 72 % or > 88 %

4.8.2

Potatoes, peeled

Potatoes from which the skin is removed using steam treatment.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.3

Potato peelings, steamed

Moist product from the potato processing industry consisting of the peelings removed by steam treatment from the potato tuber to which auxiliary flows of gelatinous potato starch may be added. It may be mashed.

Moisture if < 82 % or > 93 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.4

Potato cuttings, raw

Product released from potatoes during the preparation of potato products for human consumption, which may have been peeled.

Moisture if < 72 % or > 88 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.5

Potato scrapings

Product which is released via mechanical separation in the processing of potatoes and which mostly consists of dried potatoes and potato remnants. The product may have been subject to heat treatment.

Moisture if < 82 % or > 93 %

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.6

Potato, mashed

Blanched or boiled and then mashed potato product.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.7

Potato flakes

Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.

Starch

Crude fibre

Ash insoluble in HCl, if > 3,5 % of dry matter

4.8.8

Potato pulp

Product of the manufacture of potato starch consisting of extracted ground potatoes.

Moisture, if < 77 % or > 88 %

4.8.9

Potato pulp, dried

Dried product of the manufacture of potato starch consisting of extracted ground potatoes.

4.8.10

Potato protein

Product of starch manufacture composed mainly of protein substances obtained after the separation of starch.

Crude protein

4.8.11

Potato protein, hydrolysed

Protein obtained by a controlled enzymatic hydrolysis of potato proteins.

Crude protein

4.8.12

Potato protein, fermented

Product obtained by fermentation of potato protein and subsequent spray drying.

Crude protein

4.8.13

Potato protein fermented, liquid

Liquid product obtained by fermentation of potato protein.

Crude protein

4.8.14

Potato juice, concentrated

Concentrated product of the manufacture of potato starch, consisting of the remaining substance after the partial removal of fibre, proteins and starch from the whole potato pulp and evaporation of part of the water.

Moisture if < 50 % or > 60 %

If moisture < 50 %:

4.8.15

Potato granules

Dried potatoes (potatoes after washing, peeling, size reduction – cutting, flaking, etc. and water content removal).

4.9.1

Sweet potato

Tubers of Ipomoea batatas L. regardless of their presentation.

Moisture if < 57 % or > 78 %

4.10.1

Jerusalem artichoke; [Topinambur]

Tubers of Helianthus tuberosus L. regardless of their presentation.

Moisture if < 75 % or > 80 %

Number

Name

Description

Compulsory declarations

5.1.1

Acorn

Whole fruits of the pendunculate oak Quercus robur L., the sessile oak Quercus petraea (Matt.) Liebl., the cork oak of Quercus suber L., or other species of oak.

5.1.2

Acorn, dehulled

Product obtained during dehulling of acorn.

Crude protein

Crude fibre

5.2.1

Almond

Whole or broken fruit Prunus dulcis, with or without hulls.

5.2.2

Almond Hulls

Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground.

Crude fibre

5.3.1

Anise seed

Seeds of Pimpinella anisum.

5.4.1

Apple pulp, dried; [Apple pomace, dried]

Product obtained from the production of juice of Malus domestica or cider production. It consists principally of internal pulp and outer skins that are dried. It may have been depectinised

Crude fibre

5.4.2

Apple pulp, pressed; [Apple pomace, pressed]

Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed. It may have been depectinised

Crude fibre

5.4.3

Apple molasses

Product obtained after producing pectin from apple pulp. It may have been depectinised

Crude protein

Crude fibre

Crude oils and fats, if > 10 %

5.5.1

Sugar beet seed

Seeds of sugar beet

5.6.1

Buckwheat

Seeds of Fagopyrum esculentum

5.6.2

Buckwheat hulls and bran

Product obtained during the milling of buckwheat grains.

Crude fibre

5.6.3

Buckwheat middlings

Product of flour manufacture, obtained from screened buckwheat. It consists principally of particles of endosperm, with fine fragments of the outer and some miscellaneous parts of the grain. It must contain no more than 10 % crude fibre.

Crude fibre

Starch

5.7.1

Red cabbage seed

Seeds of Brassica oleracea var. capitata f. Rubra.

5.8.1

Canary grass seed

Seeds of Phalaris canariensis.

5.9.1

Caraway seed

Seeds from Carum carvi L.

5.12.1

Broken chestnuts

Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut (Castanea spp.).

Crude protein

Crude fibre

5.13.1

Citrus pulp

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised.

Crude fibre

5.13.2

Citrus pulp, dried

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised.

Crude fibre

5.14.1

Red clover seed

Seeds of Trifolium pratense L.

5.14.2

White clover seed

Seeds of Trifolium repens L.

5.15.1

Coffee skins

Product obtained from dehusked seeds of the Coffea plant.

Crude fibre

5.16.1

Cornflower seed

Seeds of Centaurea cyanus L.

5.17.1

Cucumber seed

Seeds of Cucumis sativus L.

5.18.1

Cypress seed

Seeds of Cupressus L.

5.19.1

Date fruit

Fruits of Phoenix dactylifera L. It may be dried.

