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 particulates with suspended cereal fines from bulk 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, followed by immersion in cold water to halt the cooking process

Blanched

4

Bleaching

Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth

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)

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

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 (3)

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 a 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 of liquids by boiling and collecting condensed vapour into a separate container

Distilled

21

Drying

Dehydration by artificial or natural processes

Naturally dried or artificially dried, as appropriate

22

Ensiling

Storage of feed materials with or without the addition of preservatives, or by using anaerobic conditions with or without silage additives

Ensiled

23

Evaporation

Reducing 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 or puffed

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 is rapidly evaporated leading to the breaking-down of the product, combined with specific shaping of the product by passing through a defined orifice

Extruded

28

Fermentation

Process in which micro-organisms such as bacteria, fungi or yeasts either are produced or used on materials to modify their chemical composition or properties

Fermented

29

Filtration

The process of passing a liquid through a porous media or membrane filter in order to remove solid particles

Filtered

30

Flaking

Rolling of moist heat-treated material to generate thin pieces of 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 (4) or feed, as appropriate

32

Winterisation

Cooling of oils separates the more saturated parts of the oils and the more unsaturated parts of the oil. The more saturated parts of the oil congeal by cooling, while the more unsaturated parts of the oil are liquid and may e.g. be decanted. The winterized product is the congealed oil.

Winterised

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 such as pressure and moisture

Heated/Heat treated

39

Hydrogenation

Catalytic process aimed at saturating double bonds of oils/fats/fatty acids, carried out at high temperature under hydrogen pressure, in order to obtain partially of or fully saturated triglycerides/fatty acids, or polyols by reduction of carbonyl groups of carbohydrates to hydroxyl groups

Hydrogenated, partially hydrogenated

40

Hydrolysis

Reduction of molecular size by appropriate treatment with water and either heat/pressure, 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 micrometre scale

Micronised

46

Parboiling

Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process

Par-boiled

47

Pasteurisation

Heating to a critical temperature for a specified 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

Rice milling

Removal of almost all or part of the bran and embryo from husked rice

Milled

51

Pregelatinisation

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

Pregelatinised (5)

52

Pressing (6)

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 into 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 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 e.g. aldehydes, lignosulfonates, sodium hydroxide or organic acids (such as propionic or tannic acid) aims to protect the nutrients from degradation in the rumen

Feed materials which are rumen protected by aldehydes may contain up to 0,12 % of free aldehydes.

Rumen protected through the action of [insert as applicable]

57

Sieving/Screening

Separation of particles of different sizes by passing feed materials through screen(s) whilst 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 seed coat removal and facilitate water uptake to activate the germination process or reduce 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 feed material to increase the surface area to weight ratio through which warm air is blown

Spray-dried

62

Steaming

Process using pressurised 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 fine membrane permeable to small molecules only

Ultra-filtered

65

Degermination

Process of complete or partial removal of germ from crushed cereal grain

Degermed, degerminated

66

Infra-red micronisation

Thermal process using infrared heat for cooking and roasting cereals, roots, seeds or tubers, or their co-products, usually followed by flaking

Infrared micronised

67

Oil/fats and hydrogenated oils/fats splitting

Chemical process of hydrolysis of fats/oils. The reaction of fats/oils with water, carried out at high temperatures and pressures, allows obtaining crude fatty acids in the hydrophobic phase and sweet waters (crude glycerol) in the hydrophilic phase.

Split

68

Ultrasound sonication

Release of soluble compounds by mechanical processing with power ultrasound and heat in water.

Sonicated

69

Mechanical food packaging removal

Mechanical removal of packaging material

Mechanically unpacked

(1)   In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’.

(2)   ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked’.

(3)   In the case of rice, this process is referred to as ‘husking’ and the common qualifier as ‘husked’.

(4)   In French the name ‘issues’ may be used.

(5)   In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used. In Danish the qualifier ‘Kvældning’ and the name ‘Kvældet’ (referring to starch) may be used.

(6)   In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.

Number

Name

Description

Compulsory declarations

1.1.1

Barley

Grains of Hordeum vulgare L. It may be rumen protected

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 or infra red micronisation and rolling dehusked barley. It may contain a small proportion of barley husks. It may be rumen protected.

Starch

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 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

1.1.9

Barley protein feed

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

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 mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process

Crude fibre

Crude ash if > 2,2 %

1.1.14

Malting barley and malt fines

Product consisting of fractions of barley kernels and malt separated during the production of malt

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 (1)

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

1.1.19

Malt rootlets (1)

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 (2)

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

1.2.2

Maize flakes (2)

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

Starch

1.2.3

Maize middlings (2)

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. It may contain some maize germ fragments.

Crude fibre

Starch

Crude fat if > 5 %

1.2.4

Maize bran (2)

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 (2)

Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting.

Crude fibre

Starch

1.2.6

Maize screenings (2)

Fraction of maize kernels separated by the screening process at product intake

1.2.7

Maize fibre (2)

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

Moisture, if < 50 % or > 70 %

If moisture < 50 %:

1.2.8

Maize gluten (2)

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

Moisture, if < 70 % or > 90 %

If moisture < 70 %:

1.2.9

Maize gluten feed (2)

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 oil extraction of maize germs. Other products derived from starch and from the refining or fermentation of starch products may be added.

