Commission Regulation (EU) 2022/1104 of 1 July 2022 amending Regulation (EU) No 68/2013 on the Catalogue of feed materials (Text with EEA relevance)
Corrected by
(a) not the multiplication of the microorganisms; and (b) not linked to a function exerted by microorganism(s) according to Annex I of Regulation (EC) No 1831/2003.
(a) compulsory declarations regarding analytical constituents in the list of feed materials in Part C replace the compulsory declarations as set out in the relevant section of Annex V to Regulation (EC) No 767/2009; (b) if the column relating to compulsory declarations in the list of feed materials in Part C is left blank with respect to the analytical constituents that would have to be declared in accordance with the relevant section of Annex V to Regulation (EC) No 767/2009, none of those constituents need be labelled. For ash insoluble in hydrochloric acid, however, where no level is set in the list of feed materials in Part C, the level shall be declared if it exceeds 2,2 %; (c) where one or more specific moisture levels are set in the column " compulsory declarations" of the list of feed materials in Part C, those levels shall apply instead of the levels in point 6 of Annex I to Regulation (EC) No 767/2009. However, if the moisture content is below 14 % its declaration is not compulsory. Where no specific moisture level is set in that column, point 6 of Annex I to Regulation (EC) No 767/2009 shall apply.
| Process | Definition | Common name/qualifier | |
|---|---|---|---|
| 1 | Separation of particles by means of an air stream | Air fractionated | |
| 2 | Process to remove dust, fine particles and other particulates with suspended grain fines from bulk grain during transfer by means of an air-flow | Aspirated | |
| 3 | 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 | Removing naturally occurring colour by chemical or physical processes or by the use of bleaching earth | Bleached | |
| 5 | Lowering the temperature below ambient but above freezing point to aid preservation. | Chilled | |
| 6 | Reduction of particle size using one or more knives | Chopped | |
| 7 | 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 | Removal of water and/or other constituents | Concentrate | |
| 9 | Transition of a substance from a gaseous to a liquid phase | Condensed | |
| 10 | The application of heat to change the physical and chemical characteristics of feed materials | Cooked | |
| 11 | Reduction of particle size using a crusher | Crushed | |
| 12 | 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 | Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated, partially decorticated | |
| 14 | Removal of the outer skins of beans, grains and seeds usually by physical means | Dehulled or dehusked | |
| 15 | Extraction of pectins from a feed material | Depectinised | |
| 16 | Process of extracting moisture | Desiccated or dehydrated | |
| 17 | Process used to remove the slime layer on a surface | Deslimed | |
| 18 | Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means | Desugared, partially desugared | |
| 19 | Process by which toxic contaminants are destroyed or reduced in concentration | Detoxified | |
| 20 | Fractionation of liquids by boiling and collecting condensed vapour into a separate container | Distilled | |
| 21 | Dehydration by artificial or natural processes | Naturally dried or artificially dried, as appropriate | |
| 22 | Process by which natural deterioration of feed materials is controlled by acidification in anaerobic condition resulting from natural fermentation or/and addition of silage additives | Ensiled | |
| 23 | Reducing water content | Evaporated | |
| 24 | Thermal process, during which the product’s internal water content, abruptly steamed, leads to the breaking-up of the product | Expanded or puffed | |
| 25 | Removal of oil/fat by pressing | Expeller/cake and oil/fat | |
| 26 | Removal by partial or total separation of soluble constituents from a raw material with water or another solvent into liquid and solid phases, the resulting materials being an extract | Extract/oil/sugar or co-product of extraction/meal/molasses/pulp, as appropriate | |
| 27 | 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 | 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 | The process of passing a liquid through a porous media or membrane filter in order to remove solid particles, resulting in the filtered feed material and the filter residue ( | Filtered | |
| 30 | Rolling of moist heat-treated material to generate thin pieces of material | Flakes | |
| 31 | Reduction of particle size of dry grain and to facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings | |
| 32 | 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 | Process of breaking a feed material into fragments | Fragmented | |
| 34 | Process of cooking feed materials in an oil or fat | Fried | |
| 35 | 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 | Treatment of feed materials to obtain a specific particle size and consistency | Granulated | |
| 37 | Reducing the particle size of solid feed materials in a dry or wet process | Ground or milled | |
| 38 | Heat treatments carried out under specific conditions such as pressure and moisture | Heated / Heat treated | |
| 39 | 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 | Reduction of molecular size by appropriate treatment with water and either heat/pressure, enzymes or acid/alkali. For hydrolysed feed materials covered by Regulation (EC) No 1069/2009, the definition laid down therein applies | Hydrolysed | |