5.19.2

Date seed

Whole seeds of the date plant.

Crude fibre

5.20.1

Fennel seed

Seeds of Foeniculum vulgare Mill.

5.21.1

Fig fruit

Fruits of Ficus carica L. It may be dried.

5.22.1

Fruit kernels (13)

Product consisting of the inner, edible seeds of a nut or fruit stone.

5.22.2

Fruit pulp (13)

Product obtained during the production of fruit juice and fruit puree. It may have been depectinised.

Crude fibre

5.22.3

Fruit pulp, dried (13)

Product obtained during the production of fruit juice and fruit puree which is subsequently dried. It may have been depectinised.

Crude fibre

5.23.1

Garden cress

Seeds from Lepidium sativum L.

Crude fibre

5.24.1

Graminaceous seeds

Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae.

5.25.1

Grape pips

Pips separated from grape pulp, from which the oil has not been removed.

Crude fat

Crude fibre

5.25.2

Grape pips meal

Product obtained during the extraction of oil from grape pips.

Crude fibre

5.25.3

Grape pulp [Grape marc]

Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed.

Crude fibre

5.26.1

Hazelnut

Whole or broken fruit of Corylus (L.) spp., with or without hulls.

5.27.1

Pectin

Pectin extracted from appropriate plant material.

5.28.1

Perilla seed

Seeds of Perilla frutescens L. and its milling products.

5.29.1

Pine nut

Seeds from Pinus (L.) spp.

5.30.1

Pistachio

Fruit of Pistacia vera L.

5.31.1

Plantago seed

Seeds of Plantago (L.) spp.

5.32.1

Radish seed

Seeds of Raphanus sativus L.

5.33.1

Spinach seed

Seeds of Spinacia oleracea L.

5.34.1

Thistle seed

Seeds from Carduus marianus L.

5.35.1

Tomato pulp [tomato pomace]

Product obtained by pressing tomatoes Solanum lycopersicum L. during the production of tomato juice. It consists principally of tomato peel and seeds.

Crude fibre

5.36.1

Yarrow seed

Seeds of Achillea millefolium L.

Number

Name

Description

Compulsory declarations

6.1.1

Beet leaves

Leaves of Beta spp.

6.2.1

Cereal plants (14)

Whole plants of cereal species or parts thereof. It may be dried, fresh or ensiled.

6.3.1

Cereals straw (14)

Straw of cereals.

6.3.2

Cereal straw, treated (14)  (15)

Product obtained by an appropriate treatment of cereal straw.

Sodium, if treated with NaOH

6.4.1

Clover meal

Product obtained by drying and milling clover Trifolium spp. It may contain up to 20 % lucerne (Medicago sativa L. and Medicago var. Martyn) or other forage crops dried and milled at the same time as the clover.

Crude protein

Crude fibre

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.5.1

Forage meal (16); [Grass meal] (16); [Green meal] (16)

Product obtained by drying and milling and in some cases compacting forage plants.

Crude protein

Crude fibre

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.6.1

Grass, field dried, [Hay]

Species of any grass, field dried.

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.6.2

Grass, high temperature dried

Product obtained from grass (any variety) that has been artificially dehydrated (in any form).

Crude protein

Fibre

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.6.3

Grass, herbs, legume plants, [green forage]

Fresh, ensiled or dried arable crops consisting of grass, legumes or herbs, commonly described as silage, haylage, hay or green forage.

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.7.1

Hemp flour

Flour ground from dried leaves from Cannabis sativa L.

Crude protein

6.7.2

Hemp fibre

Product obtained during the processing of hemp, green coloured, dried, fibrous.

6.8.1

Horse bean straw

Straw of horse bean.

6.9.1

Linseed straw

Straw of linseed (Linum usitatissimum L.).

6.10.1

Lucerne; [Alfalfa]

Medicago sativa L. and Medicago var. Martyn plants or parts thereof.

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.10.2

Lucerne field dried; [Alfalfa field dried]

Lucerne, field dried.

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.10.3

Lucerne, high temperature dried; [Alfalfa, high temperature dried]

Lucerne artificially dehydrated, in any form.

Crude protein

Crude fibre

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.10.4

Lucerne, extruded; [Alfalfa, extruded]

Alfalfa pellets that have been extruded.

6.10.5

Lucerne meal; [Alfalfa meal] (17)

Product obtained by drying and milling Lucerne. It may contain up to 20 % clover or other forage crop dried and milled at the same time as the lucerne.

Crude protein

Crude fibre

Ash insoluble, in HCI, if > 3,5 % of dry matter

6.10.6

Lucerne pomace; [Alfalfa pomace]

Dried product obtained by pressing of the juice from lucerne.

Crude protein

Crude fibre

6.10.7

Lucerne protein concentrate; [Alfalfa protein concentrate]

Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate the proteins.

Crude protein

Carotene

6.10.8

Lucerne solubles

Product obtained after the extraction of proteins from lucerne juice, it may be dried

Crude protein

6.11.1

Maize silage

Ensiled plants or parts thereof of Zea mays L. ssp. mays.

6.12.1

Pea Straw

Straw of Pisum spp.