Moisture, if < 40 % or > 65 %

If moisture < 40 %:

1.2.10

Maize germ (2)

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 (2)

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

Crude protein

Crude fat

1.2.12

Maize germ meal (2)

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

Crude protein

1.2.13

Crude maize germ oil (2)

Oil obtained from maize germ

Moisture, if > 1 %

1.2.14

Maize, puffed (2)

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 (2)

Concentrated liquid fraction from the steeping process of corn

Moisture, if < 45 % or > 65 %

If moisture < 45 %:

1.2.16

Sweet corn silage (2)

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 sweet corn cobs, husks and leaves, with presence of sweet corn kernels.

Crude fibre

1.2.17

Crushed degerminated (degermed) Maize (2)

Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles.

Crude fibre

Starch

1.2.18

Maize grits (2)

Hard, flinty portions of ground maize containing little or no bran or germs.

Crude fibre

Starch

1.3.1

Millet

Grains of Panicum miliaceum L.

1.4.1

Oats

Grains of Avena sativa L. and other cultivars of oats

1.4.2

Dehulled oats

Dehulled grains of oats. It may be steam treated.

1.4.3

Oat flakes

Product obtained by steaming or infra red micronising 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 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

Broken rice

Part of rice kernel of Oryza sativa L. with a length less than three-quarters of a whole kernel. The rice may have been parboiled.

Starch

1.6.2

Milled rice

Husked rice from which almost all the bran and embryo have been removed during rice milling. The rice may have been parboiled.

Starch

1.6.3

Pre-gelatinised rice

Product obtained from milled or broken rice by pre-gelatinisation

Starch

1.6.4

Extruded rice

Product obtained by extruding rice flour

Starch

1.6.5

Rice flakes

Product obtained by flaking pre-gelatinised rice kernels or broken kernels

Starch

1.6.6

Husked rice

Paddy (Oryza sativa L.) from which the husk only has been removed. It may be parboiled. The processes of husking and handling may result in some loss of bran.

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. The rice may have been parboiled.

Starch

1.6.9

Husked rice, flour

Product obtained by grinding husked rice. The rice may have been parboiled.

Starch

Crude fibre

1.6.10

Rice bran

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. The rice may have been parboiled or extruded.

Crude fibre

1.6.11

Rice bran with calcium carbonate

Product obtained during rice milling, mainly consisting of the outer layers of the kernel (pericarp, seed coat, nucleus, aleurone) with part of the germ. It may contain up to 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.

Crude fibre

Calcium carbonate

1.6.12

Defatted rice bran

Rice bran resulting from oil extraction. It may be rumen protected

Crude fibre

1.6.13

Rice bran oil

Oil extracted from stabilised rice bran

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. The rice may have been parboiled. May contain up to 0,25 % sodium and up to 0,25 % sulphate.

Starch, if > 20 %

Crude protein, if > 10 %

Crude fat, if > 5 %

Crude fibre

1.6.15

Rice middlings with calcium carbonate

Product obtained during rice milling, mainly consisting of particles of aleurone layer and endosperm. It may contain up 23 % of calcium carbonate used as processing aid. The rice may have been parboiled.

Starch

Crude protein

Crude fat

Crude fibre

Calcium carbonate

1.6.16

Rice

Grains of Oryza sativa L. It may be rumen protected

1.6.17

Rice germ

Product obtained during rice milling, mainly consisting of the embryo

Crude fat

Crude protein

1.6.18

Rice germ expeller

Product remaining after rice germ has been crushed to expel the oil

Crude protein

Crude fat

Crude fibre

1.6.20

Rice protein

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

Crude protein

1.6.21

Liquid rice feed

Concentrated liquid product of wet milling and sieving rice

Starch

1.6.22

Rice, puffed

Product obtained by expanding rice kernels or broken kernels

Starch

1.6.23

Rice, fermented

Product obtained by fermentation of rice

Starch

1.6.24

Malformed rice, milled/chalky rice, milled

Product obtained during rice milling, mainly consisting of malformed kernels and/or chalky kernels and/or damaged kernels and/or naturally coloured kernel (green, red, yellow), and/or normal husked grain, whole or broken. It may be parboiled.

Starch

1.6.25

Immature rice, milled

Product obtained during rice milling, mainly consisting of immature and/or chalky kernels

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 specific cultivars of Sorghum with a white seed coat.

1.8.3

Sorghum feed

Dried product obtained during the separation of sorghum starch. It consists principally of bran. 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 × Secale cereale L. Hybrid

1.11.1

Wheat

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

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 or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. It may be rumen protected.

Crude fibre

Starch

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 (3)

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 the combined processes of 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

Crude protein

Crude fat

1.11.13

Wheat germ expeller

Product of oil manufacture, obtained by pressing wheat germ (Triticum aestivum L., Triticum durum Desf. and other wheat cultivars 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 from 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 or fermentation of starch products may be added.

Moisture, if < 45 % or > 60 %

If moisture < 45 %:

1.11.18

Vital wheat gluten

Wheat protein characterised by 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 sugars 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 mechanical screening (size fractionation) consisting of undersized wheat kernels and fractions of wheat kernels separated before the malting process

Crude fibre

1.11.24

Malting wheat and malt fines

Product consisting of fractions of wheat kernels and malt separated during the production of malt

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 (1)

Flour from milling grains

Starch

Crude fibre

1.12.3

Grain protein concentrate (1)

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

Crude protein

1.12.4

Cereal grains screenings (1)

Products from mechanical screening (size fractionation) consisting of small grains and fractions of grain kernels, which may be germinated, separated before further processing of the grain. The products contain more crude fibre (e.g. hulls) than the unfractionated cereals.