| 41 | Transition from a solid or a gas phase into a liquid | Liquefied | |
| 42 | Process of placing either a raw material proposed for a feed material, or a feed material itself, in a liquid in order to solubilize its compounds, using mechanical methods. This results in a reduction of the size of the feed material ( | Macerated | |
| 43 | 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 | Transition from a solid to a liquid phase by the application of heat | Melted | |
| 45 | Process of reducing the average diameter of a solid material’s particles to the micrometre scale | Micronised | |
| 46 | Process of soaking in water and subjecting to a heat treatment so that starch is fully gelatinised, followed by a drying process | Parboiled | |
| 47 | Heating to a critical temperature for a specified time to eliminate harmful micro-organisms, followed by rapid cooling | Pasteurised | |
| 48 | Removal of the skin/peel from fruit and vegetables | Peeled | |
| 49 | Shaping by compression through a die | Pellet, pelleted | |
| 50 | Removal of almost all or part of the bran and embryo from husked rice | Milled | |
| 51 | Modification of starch to significantly improve its swelling properties in cold water | Pregelatinised | |
| 52 | Partial or total separation of liquid and solid phases by mechanical forces | Pressed | |
| 53 | Complete or partial removal of impurities or unwanted components by chemical/physical treatment | Refined, partially refined | |
| 54 | Heating of feed materials into a dry state to improve digestibility, increase colour and/or reduce naturally occurring anti-nutritive factors | Roasted | |
| 55 | Reduction of particle size by passing the material, e.g. grains, between pairs of rollers | Rolled | |
| 56 | Rumen protected through the action of [insert as applicable] | ||
| 57 | Separation of particles of different sizes by passing feed materials through screen(s) whilst being shaken or poured | Sieved, sifted, screened | |
| 58 | Separating the top floating layer of a liquid by mechanical means, e.g. milk fat | Skimmed | |
| 59 | Cutting feed materials into flat pieces | Sliced | |
| 60 | 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 | 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, powder | |
| 62 | Process using pressurised steam for heating and cooking to increase digestibility | Steamed | |
| 63 | Heating using dry heat usually applied to oilseeds, e.g. to reduce or remove naturally occurring anti-nutritive factors | Toasted | |
| 64 | Filtration of liquids through a fine membrane permeable to small molecules only | Ultra-filtered | |
| 65 | Process of complete or partial removal of germ from crushed cereal grain | Degermed, degerminated | |
| 66 | 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 | 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 | Release of soluble compounds by mechanical processing with power ultrasound and heat in water | Sonicated | |
| 69 | Mechanical removal of packaging material | Mechanically unpacked | |
| 70 | Applying sodium hydroxide | Soda treated |
| Number | Name | Description | Compulsory declarations |
|---|---|---|---|
| 1.1.1 | Grains of | ||
| 1.1.2 | Product obtained from milled or broken barley by means of a treatment in humid, warm conditions and under pressure | Starch | |
| 1.1.3 | Product of barley roasting process which is partially roasted with low colour | ||
| 1.1.4 | Product obtained by steaming or infrared micronisation and rolling dehusked barley. It may contain a small proportion of barley husks | Starch | |
| 1.1.5 | Product of barley starch manufacture. It consists of particles of endosperm and principally of fibre | ||
| 1.1.6 | Product obtained after dry milling, screening and dehulling of barley grains | ||
| 1.1.7 | 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. | ||
| 1.1.8 | Product from barley obtained after starch and bran separation. It consists principally of protein. | Crude protein | |
| 1.1.9 | Product from barley obtained after starch separation. It consists principally of protein and particles of endosperm. |
| |
| 1.1.10 | Product from barley obtained after wet protein and starch extraction | Crude protein | |
| 1.1.11 | 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 | Secondary starch fraction from the production of starch from barley |
| |
| 1.1.13 | Product from mechanical screening (size fractionation) consisting of undersized barley kernels and fractions of barley kernels separated before the malting process | ||
| 1.1.14 | Product consisting of fractions of barley kernels and malt separated during the production of malt | Crude fibre | |
| 1.1.15 | Product from malting barley cleaning consisting of fractions of husk and fines | Crude fibre | |
| 1.1.16 | Product of ethanol manufacture from barley. It contains solid feed fraction from distillation |
| |
| 1.1.17 | Product of ethanol manufacture from barley. It contains soluble feed fraction from distillation |
| |
| 1.1.18 | Product from germinated cereals, dried, milled and/or extracted | ||
| 1.1.19 | Product from malting cereals germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted cereal grains | ||
| 1.2.1 | Grains of | ||
| 1.2.2 | Product obtained by steaming or infrared micronising and rolling dehusked maize. It may contain a small proportion of maize husks | Starch | |
| 1.2.3 | 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. | ||
| 1.2.4 | 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 | Central core of a maize ear. It may include small quantities of maize and spathes which might not have been removed during mechanical harvesting | ||