Number

Name

Description

Compulsory declarations

7.1.1

Algae (18)

Algae, live or processed, regardless of their presentation, including fresh, chilled or frozen algae.

Crude protein

Crude fat

Crude ash

7.1.2

Dried algae (18)

Product obtained by drying algae. This product may have been washed to reduce the iodine content.

Crude protein

Crude fat

Crude ash

7.1.3

Algae meal (18)

Product of algae oil manufacture, obtained by extraction of algae.

Crude protein

Crude fat

Crude ash

7.1.4

Algal oil (18)

Product of the oil manufacture from algae obtained by extraction.

Crude fat

Moisture if > 1 %

7.1.5

Algae extract (18); [Algae fraction] (18)

Watery or alcoholic extract of algae that principally contains carbohydrates.

7.2.6

Seaweed meal

Product obtained by drying and crushing macro-algae, in particular brown seaweed. This product may have been washed to reduce the iodine content.

Crude ash

7.3.1

Barks (11)

Cleaned and dried barks of trees or bushes.

Crude fibre

7.4.1

Blossoms (11), dried

All parts of dried blossoms of consumable plants and their fractions.

Crude fibre

7.5.1

Broccoli, dried

Product obtained by drying the plant Brassica oleracea L. after washing, size reduction (cutting, flaking, etc.) and water content removal.

7.6.1

(Sugar) cane molasses

Syrupy product obtained during the manufacture or refining of sugar from Saccharum L.

Total sugars calculated as sucrose

Moisture, if > 30 %

7.6.2

(Sugar) cane

Molasses, partially desugared

Product obtained after further extraction using water of sucrose from sugar cane molasses.

Total sugars calculated as sucrose

Moisture, if > 28 %

7.6.3

(Cane) sugar [sucrose]

Sugar extracted from sugar canes using water.

Sucrose

7.6.4

Cane bagasse

Product obtained during extraction using water of sugar from sugar canes. It consists mainly of fibres.

Crude fibre

7.7.1

Leaves, dried (11)

Dried leaves of consumable plants and their fractions.

Crude fibre

7.8.1

Lignocellulose (11)

Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose.

Crude fibre

7.9.1

Liquorice root

Root of Glycyrrhiza L.

7.10.1

Mint

Product obtained from drying aerial parts of the plants Mentha apicata, Mentha piperita or Mentha viridis (L.), regardless of their presentation.

7.11.1

Spinach, dried

Product obtained from drying the plant Spinacia oleracea L., regardless of its presentation.

7.12.1

Mojave yucca

Pulverized Yucca schidigera Roezl.

Crude fibre

7.13.1

Vegetal carbon; [charcoal]

Product obtained by carbonisation of organic vegetal material.

Crude fibre

7.14.1

Wood (11)

Chemically untreated mature wood or wood fibres.

Crude fibre

Number

Name

Description

Compulsory declarations

8.1.1

Butter and butter products

Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.2.1

Buttermilk/Buttermilk concentrate/Buttermilk powder (19)

Product obtained by churning butter out of cream or similar processes.

Concentration or drying may be applied.

Crude protein

Crude fat

Lactose

Moisture if > 6 %

8.3.1

Casein

Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.

Crude protein

Moisture if > 10 %

8.4.1

Caseinate

Product extracted from curd or casein through use of neutralizing substances and drying.

Crude protein

Moisture if > 10 %

8.5.1

Cheese and cheese products

Cheese and products made of cheese and of milk based products.

Crude protein

Crude fat

8.6.1

Colostrum

The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition.

Crude protein

8.7.1

Dairy by-products

Products obtained when producing dairy products (including, but not limited to: former dairy foodstuffs, centrifuge or separator sludge, white water, milk minerals).

Moisture

Crude protein

Crude fat

Total sugars

8.8.1

Fermented milk products

Products obtained by fermentation of milk (e.g. yoghurt etc.).

Crude protein

Crude fat

8.9.1

Lactose

The sugar separated from milk or whey by purification and drying.

Lactose

Moisture if > 5 %

8.10.1

Milk/Milk concentrate/Milk powder (19)

Normal mammary secretion obtained from one or more milkings. Concentration or drying may be applied.

Crude protein

Crude fat

Moisture if > 5 %

8.11.1

Skimmed milk/Skimmed milk concentrate/Skimmed milk powder (19)

Milk whose fat content has been reduced by separation.

Concentration or drying may be applied.

Crude protein

Moisture if > 5 %

8.12.1

Milk fat

Product obtained by skimming milk.

Crude fat

8.13.1

Milk protein powder

Product obtained by drying the protein compounds extracted from milk by chemical or physical treatment.

Crude protein

Moisture if > 8 %

8.14.1

Condensed and evaporated milk and their products

Condensed and evaporated milk and products obtained by production or processing of these products.

Crude protein

Crude fat

Moisture if > 5 %

8.15.1

Milk permeate/Milk permeate powder (19)

Product obtained by filtration (ultra, nano or micro) of milk (penetrating through the membrane) and from which lactose may have been partly removed.