Crude fibre

1.12.5

Grain germ (1)

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 (1)

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 (1)

Moist product consisting in the solid fraction by centrifugation and/or filtration of 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 (1)

Moist product from production of alcohol by fermentation and distilling a mash of wheat and sugar syrup after previous separation of bran and gluten. It may contain dead cells and/or parts of the fermentation micro-organisms.

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.9

Distillers' grains and solubles (1)

Product obtained when producing alcohol by fermentation and distilling grain mash of cereals and/or other starchy and sugar containing products. They may contain dead cells and/or parts of the fermentation micro-organisms. May contain 2 % sulphate. It may be rumen protected.

Moisture, if < 60 % or > 80 %

If moisture < 60 %:

1.12.10

Distillers' dried grains

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

Crude protein

1.12.11

Distillers' dark grains (1); [Distillers' dried grains and solubles] (1)

Product of alcohol distillation 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

1.12.12

Brewers' grains (1)

Product of brewing composed of residues from 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. May contain up to 0,3 % dimethyl polysiloxane, may contain up to 1,5 % enzymes, may contain up to 1,8 % bentonite

Moisture, if < 65 % or > 88 %

If moisture < 65 %:

1.12.13

Draff (1)

Solid product of cereal whisky production. It consists of residues from hot water extraction of malted cereal. 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

(1)   The name may be supplemented by the cereal species.

(2)   Please note that ‘maize’ can either be referred to as such or as ‘corn’

(3)   If this product has been subject to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.

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 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 dried and roasted beans of Theobroma cacao L.

Crude fibre

2.3.2

Cocoa hulls

Product obtained from processing beans of Theobroma cacao L.

Crude fibre

Crude protein

2.3.3

Cocoa bean meal, partially decorticated

Product of oil manufacture, obtained by extraction of dried and roasted beans of 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 Cocos nucifera L.

Crude protein

2.5.1

Cotton seed

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

2.5.2

Cotton seed meal, partially decorticated

Product of oil manufacture, obtained by extraction of seeds of cotton from which 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

2.5.3

Cotton seed expeller

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

Crude protein

Crude fibre

Crude fat

2.6.1

Groundnut expeller, partially decorticated

Product of oil manufacture, obtained by pressing 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 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 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.

2.8.2

Linseed expeller

Product of oil manufacture, obtained by pressing linseed.

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. It may be rumen protected.

Crude protein

2.8.4

Linseed expeller feed

Product of oil manufacture, obtained by pressing linseed. Only when produced at an integrated crushing and refining site, the product may contain up to:

Crude protein

Crude fat

Crude fibre

2.8.5

Linseed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected

Crude protein

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

2.11.2

Defatted olive meal feed

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel. Only when produced at an integrated crushing and refining site, the product may contain up to

Crude protein

Crude fibre

2.11.3

Defatted olive meal

Product of olive oil manufacture, obtained by extraction and appropriate heat treatment of olive pulp expeller separated as far as possible from parts of the kernel.

Crude protein

Crude fibre

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 seeds of Cucurbita pepo and plants of the genus Cucurbita

Crude protein

Crude fat

2.14.1

Rape seed (1)

Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk. Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and Brassica rapa ssp. oleifera (Metzg.) Sinsk. Minimum botanical purity 94 %. It may be rumen protected.

2.14.2

Rape seed, expeller

Product of oil manufacture, obtained by pressing seeds of rape. It may be rumen protected.

Crude protein

Crude fat

Crude fibre

2.14.3

Rape seed meal

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. It may be rumen protected.

Crude protein

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

2.14.5

Rape seed protein concentrate

Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed

Crude protein

2.14.6

Rape seed expeller feed

Product of oil manufacture, obtained by pressing seeds of rape. Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected.

Crude protein

Crude fat

Crude fibre

2.14.7

Rape seed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected.

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 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.

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.).

It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.4

Soya (bean) meal, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). It may be rumen protected.

Crude protein

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

2.18.7

Soya (bean) protein concentrate

Product obtained from dehulled, fat extracted soya beans, after a second extraction or enzymatic treatment to reduce the level of nitrogen-free extract. May contain inactivated enzymes.

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

2.18.11

Soya (beans)

Soya beans (Glycine max L. Merr.)

Urease activity if > 0,4 mg N/g × min

2.18.12

Soybean, flakes

Product obtained by steaming or infrared micronising and rolling dehulled soya beans (Urease activity maximum 0,4 mg N/g × min.)

Crude protein

2.18.13

Soya (bean) meal feed

Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected.

Crude protein

Crude fibre

if > 8 % in dry matter

2.18.14

Soya (bean) meal feed, dehulled

Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.). Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected.

Crude protein

2.18.15

Fermented soya (bean) protein (concentrate)

Product obtained from dehulled, fat extracted soya beans, after microbial fermentation to reduce the level of nitrogen-free extract. It may also include dead cells and/or parts thereof of the fermentation micro-organisms used.

Crude protein

2.19.1

Sunflower seed

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

2.19.2

Sunflower seed expeller

Product of oil manufacture, obtained by pressing 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. It may be rumen protected.

Crude protein

Crude fibre

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. 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

2.19.6

Sunflower seed meal feed

Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller. Only when produced at an integrated crushing and refining site, the product may contain up to

It may be rumen protected.