Reverse osmosis and drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.16.1

Milk retentate/Milk retentate powder (19)

Product obtained by filtration (ultra, nano or micro) of milk (withheld by the membrane).

Drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

8.17.1

Whey/Whey concentrate/Whey powder (19)

Product of cheese, quark or casein manufacturing or similar processes.

Concentration or drying may be applied.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.18.1

Delactosed whey/Delactosed whey powder (19)

Whey from which the lactose has been partly removed.

Drying may be applied.

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.19.1

Whey protein/Whey protein powder (19)

Product obtained by drying the whey protein compounds extracted from whey by chemical or physical treatment. Drying may be applied.

Crude protein

Moisture if > 8 %

8.20.1

Demineralised, delactosed whey/Demineralised, delactosed whey powder (19)

Whey from which the lactose and minerals have been partly removed.

Drying may be applied.

Crude protein

Lactose

Crude ash

Moisture if > 8 %

8.21.1

Whey permeate/Whey permeate powder (19)

Product obtained by filtration (ultra, nano or micro) of whey (penetrating through the membrane) and from which lactose may have been partly removed.

Reverse osmosis and drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.22.1

Whey retentate/Whey retentate powder (19)

Product obtained by filtration (ultra, nano or micro) of whey (withheld by the membrane).

Drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

Number

Name

Description

Compulsory declarations

9.1.1

Animal by-products (20)

Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried.

Crude protein

Crude fat

Moisture if > 8 %

9.2.1

Animal fat (20)

Product composed of fat from warm-blooded land animals.

Crude fat

Moisture if > 1 %

9.3.1

Apiculture by-products

Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed.

Total sugar calculated as sucrose

9.4.1

Processed animal protein (20)

Product 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.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.5.1

Gelatine process derived proteins (20)

Dried animal proteins of food quality derived from gelatine production.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.6.1

Hydrolysed animal proteins (20)

Hydrolysed proteins obtained by chemical, microbiological or enzymatic hydrolysis of animal protein.

Crude protein

Moisture if > 8 %

9.7.1

Blood meal (20)

Product derived from the heat treatment of blood of slaughtered warm-blooded animals.

Crude protein

Moisture if > 8 %

9.8.1

Blood products (20)

Products derived from blood or fractions of blood of slaughtered warm-blooded animals; they include dried/frozen/liquid plasma, dried whole blood, dried/frozen/liquid red cells or fractions thereof and mixtures.

Crude protein

Moisture if > 8 %

9.9.1

Catering reflux [Catering recycling]

All waste food containing material of animal origin including used cooking oil originating in restaurants, catering facilities and kitchens, including central kitchens and household kitchens.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.10.1

Collagen (20)

Protein-based product derived from animal bones, hides, skins and tendons.

Crude protein

Moisture if > 8 %

9.11.1

Feather meal

Product obtained by drying and grinding feathers of slaughtered animals, it may be hydrolysed.

Crude protein

Moisture if > 8 %

9.12.1

Gelatine (20)

Natural, soluble protein, gelling or non-gelling, obtained by the partial hydrolysis of collagen produced from bones, hides and skins, tendons and sinews of animals.

Crude protein

Moisture if > 8 %

9.13.1

Greaves (20)

Product obtained from the manufacture of tallow, lard and other extracted or physically removed fats of animal origin, fresh, frozen or dried.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.14.1

Products of animal origin (20)

Products that are no longer intended for human consumption for commercial reasons or due to problems of manufacturing or packaging defects or other defects from which no risk to public or animal health arise; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Moisture if > 8 %

9.15.1

Eggs

Whole eggs of Gallus gallus L. with or without shells.

9.15.2

Albumen

Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured.

Crude protein

Method of denaturation if applicable

9.15.3

Egg products, dried

Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk.

Crude protein

Crude fat

Moisture if > 5 %

9.15.4

Egg powder sugared

Dried whole or parts of sugared eggs.

Crude protein

Crude fat

Moisture if > 5 %

9.15.5

Egg shells, dried

Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried.

Crude ash

9.16.1

Terrestrial invertebrates (20)

Whole or parts of terrestrial invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried.

Number

Name

Description

Compulsory declarations

10.1.1

Aquatic invertebrates (21)

Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals; with or without treatment such as fresh, frozen, dried

10.2.1

By-products from aquatic animals (21)

Originating from establishments or plants preparing or manufacturing products for human consumption; with or without treatment such as fresh, frozen, dried.

Crude protein

Crude fat

Crude ash

10.3.1

Crustacea meal

Product produced by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.1

Fish (22)

Whole or parts of fish: fresh, frozen, cooked, acid treated or dried.

Crude protein

Moisture if > 8 %

10.4.2

Fish meal (22)

Product obtained by heating, pressing and drying whole or parts of fish and to which fish solubles may have been re-added prior to drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.3

Fish solubles

Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying.

Crude protein

Crude fat

Moisture if > 5 %

10.4.4

Fish protein, hydrolysed

Product obtained by acid hydrolysis of whole or parts of fish often concentrated by drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.4.5

Fishbone meal

Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone.

Crude ash

10.4.6

Fish oil

Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil).

Crude fat

Moisture if > 1 %

10.4.7

Fish oil, hydrogenated

Oil obtained from hydrogenation of fish oil.

Moisture if > 1 %

10.5.1

Krill oil

Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water.

Moisture if > 1 %

10.5.2

Krill protein concentrate, hydrolysed

Product obtained by the enzymatic hydrolysis of whole or parts of krill often concentrated by drying.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.6.1

Marine annelid meal

Product produced by heating and drying whole or parts of marine annelids, including Nereis virens.M. Sars.

Fat

Ash if > 20 %

Moisture if > 8 %

10.7.1

Marine zooplankton meal

Product produced by heating, pressing and drying marine zooplankton e.g. krill.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.7.2

Marine zooplankton oil

Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water.

Moisture if > 1 %

10.8.1

Mollusc meal

Product produced by heating and drying whole or parts of molluscs including squid and bi-valves.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.9.1

Squid meal

Product produced by heating, pressing and drying whole squid or parts of squid.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

Number

Name

Description

Compulsory declarations

11.1.1

Calcium carbonate (23); [Limestone]

Product obtained by grinding sources of calcium carbonate, such as limestone or by precipitation from acid solution.

Calcium, Ash insoluble in HCl if > 5 %

11.1.2

Calcareous marine shells

Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells.

Calcium, Ash insoluble in HCl if > 5 %

11.1.3

Calcium and magnesium carbonate

Natural mixture of calcium carbonate and magnesium carbonate.

Calcium, Magnesium, Ash insoluble in HCl if > 5 %

11.1.4

Maerl

Product of natural origin obtained from calcareous marine algae, ground or granulated.

Calcium, Ash insoluble in HCl if > 5 %

11.1.5

Lithothamn

Product of natural origin obtained from calcareous marine algae (Phymatolithon calcareum (Pall.)), ground or granulated.

Calcium, Ash insoluble in HCl if > 5 %

11.1.6

Calcium chloride

Technical grade calcium chloride.

Calcium, Ash insoluble in HCl if > 5 %

11.1.7

Calcium hydroxide

Technical grade calcium hydroxide.

Calcium, Ash insoluble in HCl if > 5 %

11.1.8

Calcium sulphate anhydrous

Technical grade calcium sulphate anhydrous obtained by grinding calcium sulphate anhydrous or dehydration of calcium sulphate dihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.9

Calcium sulphate hemihydrate

Technical grade calcium sulphate hemihydrate obtained by partially dehydrating calcium sulphate dihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.10

Calcium sulphate dihydrate

Technical grade calcium sulphate dihydrate obtained by grinding calcium sulphate dihydrate or hydration of calcium sulphate hemihydrate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.11

Calcium salts of organic acids (24)

Calcium salts of edible organic acids with at least 4 carbon atoms.

Calcium, Organic acid

11.1.12

Calcium oxide

Technical grade calcium oxide obtained from calcination of naturally occurring limestone.

Calcium, Ash insoluble in HCl if > 5 %

11.1.13

Calcium gluconate

Calcium salt of gluconic acid generally expressed as Ca(C6H11O7)2 and its hydrated forms.

Calcium, Ash insoluble in HCl if > 5 %

11.1.15

Calcium Sulphate/Carbonate

Product obtained during the manufacturing of sodium carbonate.

Calcium, Ash insoluble in HCl if > 5 %

11.1.16

Calcium pidolate

Technical grade L-calcium pidolate.

Calcium, Ash insoluble in HCl if > 5 %

11.2.1

Magnesium oxide

Calcined magnesium oxide (MgO) not less than 70 % MgO.

Magnesium, Ash insoluble in HCl if > 15 %

11.2.2

Magnesium sulphate heptahydrate

Technical grade magnesium sulphate (MgSO4 × 7 H2O).

Magnesium, Sulphur, Ash insoluble in HCl if > 15 %

11.2.3

Magnesium sulphate monohydrate

Technical grade magnesium sulphate (MgSO4 × H2O).

Magnesium, Sulphur, Ash insoluble in HCl if > 15 %

11.2.4

Magnesium sulphate anhydrous

Technical grade anhydrous magnesium sulphate (MgSO4).

Magnesium, Sulphur, ash insoluble in HCl if > 10 %

11.2.5

Magnesium propionate

Technical grade magnesium propionate.

Magnesium

11.2.6

Magnesium chloride

Technical grade magnesium chloride or solution obtained by natural concentration of sea water after deposit of sodium chloride.

Magnesium, Chlorine, ash insoluble in HCl if > 10 %

11.2.7

Magnesium carbonate

Natural magnesium carbonate.

Magnesium, ash insoluble in HCl if > 10 %

11.2.8

Magnesium hydroxide

Technical grade magnesium hydroxide.

Magnesium, ash insoluble in HCl if > 10 %

11.2.9

Magnesium potassium sulphate

Technical grade magnesium potassium sulphate.

Magnesium, Potassium, ash insoluble in HCl if > 10 %

11.2.10

Magnesium salts of organic acids (24)

Magnesium salts of edible organic acids with at least 4 carbon atoms.