Crude protein

2.19.7

Sunflower seed meal feed, 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. Only when produced at an integrated crushing and refining site, the product may contain up to

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

It may be rumen protected.

Crude protein

Crude fibre

2.19.8

High-protein low-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude protein content: 45 % on 8 % moisture basis

Maximum crude fibre content: 8 % on 8 % moisture basis

It may be rumen protected.

Crude protein

Crude fibre

2.19.9

High-cellulose fraction of sunflower meal

Product of the processing of sunflower meal, obtained by grinding and fractionation (sieving and air fractionation) of sunflower seed meal, dehulled.

Minimum crude fibre content: 38 % on 8 % moisture basis

Minimum crude protein content: 17 % on 8 % moisture basis

It may be rumen protected.

Crude protein

Crude fibre

2.20.1

Vegetable oil and fat (2)

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

Moisture, if > 1 %

2.20.2

Used food factory vegetable oils

Vegetable oils having been used by food business operators in accordance with Regulation (EC) No 852/2004 for cooking purposes and which have not been in contact with meat, animal fats, fish or aquatic animals.

Moisture, if > 1 %

2.21.1

Crude lecithins

Product obtained during degumming of crude oil from oilseeds and oil fruits with water. Citric acid, phosphoric acid, sodium hydroxide or enzymes may be added during degumming of the crude oil

2.22.1

Hemp seed

Controlled seeds of varieties of Cannabis sativa L. with a maximum tetrahydrocannabinol content according to Regulation (EC) No 1782/2003.

2.22.2

Hemp expeller

Product of oil manufacture obtained by pressing hemp seeds

Crude protein

Crude fibre

2.22.3

Hemp oil

Oil obtained by pressing of hemp plants and seeds

Moisture, if > 1 %

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 seeds.

Crude protein

(1)   The indication ‘low in glucosinolate’ as defined in Union legislation may be added, where appropriate. This is valid for all rape seed products.

(2)   The name ‘vegetable oil and fat’ may be replaced by the term ‘vegetable oil’ or ‘vegetable fat’ as appropriate. It shall be supplemented by the plant species and as appropriate by the part of the plant. It shall be specified whether the oil(s) and/or fat(s) is/are crude or refined.

Number

Name

Description

Compulsory declarations

3.1.1

Beans, toasted

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

3.1.2

Bean protein concentrate

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

Crude protein

3.2.1

Carob pods

Dried fruits of the carob tree Ceratonia siliqua L. containing the carob seed

Crude fibre

3.2.3

Kibbled carob

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

Crude fibre

3.2.4

Carob powder; [carob flour]

Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed

Crude fibre

Total sugars, calculated as sucrose

3.2.5

Carob germ

Germ of the carob seed 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

Carob seed

Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ

Crude fibre

3.2.8

Carob seed husk

Husk of the carob seed, obtained by decortication of seeds 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 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 or infrared micronising 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.

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 or infra red micronising 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

Product from mechanical screening consisting of fractions of pea kernels separated before further processing.

Crude fibre

3.11.9

Pea protein

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

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, calculated as sucrose

Crude protein

3.11.12

Pea fibre

Product obtained by extraction after grinding and sieving of dehulled peas.

Crude fibre

3.12.1

Vetches

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

3.13.1

Chickling vetch

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

Method of 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.

4.1.4

(Sugar) beet molasses

Syrupy product obtained during the manufacture or refining of sugar from sugar beets. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.

Total sugars, calculated as sucrose

Moisture, if > 28 %

4.1.5

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

Product obtained after further extraction using water of sucrose and/or betaine from sugar beet molasses. May contain up to 2 % sulphate and 0,25 % sulphite.

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 slices of sugar beet that have had sugar extracted with water. 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 slices of sugar beet that have had sugar extracted with water and have been mechanically pressed. Maximum moisture content: 82 %. Sugar content is low and declines towards zero due to (lactic acid) fermentation. May contain up to 1 % sulphate.

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 slices of sugar beet that have had sugar extracted with water, have been mechanically pressed, and with molasses added. Maximum moisture content: 82 %. Sugar content declines due to (lactic acid) fermentation. May contain up to 1 % sulphate.

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 slices of sugar beet that have had sugar extracted with water, mechanically pressed and dried. May contain up to 2 % sulphate.

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 slices of sugar beet that have had sugar extracted with water, mechanically pressed, and dried, with molasses added. May contain up to 0,5 % antifoaming agents and 2 % sulphate.

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. May contain up to 0,5 % sulphate and 0,25 % sulphite.

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:

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

Moisture, if < 50 %

4.1.14

Fructo-oligosaccharides

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

Moisture if > 28 %

4.1.15

(Sugar) beet molasses, betaine rich, liquid/dried (1)

Product obtained after extraction of sugar by using water and further filtration of sugar beet molasses. The product thereof contains the constituents of molasses and a higher amount of naturally occuring betaine than standard molasses. It may be dried.

May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 2 % sulphate and 0,25 % sulphite.

Betaine content

Total sugars, calculated as sucrose

Moisture, if > 14 %

4.1.16

Isomaltulose

Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets.

4.2.1

Beetroot juice

Juice from pressing of red beet (Beta vulgaris convar. crassa var. conditiva) with subsequent concentration and pasteurisation, 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 peelings removed from carrot roots by steam treatment to which auxiliary flows of gelatinous carrot starch may be added. Maximum moisture content: 97 %.