Magnesium, organic acid

11.3.1

Dicalcium phosphate (25); [Calcium hydrogen orthophosphate]

Technical grade calcium mono-hydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × H2O)

Ca/P > 1,2

Calcium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCl if > 5 %

11.3.2

Mono-dicalcium phosphate

Product obtained chemically and composed of dicalcium phosphate and mono-calcium phosphate (CaHPO4. Ca(H2PO4)2 × H2O)

0,8 < Ca/P < 1,3

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.3

Mono-calcium phosphate; [Calcium tetrahydrogen diorthophosphate]

Technical grade calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × H2O)

Ca/P < 0,9

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.4

Tri-calcium phosphate; [Tricalcium orthophosphate]

Technical grade tri-calcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O)

Ca/P > 1,3

Calcium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.5

Calcium-magnesium phosphate

Technical grade calcium-magnesium phosphate.

Calcium, Magnesium, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.6

Defluorinated phosphate

Natural phosphate, calcined and further heat treated than for the removal of impurities necessary.

Total phosphorus, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCI if > 5 %

11.3.7

Di-calciumpyrophosphate; [Dicalcium diphosphate]

Technical grade dicalcium pyrophosphate.

Total phosphorus, Calcium, P insoluble in 2 % citric acid if > 10 %

11.3.8

Magnesium phosphate

Product consisting of technical grade monobasic and/or di-basic and/or tri-basic magnesium phosphate.

Total phosphorus, Magnesium, P insoluble in 2 % citric acid if > 10 %, Ash insoluble in HCl if > 10 %

11.3.9

Sodium-calcium-magnesium phosphate

Product consisting of technical grade sodium-calcium-magnesium phosphate.

Total phosphorus, Magnesium, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.10

Mono-sodium phosphate; [Sodium dihydrogen orthophosphate]

Technical grade mono-sodium phosphate

(NaH2PO4 × H2O)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.11

Di-sodium phosphate; [Disodium hydrogen orthophosphate]

Technical grade disodium phosphate (Na2HPO4 × H2O)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.12

Tri-sodium Phosphate; [Trisodium orthophosphate]

Technical grade tri-sodium phosphate (Na3PO4)

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.13

Sodium pyrophosphate; [Tetrasodium diphosphate]

Technical grade sodium pyrophosphate.

Total phosphorus, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.14

Mono-potassium phosphate; [Potassium dihydrogen orthophosphate]

Technical grade mono-potassium phosphate (KH2PO4 × H2O)

Total phosphorus, Potassium, P insoluble in 2 % citric acid if > 10 %

11.3.15

Di-potassium phosphate; [Di-potassium hydrogen orthophosphate]

Technical grade di-potassium phosphate (K2HPO4 × H2O)

Total phosphorus, Potassium, P insoluble in 2 % citric acid if > 10 %

11.3.16

Calcium sodium phosphate

Technical grade calcium sodium phosphate.

Total phosphorus, Calcium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.17

Mono-ammonium phosphate; [Ammonium dihydrogen orthophosphate]

Technical grade mono-ammonium phosphate (NH4H2PO4)

Total nitrogen, Total phosphorus, P insoluble in 2 % citric acid if > 10 %

11.3.18

Di-ammonium phosphate; [Diammonium hydrogen orthophosphate]

Technical grade di-ammonium phosphate ((NH4)2HPO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.19

Sodium tri-polyphosphate; [Penta sodium triphosphate]

Technical Grade sodium tri-polyphosphate.

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.20

Sodium magnesium phosphate

Technical grade sodium-magnesium phosphate.

Total phosphorus, Magnesium, Sodium, P insoluble in 2 % citric acid if > 10 %

11.3.21

Magnesium hypophosphite

Technical Grade magnesium hypophosphite (Mg(H2PO2)2 × 6H2O)

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.22

Degelatinised bone meal

Degelatinised, sterilised and ground bones from which the fat has been removed.

Total phosphorus, Calcium, Ash insoluble in HCl if > 10 %

11.3.23

Bone ash

Mineral residues from the incineration, combustion or gasification of animal by products.

Total phosphorus, Calcium, Ash insoluble in HCl if > 10 %

11.4.1

Sodium chloride (23)

Technical grade sodium chloride or product obtained by evaporative crystallization from brine (vacuum salt) or evaporation of seawater (marine salt) or grinding rock salt.

Sodium, Ash insoluble in HCl if > 10 %

11.4.2

Sodium bicarbonate [Sodium hydrogencarbonate]

Technical grade sodium bicarbonate (NaHCO3)

Sodium, Ash insoluble in HCl if > 10 %

11.4.3

Sodium/ammonium (bi)carbonate [Sodium/ammonium (hydrogen)carbonate]

Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %).

Sodium, Ash insoluble in HCl if > 10 %

11.4.4

Sodium carbonate

Technical grade sodium carbonate (Na2CO3)

Sodium, Ash insoluble in HCl if > 10 %

11.4.5

Sodium sesquicarbonate [Trisodium hydrogendicarbonate]

Technical grade sodium sesquicarbonate (Na3H(CO3)2)

Sodium, Ash insoluble in HCl if > 10 %

11.4.6

Sodium sulphate

Technical grade sodium sulphate.