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

Moisture, if > 97 %

4.3.3

Carrot scrapings

Moist product obtained from mechanical separation in processing carrots and carrot remnants. The product may have been subject to heat treatment. Maximum moisture content: 97 %.

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

Moisture, if > 97 %

4.3.4

Carrot flakes

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

4.3.5

Carrot, dried

Roots of yellow or red carrots 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. May contain up to 1 % sulphate and 0,2 % sulphite.

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. May contain up to 2 % sulphate and 0,5 % sulphite.

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 chicory roots. May contain up to 1 % of anticaking agents.

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. Chicory molasses consists of organic plant material and minerals. May contain up to 0,5 % antifoaming agents.

Crude protein

Crude ash

Moisture if < 20 % or > 30 %

4.4.8

Chicory vinasses

By-product from chicory processing obtained after the separation of inulin and oligofructose and ion exchange elution. Chicory vinasses consists of organic plant material and minerals. May contain up to 1 % antifoaming agents.

Crude protein

Crude ash

Moisture if < 30 % or > 40 %

4.4.9

Inulin (2)

Inulin is a fructan extracted from e.g. roots of Cichorium intybus L., Inula helenium or Helianthus tuberosus; raw inulin may contain up to 1 % sulphate and 0,5 % sulphite.

4.4.10

Oligofructose syrup

Product obtained by partial hydrolysis of inulin from Cichorium intybus L.; raw oligofructose syrup may contain up to 1 % sulphate 0,5 % sulphite.

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; [tapioca, 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 obtained from processing onions (genus Allium) and consisting of both skins and whole onions. If obtained 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

4.7.3

Onions solubles, dried

Dry product obtained from processing fresh onions. It is obtained by alcoholic and/or water extraction, the water or alcoholic fraction is separated and spray dried. It consists mainly of carbohydrates.

Crude fibre

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 peelings removed by steam treatment from potato tubers to which auxiliary flows of gelatinous potato starch may be added. It may be mashed.

Moisture if > 93 %

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

4.8.4

Potato cuttings, raw

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

Moisture if > 88 %

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

4.8.5

Potato scrapings

Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment.

Moisture if > 93 %

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 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

Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying.

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 %

(1)   Expressions differ mainly in their moisture content and are to be used as appropriate.

(2)   The name shall be supplemented by the plant species.

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

5.2.3

Almond kernel expeller

Product of oil manufacture obtained by pressing of almond kernels.

Crude protein

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 (1)

Product obtained by pressing citrus fruits Citrus (L.) spp. or during the production of citrus juice. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.

Crude fibre

5.13.2

Citrus pulp, dried (1)

Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. It may have been depectinised. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis.

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 Phoenix dactylifera L.

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 (2)

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

5.22.2

Fruit pulp (2)

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

Crude fibre

5.22.3

Fruit pulp, dried (2)

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 from Vitis L. 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

5.25.4

Grape pips soluble

Product obtained from grape pips after producing grape juice. It principally contains carbohydrates. It may be concentrated.

Crude fibre

5.26.1

Hazelnut

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

5.26.2

Hazelnut expeller

Product of oil manufacture obtained by pressing hazelnut kernels.

Crude protein

Crude fibre

5.27.1

Pectin

Pectin is obtained by aqueous extraction (of natural strains) of appropriate plant material, usually citrus fruits or apples. No organic precipitant shall be used other than methanol, ethanol and propan-2-ol. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis. Pectin consists mainly of the partial methyl esters of polygalacturonic acid and their ammonium, sodium, potassium and calcium salts.

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 production of tomato juice. It consists principally of tomato peel and seeds.

Crude fibre

5.36.1

Yarrow seed

Seeds of Achillea millefolium L.

5.37.1

Apricot kernel expeller

Product of oil manufacture obtained by pressing apricot kernels (Prunus armeniaca L.). It may contain hydrocyanic acid.

Crude protein

Crude fibre

5.38.1

Black cumin expeller

Product of oil manufacture obtained by pressing black cumin seeds (Bunium persicum L.).

Crude protein

Crude fibre

5.39.1

Borrage seed expeller

Product of oil manufacture obtained by pressing borrage seeds (Borago officinalis L.).

Crude protein

Crude fibre

5.40.1

Evening primrose expeller

Product of oil manufacture obtained by pressing evening primrose seeds (Oenothera L.).

Crude protein

Crude fibre

5.41.1

Pomegranate expeller

Product of oil manufacture obtained by pressing pomegranate seeds (Punica granatum L.).

Crude protein

Crude fibre

5.42.1

Walnut kernel expeller

Product of oil manufacture obtained by pressing walnut kernels (Juglans regia L.).

Crude protein

Crude fibre

(1)   The name shall be supplemented by the word ‘depectinised’ where appropriate.

(2)   The name shall be supplemented by the plant species.

Number

Name

Description

Compulsory declarations

6.1.1

Beet leaves

Leaves of Beta spp.

6.2.1

Cereal plants (1)

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

6.3.1

Cereals straw (1)

Straw of cereals.

6.3.2

Cereal straw, treated (1) (2)

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 HCl, if > 3,5 % of dry matter

6.5.1

Forage meal (3); [grass meal] (3); [green meal] (3)

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

Crude protein

Crude fibre

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

6.6.1

Grass, field dried; [hay]

Species of any grass, field dried.

Ash insoluble, in HCl, 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 HCl, 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 HCl, 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 (Vicia faba L. ssp. faba var. equina Pers. and var. minuta (Alef.) Mansf.).