Sodium, Ash insoluble in HCl if > 10 %

11.4.7

Sodium salts of organic acids

Sodium salts of edible organic acids with at least 4 carbon atoms.

Sodium, Organic acid

11.5.1

Potassium chloride

Technical Grade potassium chloride or product obtained by grinding natural sources of potassium chloride.

Potassium, Ash insoluble in HCl if > 10 %

11.5.2

Potassium sulphate

Technical grade potassium sulphate (K2SO4)

Potassium, Ash insoluble in HCl if > 10 %

11.5.3

Potassium carbonate

Technical grade potassium carbonate (K2CO3).

Potassium, Ash insoluble in HCl if > 10 %

11.5.4

Potassium bicarbonate [Potassium hydrogen carbonate]

Technical grade potassium bicarbonate (KHCO3).

Potassium, Ash insoluble in HCl if > 10 %

11.5.5

Potassium salts of organic acids (24)

Potassium salts of edible organic acids with at least 4 carbon atoms.

Potassium, Organic acid

11.6.1

Flower of sulphur

Technical grade powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers.

Sulphur

11.7.1

Attapulgite

Natural magnesium-aluminium-silicon mineral.

Magnesium

11.7.2

Quartz

Naturally occurring mineral obtained by grinding sources of quartz.

11.7.3

Cristobalite

Silicon dioxide obtained from the re-crystallisation of quartz.

11.8.1

Ammonium sulphate

Technical grade ammonium sulphate ((NH4)2SO4) obtained by chemical synthesis.

Nitrogen expressed as crude protein, Sulphur

11.8.2

Ammonium sulphate solution

Ammonium sulphate in aqueous solution, containing not less than 35 % Ammonium sulphate

Nitrogen expressed as crude protein

11.8.3

Ammonium salts of organic acids

Ammonium salts of edible organic acids with at least 4 carbon atoms.

Nitrogen expressed as crude protein, Organic acid

11.8.4

Ammonium lactate

Ammonium lactate (CH3CHOHCOONH4). Includes the Ammonium lactate produced by fermentation of whey with Lactobacillus delbrueckii ssp. bulgaricus, containing not less than 44 % Nitrogen expressed as crude protein.

Nitrogen expressed as crude protein, Crude ash

11.8.5

Ammonium acetate

Ammonium acetate (CH3COONH4) in aqueous solution, containing not less than 55 % Ammonium acetate)

Nitrogen expressed as crude protein

Number

Name

Description

Compulsory Declarations

12.1

Products obtained from the biomass of specific micro-organisms grown on certain substrates

12.1.1

Protein from Methylophilus methylotrophus

Protein product of fermentation obtained by culture of Methylophilus methylotrophus (NCIMB strain 10.515) on methanol, the crude protein is at least 68 % and the reflectance index at least 50.

Crude protein

Crude ash

Crude fat

12.1.2

Protein from Methylococcus capsulatus (Bath), Alca ligenes acidovorans, Bacillus brevis and Bacillus firmus

Protein product of fermentation with Methylococcus capsulatus (Bath) (NCIMB strain 11132), Alcaligenes acidovorans (NCIMB strain 12387), Bacillus brevis (NCIMB strain 13288) and Bacillus firmus (NCIMB strain 13280) on natural gas (approx. 91 % methane, 5 % ethane, 2 % propane, 0,5 % isobutane, 0,5 % n-butane), ammonia, and mineral salts, the crude protein is at least 65 %.

Crude protein

Crude ash

Crude fat

12.1.3

Bacterial protein from Escherichia coli

Protein product, by-product from the production of amino acids by culture of Escherichia coli K12 on substrates of vegetable or chemical origin, ammonia or mineral salts; it may be hydrolysed.

Crude protein

12.1.4

Bacterial protein from Corynebacterium glutamicum

Protein product, by-product from the production of amino acids by culture of Corynebacterium glutamicum on substrates of vegetable or chemical origin, ammonia or mineral salts, it may be hydrolysed.

Crude protein

12.1.5

Yeasts and like products [Brewers’yeast] [Yeast product]

All yeasts and parts thereof obtained from Saccharomyces cerevisiae, Saccharomyces carlsbergiensis, Kluyveromyces lactis, Kluyveromyces fragilis, Torulaspora delbrueckii, Candida utilis/Pichia jadinii, Saccharomyces uvarum, Saccharomyces ludwigii or Brettanomyces ssp.  (26) on substrates mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolysed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Moisture if < 75 % or > 97 %

If moisture < 75 %:

Crude protein

12.1.6

Mycelium silage from the production of penicillin

Mycelium (nitrogenous compounds), wet by-product from the production of penicillin by Penicillium chrysogenum (ATCC48271) on different sources of carbohydrates and their hydrolysates, heat treated and ensiled by means of Lactobacillus brevis, plantarum, sake, collinoides and Streptococcus lactis to inactive the penicillin, Nitrogen expressed as crude protein is at least 7 %.

Nitrogen expressed as crude protein

Crude ash

12.2

Other fermentation by-products

12.2.1

Vinasses [condensed molasses soluble]

By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts

Crude protein

Substrate and indication of production process as appropriate

12.2.2

By-products from the production of L-glutamic acid

Concentrated liquid by-products from the production of L-glutamic acid by fermentation with Corynebacterium melassecola on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.3

By-products from the production of L-lysine-monohydrochloride with Brevibacterium lactofermentum

Concentrated liquid by-products from the production of L-Lysine monohydrochloride by fermentation with Brevibacterium lactofermentum on substrate composed of sucrose, molasses, starch products and their hydrolysates, ammonium salts and other nitrogenous compounds.

Crude protein

12.2.4

By-products from the production of amino acids with Corynbacterium glutamicum

Liquid by-products from the production of amino acids by fermentation with Corynbacterium glutamicum on substrate of vegetable or chemical origin, ammonia or mineral salts

Crude protein

Crude ash

12.2.5

By-products from the production of amino acids with Escherichia coli K12

Liquid by-products from the production of amino acids by fermentation with Escherichia coli K12 on substrate of vegetable or chemical origin, ammonia or mineral salts

Crude protein

Crude ash

12.2.6

By-product of enzyme production with Aspergillus niger

By-product of fermentation of Aspergillus niger on wheat and malt for enzyme production

Crude protein

Number

Name

Description

Compulsory declarations

13.1.1

Products from the bakery and pasta industry

Products obtained during and from the production of bread, biscuits, wafers or pasta. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.2

Products from the pastry industry

Products obtained during and from the production of pastry and cakes. They may be dried

Starch

Total sugars, calculated as sucrose,

Crude fat, if > 5 %

13.1.3

Products of the breakfast cereal manufacture

Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugar, calculated as sucrose, if > 10 %

13.1.4

Products from the confectionery industry

Products obtained during and from the production of sweets, inclusive chocolate. They may be dried.

Starch

Crude fat, if > 5 %

Total sugars, calculated as sucrose

13.1.5

Products of the ice-cream industry

Products obtained when producing ice-cream. They may be dried.

Starch

Total sugars, calculated as sucrose,

Crude fat

13.1.6

Products and by products from processing fresh fruits and vegetables (27)

Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been dried, or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.7

Products from the processing of plants (27)

Products obtained from freezing or drying whole plants or their parts.

Crude Fibre

13.1.8

Products from processing of spices and seasonings (27)

Products obtained from freezing or drying spices and seasonings or their parts.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %,

Starch, if > 30 %

Total sugar, calculated as sucrose, if > 10 %

13.1.9

Products from the processing of herbs (27)

Products obtained from crushing, grinding, freezing or drying herbs or their parts.

Crude Fibre

13.1.10

Products from the potato processing industry

Products obtained when processing potatoes. They may have been dried or frozen.

Starch

Crude fibre

Crude fat, if > 5 %

Ash insoluble in HCl, if > 3,5 %

13.1.11

Products and by-products of the sauces production

Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms. They may be dried.

Crude fat

13.1.12

Products and by-products from the savoury snacks industry

Products and by-products of the savoury snacks industry obtained during and from the production of savoury snacks - potato chips, potato and/ or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts.

Crude fat

13.1.13

Products from the ready-to-eat food industry

Products obtained during the production of ready to eat food. They may be dried.

Crude fat, if > 5 %

13.1.14

Plants by-products from spirits production

Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue.

Crude protein, if > 10 %

Crude fibre

Crude oils/fats, if > 10 %

13.1.15

Feed beer

Product of the brewing process which is unsalable as a human beverage.

Alcohol content

13.2.1

Caramelized sugar

Product obtained by the controlled heating of any sugar.

Total sugars, calculated as sucrose

13.2.2

Dextrose

Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water.

Total sugars, calculated as sucrose

13.2.3

Fructose

Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion.

Total sugars, calculated as sucrose

13.2.4

Glucose syrup

Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch.

Total sugars

Moisture if > 30 %

13.2.5

Glucose molasses

Product produced during refining process of glucose syrups.

Total sugars

13.2.6

Xylose

Sugar extracted from wood.

13.2.7

Lactulose

Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products.

Lactulose

13.2.8

Glucosamine (Chitosamine)

Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropods exoskeletons or by fermentation of a grain such as corn or wheat

Sodium or Potassium, as applicable

13.3.1

Starch (28)

Technical grade starch.

Starch

13.3.2

Starch (28), pre-gelatinised

Product consisting of starch expanded by heat treatment.

Starch

13.3.3

Starch (28) mixture

Product consisting of native and/or modified food starch obtained from different botanical sources.

Starch

13.3.4

Starch (28) hydrolysates cake

Product from starch hydrolysis. It consists of protein, fat and filter aid (e.g. diatomaceous earth, wood fibre).

Moisture if < 25 % or > 45 %

If moisture < 25 %:

13.3.5

Dextrin

Dextrin is partially acid hydrolysed starch.

13.3.6

Maltodextrin

Maltodextrin is the partially hydrolysed starch.

13.4.1

Polydextrose

Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose.

13.5.1