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 HCl, if > 3,5 % of dry matter

6.10.2

Lucerne, field dried; [alfalfa field dried]

Lucerne, field dried.

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

6.10.4

Lucerne, extruded; [alfalfa, extruded]

Alfalfa pellets that have been extruded.

6.10.5

Lucerne meal (4); [alfalfa meal] (4)

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 HCl, if > 3,5 % of dry matter

6.10.6

Lucerne pomace; [alfalfa pomace]

Dried product obtained by pressing 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 protein.

Crude protein

Carotene

6.10.8

Lucerne solubles

Product obtained after protein extraction 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.

6.13.1

Rapeseed straw

Straw of 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.)

(1)   The name shall be supplemented by the plant species.

(2)   The name must be supplemented by an indication of the nature of the treatment carried out.

(3)   The species of forage crop may be added to the name.

(4)   The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.

Number

Name

Description

Compulsory declarations

7.1.1

Algae (1)

Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.2

Dried algae (1)

Product obtained by drying algae. This product may have been washed to reduce the iodine content and the algae have been inactivated. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.3

Algae meal (1)

Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents.

Crude protein

Crude fat

Crude ash

7.1.4

Algal oil (1)

Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents.

Moisture if > 1 %

7.1.5

Algae extract (1); [algae fraction] (1)

Watery or alcoholic extract of algae that principally contains carbohydrates. May contain up to 0,1 % antifoaming agents.

7.1.6

Seaweed meal

Product obtained by drying and crushing macro-algae, in particular brown algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents.

Crude ash

7.3.1

Barks (1)

Cleaned and dried bark of trees or bushes.

Crude fibre

7.4.1

Blossoms (1), 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. May contain up to 0,5 % antifoaming agents, 0,5 % antiscaling agents, 3,5 % sulphate and 0,25 % sulphite.

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 cane using water.

7.6.4

Cane bagasse

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

Crude fibre

7.7.1

Leaves, dried (1)

Dried leaves of consumable plants and their fractions.

Crude fibre

7.8.1

Lignocellulose

Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose. The natural content of trace elements shall be taken into account

Crude fibre

7.8.2

Powdercellulose

Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre of untreated wood and which is modified by mechanical processing only. Neutral detergent fibre (NDF) minimum 87 %

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

Pulverised Yucca schidigera Roezl.

Crude fibre

7.12.2

Yucca Schidigera juice

A product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates

7.13.1

Vegetal carbon; [charcoal]

Product obtained by carbonisation of organic vegetal material.

Crude fibre

7.14.1

Wood (1)

Chemically untreated wood or wood fibres.

Crude fibre

7.15.1

Waxy-leaf nightshade meal

Product obtained by drying and grinding the leaves of Solanum glaucophyllum,

Crude fibre

Vitamin D3

(1)   The name shall be supplemented by the plant or algae species.

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 powder (1)

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

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

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 neutralising 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/colostrum powder (1)

The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition. Concentration and/or drying may be applied.

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).

Where specifically prepared as feed material, may contain:

Moisture

Crude protein

Crude fat

Total sugars, calculated as sucrose

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.

Moisture if > 5 %

8.10.1

Milk/milk powder (1)

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

Crude protein

Crude fat

Moisture if > 5 %

8.11.1

Skimmed milk/skimmed milk powder (1)

Milk whose fat content has been reduced by separation.

Concentration and/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 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 (1)

Product obtained from the liquid phase of (ultra, nano or micro) filtration of milk and from which lactose may have been partly removed.

Reverse osmosis, concentration and/or drying may be applied.

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.16.1

Milk retentate/milk retentate powder (1)

Product retained on the membrane from (ultra, nano or micro) filtration of milk.

Concentration and/or drying may be applied.

Crude protein

Crude ash

Lactose

Moisture if > 8 %

8.17.1

Whey/whey powder (1)

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

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.18.1

Delactosed whey/delactosed whey powder (1)

Whey from which the lactose has been partly removed.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude protein

Lactose

Moisture if > 8 %

Crude ash

8.19.1

Whey protein/whey protein powder (1)

Product obtained by drying whey protein compounds extracted from whey by chemical or physical treatment. Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude protein

Moisture if > 8 %

8.20.1

Demineralised, delactosed whey/demineralised, delactosed whey powder (1)

Whey from which lactose and minerals have been partly removed.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude protein

Lactose

Crude ash

Moisture if > 8 %

8.21.1

Whey permeate/whey permeate powder (1)

Product from the liquid phase of (ultra, nano or micro) filtration of whey and from which lactose may have been partly removed. Reverse osmosis and concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude ash

Crude protein

Lactose

Moisture if > 8 %

8.22.1

Whey retentate/whey retentate powder (1)

Product retained on the membrane from (ultra, nano or micro) filtration of whey.

Concentration and/or drying may be applied.

Where specifically prepared as feed material, may contain:

Crude protein

Crude ash

Lactose

Moisture if > 8 %

(1)   Expressions are not synonymous and differ mainly in their moisture content, respective expression to be used as appropriate.

Number

Name

Description

Compulsory declarations

9.1.1

Animal by-products (1)

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 (2)

Product composed of fat from land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages. If extracted with solvents, may contain up to 0,1 % hexane.

Crude fat

Moisture if > 1 %

9.3.1

Apiculture by-products

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

Total sugars, calculated as sucrose

9.4.1

Processed animal protein (2)

Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates other than species pathogenic to humans and animals in all their life stages from which the fat may have been partially extracted or physically removed. If extracted with solvents, may contain up to 0,1 % hexane.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.5.1

Gelatine process derived proteins (2)

Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.6.1

Hydrolysed animal proteins (2)

Polypeptides, peptides and aminoacids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying.

Crude protein

Moisture if > 8 %

9.7.1

Blood meal (2)

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

Crude protein

Moisture if > 8 %

9.8.1

Blood products (1)

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 (2)

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 (2)

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 (2)

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

If extracted with solvents, may contain up to 0,1 % hexane.

Crude protein

Crude fat

Crude ash

Moisture if > 8 %

9.14.1

Products of animal origin (1)

Former foodstuff containing animal products; 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 eggs.

Crude protein

Crude fat

Moisture if > 5 %

Total sugars, calculated as sucrose

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, live (1)

Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health.

9.16.2

Terrestrial invertebrates, dead (1)

Dead terrestrial invertebrates, other than species having adverse effects on plant, animals and human health, in all their life stages, with or without treatment but not processed as referred to in Regulation (EC) No 1069/2009.

Crude protein

Crude fat

Crude ash

Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Commission Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be

Without prejudice to mandatory requirements concerning commercial documents and health certificates for animal by-products and derived products as laid down in Regulation (EU) No 142/2011 (Annex VIII, Chapter III) and if the catalogue is used for labelling purposes, the name shall be supplemented as appropriate by

Number

Name

Description

Compulsory declarations

10.1.1

Aquatic invertebrates (1)

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.

Crude protein

Crude fat

Crude ash

10.2.1

By-products from aquatic animals (1)

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 (2)

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

Calcium

Ash insoluble in HCl if > 5 %

10.4.1

Fish (2)

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

Crude protein

Moisture if > 8 %

10.4.2

Fish meal (2)

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

Proteins obtained by hydrolysis of whole or parts of fish, which can be 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 %

10.4.8

Fish oil stearine [Winterized fish oil]

Fraction of fish oil with a high content of saturated fats obtained during the refining of crude fish oil to refined fish oil using the process winterization in which the saturated fats are congealed and subsequently collected.

Crude fat

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

Crude fat

Ash if > 20 %

Moisture if > 8 %

10.7.1

Marine zooplankton meal

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

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

10.10.1

Starfish meal [sea star meal]

Product obtained by heating, pressing and drying whole Asteroidea or parts of Asteroidea.

Crude protein

Crude fat

Crude ash, if > 20 %

Moisture if > 8 %

(1)   The name shall be supplemented by the species.

(2)   The name shall be supplemented by the species when produced from farmed fish/crustacea as relevant.

Number

Name

Description

Compulsory declarations

11.1.1

Calcium carbonate (1); [limestone]

Product obtained by grinding sources of calcium carbonate (CaCO3), such as limestone or by precipitation from acid solution.

May contain up to 0,25 % propylene glycol. May contain up to 0,1 % grinding aids.

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 (CaCO3) and magnesium carbonate (MgCO3). May contain up to 0,1 % grinding aids.

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

Calcium chloride (CaCl2). May contain up to 0,2 % barium sulphate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.7

Calcium hydroxide

Calcium hydroxide (Ca(OH)2).

May contain up to 0,1 % grinding aids.

Calcium

Ash insoluble in HCl if > 5 %

11.1.8

Calcium sulphate anhydrous

Calcium sulphate anhydrous (CaSO4) 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

Calcium sulphate hemihydrate (CaSO4 ×
H2O) obtained by partially dehydrating calcium sulphate dihydrate.

Calcium

Ash insoluble in HCl if > 5 %

11.1.10

Calcium sulphate dihydrate

Calcium sulphate dihydrate (CaSO4 × 2H2O) 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 (2)

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

Calcium

Organic acid

11.1.12

Calcium oxide

Calcium oxide (CaO) obtained from calcination of naturally occurring limestone.

May contain up to 0,1 % grinding aids.

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

Calcium L-pidolate (C10H12CaN2O6). May contain up to 5 % glutamic acid.

Calcium

Ash insoluble in HCl if > 5 %

11.1.17

Calcium carbonate-magnesium oxide

Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids.

Calcium

Magnesium

11.2.1

Magnesium oxide

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

Magnesium

Ash insoluble in HCl if > 15 %,

Iron content as Fe2O3 if> 5 %.

11.2.2

Magnesium sulphate heptahydrate

Magnesium sulphate (MgSO4 × 7 H2O).

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.3

Magnesium sulphate monohydrate

Magnesium sulphate (MgSO4 × H2O).

Magnesium

Sulphur

Ash insoluble in HCl if > 15 %

11.2.4

Magnesium sulphate anhydrous

Anhydrous magnesium sulphate (MgSO4).

Magnesium

Sulphur

Ash insoluble in HCl if > 10 %

11.2.5

Magnesium propionate

Magnesium propionate (C6H10MgO4).

Magnesium

11.2.6

Magnesium chloride

Magnesium chloride (MgCl2) 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 (MgCO3).

Magnesium

Ash insoluble in HCl if > 10 %

11.2.8

Magnesium hydroxide

Magnesium hydroxide (Mg(OH)2).

Magnesium

Ash insoluble in HCl if > 10 %

11.2.9

Magnesium potassium sulphate

Magnesium potassium sulphate (K2Mg(SO4)2 × nH2O, n = 4,6).

Magnesium

Potassium

Ash insoluble in HCl if > 10 %

11.2.10

Magnesium salts of organic acids (2)

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

Magnesium

Organic acid

11.2.11

Magnesium gluconate

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

Magnesium

Ash insoluble in HCl if > 5 %

11.2.13

Magnesium pidolate

Magnesium L-pidolate (C10H12MgN2O6). May contain up to 5 % glutamic acid.

Magnesium

Ash insoluble in HCl if > 5 %

11.3.1

Dicalcium phosphate (3) (4); [calcium hydrogen orthophosphate]

Calcium monohydrogen phosphate obtained from bones or inorganic sources (CaHPO4 × nH2O, n = 0 or 2)

Ca/P > 1,2

May contain up to 3 % chloride expressed as NaCl.

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.2

Monodicalcium phosphate

Product composed of dicalcium phosphate and monocalcium phosphate (CaHPO4 × Ca(H2PO4)2 × nH2O, n = 0 or 1)

0,8 < Ca/P < 1,3

Total phosphorus,

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.3

Monocalcium phosphate; [calcium tetrahydrogen diorthophosphate]

Calcium-bis dihydrogenphosphate (Ca(H2PO4)2 × nH2O, n = 0 or 1)

Ca/P < 0,9

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.4

Tricalcium phosphate (4); [tricalcium orthophosphate]

Tricalcium phosphate from bones or inorganic sources (Ca3(PO4)2 × H2O) or hydroxyl apatite (Ca5(PO4)3OH)

Ca/P > 1,3

Calcium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.5

Calcium-magnesium phosphate

Calcium-magnesium phosphate (Ca3Mg3(PO4)4).

Calcium

Magnesium

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.6

Defluorinated phosphate

Product obtained from inorganic sources, calcined and further heat treated.

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

Ash insoluble in HCl if > 5 %

11.3.7

Dicalcium pyrophosphate; [Dicalcium diphosphate]

Dicalcium pyrophosphate(Ca2P2O7).

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.8

Magnesium phosphate

Product consisting of 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 sodium-calcium-magnesium phosphate.

Total phosphorus

Magnesium

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.10

Monosodium phosphate; [Sodium dihydrogen orthophosphate]

Monosodium phosphate

(NaH2PO4 × nH2O; n = 0, 1 or 2)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.11

Disodium phosphate; [Disodium hydrogen orthophosphate]

Disodium phosphate (Na2HPO4 × nH2O; n = 0, 2, 7 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.12

Trisodium Phosphate; [Trisodium orthophosphate]

Trisodium phosphate (Na3PO4 × nH2O; n = 0, 1/2, 1, 6, 8 or 12)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.13

Sodium pyrophosphate; [Tetrasodium diphosphate]

Sodium pyrophosphate (Na4P2O7 × nH2O; n = 0 or 10)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.14

Monopotassium phosphate; [Potassium dihydrogen orthophosphate]

Monopotassium phosphate (KH2PO4)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.15

Dipotassium phosphate; [Di-potassium hydrogen orthophosphate]

Dipotassium phosphate (K2HPO4 × nH2O; n = 0, 3 or 6)

Total phosphorus

Potassium

P insoluble in 2 % citric acid if > 10 %

11.3.16

Calcium sodium phosphate

Calcium sodium phosphate (CaNaPO4)

Total phosphorus

Calcium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.17

Monoammonium phosphate; [Ammonium dihydrogen orthophosphate]

Monoammonium phosphate (NH4H2PO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.18

Diammonium phosphate; [Diammonium hydrogen orthophosphate]

Diammonium phosphate ((NH4)2HPO4)

Total nitrogen

Total phosphorus

P insoluble in 2 % citric acid if > 10 %

11.3.19

Sodium tripolyphosphate; [Penta sodium triphosphate]

Sodium tripolyphosphate (Na5P3O10 × nH2O; n = 0 or 6)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.20

Sodium magnesium phosphate

Sodium-magnesium phosphate (MgNaPO4)

Total phosphorus

Magnesium

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.21

Magnesium hypophosphite

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 %

11.3.24

Calcium polyphosphate

Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.25

Calcium dihydrogen diphosphate

Monocalcium dihydrogen pyrophosphate (CaH2P2O7)

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.26

Magnesium acid pyrophosphate

Magnesium acid pyrophosphate (MgH2P2O7) Produced from purified phosphoric acid and purified magnesium hydroxide or magnesium oxide by evaporation of water and condensation of the orthophosphate to diphosphate.

Total phosphorus

Magnesium

P insoluble in 2 % citric acid if > 10 %

11.3.27

Disodium dihydrogen diphosphate

Disodium dihydrogen diphosphate (Na2H2P2O7)

Total phosphorus

Calcium

P insoluble in 2 % citric acid if > 10 %

11.3.28

Trisodium diphosphate

Trisodium monohydrogen diphosphate (anhydrous: Na3HP2O7; monohydrate: Na3HP2O7 × nH2O; n = 0, 1 or 9)

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.29

Sodium polyphosphate; [Sodium hexametaphosphate]

Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H(n + 2)PnO(3n + 1) where ‘n’ is not less than 2.

Total phosphorus

Sodium

P insoluble in 2 % citric acid if > 10 %

11.3.30

Tripotassium phosphate

Tripotassium monophosphate (K3PO4 × nH2O; n = 0, 1, 3, 7 or 9)

Total phosphorus

Potassium