| 1.2.6 | Fraction of maize kernels separated by the screening process at product intake | ||
| 1.2.7 | Product from the manufacture of maize starch. It consists principally of fibre |
| |
| 1.2.8 | Product from the manufacture of maize starch. It consists principally of protein (prolamins) obtained during separation of starch |
| |
| 1.2.9 |
| ||
| 1.2.10 | Product of the manufacture of semolina, flour or starch from maize. It consists predominately of maize germ, outer skins and parts of the endosperm |
| |
| 1.2.11 | Product of oil manufacture obtained by pressing processed maize germ to which parts of the endosperm and testa may still adhere | ||
| 1.2.12 | Product of oil manufacture, obtained by extraction of processed maize germ | Crude protein | |
| 1.2.13 | Oil and fat obtained either by pressing and/or extraction of maize germs | Moisture, if > 1 % | |
| 1.2.14 | Product obtained from milled or broken maize by means of a treatment in humid, warm conditions and under pressure | Starch | |
| 1.2.15 | Concentrated liquid fraction from the steeping process of corn |
| |
| 1.2.16 | Co-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 | Product obtained by degermination of crushed maize. It consists principally of endosperm fragments and may contain some maize germ and outer skin particles | ||
| 1.2.18 | Hard, flinty portions of ground maize containing little or no bran or germs | ||
| 1.2.19 |
| Crude protein | |
| 1.2.20 | Grains and cobs of maize | ||
| 1.2.21 | Grains, cobs and husks of maize | ||
| 1.3.1 | Grains of | ||
| 1.4.1 | Grains of | ||
| 1.4.2 | Dehulled grains of oats | ||
| 1.4.3 | 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 | Product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm | ||
| 1.4.5 | 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 | Product obtained during dehulling of oat grains | Crude fibre | |
| 1.4.7 | Product obtained from milled or broken oat by means of a treatment in humid, warm conditions and under pressure | Starch | |
| 1.4.8 | Cleaned oats with the hull removed | ||
| 1.4.9 | Product obtained by milling of oat grains | ||
| 1.4.10 | Oats product with high content in starch, after decortication | Crude fibre | |
| 1.4.11 | 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 | Cleaned whole seed of the quinoa plant ( | ||
| 1.6.1 | Part of rice kernel of | Starch | |
| 1.6.2 | 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 | Product obtained from milled or broken rice by pre-gelatinisation | Starch | |
| 1.6.4 | Product obtained by extruding rice flour | Starch | |
| 1.6.5 | Product obtained by flaking pre-gelatinised rice kernels or broken kernels | Starch | |
| 1.6.6 | Paddy ( | ||
| 1.6.7 | 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 | Product obtained by grinding milled rice. The rice may have been parboiled | Starch | |
| 1.6.9 | Product obtained by grinding husked rice. The rice may have been parboiled | ||
| 1.6.10 | 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 | 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 | ||
| 1.6.12 | Rice bran resulting from oil extraction | Crude fibre | |
| 1.6.13 | Oil extracted from stabilised rice bran | ||
| 1.6.14 | 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 | ||
| 1.6.15 | 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 | ||
| 1.6.16 | Grains of | ||
| 1.6.17 | Product obtained during rice milling, mainly consisting of the embryo | ||
| 1.6.18 | Product remaining after rice germ has been crushed to expel the oil | ||
| 1.6.20 | Product of rice starch production, obtained by wet milling sieving, separation, concentration and drying | Crude protein | |
| 1.6.21 | Concentrated liquid product of wet milling and sieving rice | Starch | |
| 1.6.22 | Product obtained by expanding rice kernels or broken kernels | Starch | |
| 1.6.23 | Product obtained by fermentation of rice | Starch | |
| 1.6.24 | 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 | Starch | |
| 1.6.25 | Product obtained during rice milling, mainly consisting of immature and/or chalky kernels | Starch | |
| 1.7.1 | Grains of | ||
| 1.7.2 | 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 | ||
| 1.7.3 | 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 | ||
| 1.7.4 | 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 | ||
| 1.8.1 | Grains/seeds of | ||
| 1.8.2 | Grains of specific cultivars of Sorghum with a white seed coat. | ||
| 1.8.3 | 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 | Grains of spelt | ||
| 1.9.2 | 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 | Product obtained during dehulling of spelt grains | Crude fibre | |
| 1.9.4 | 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. | ||
| 1.10.1 | Grains of | ||
| 1.11.1 | Grains of | ||
| 1.11.2 | Product from malting wheat germination and malt cleaning consisting of rootlets, cereal fines, husks and small broken malted wheat grains | ||
| 1.11.3 | Product obtained from milled or broken wheat by means of a treatment in humid, warm conditions and under pressure | Starch | |
| 1.11.4 | 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. | ||
| 1.11.5 | Product obtained by steaming or infrared micronising and rolling dehusked wheat. It may contain a small proportion of wheat husks. | ||
| 1.11.6 | 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 | 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 | Product obtained by the combined processes of malting and fermentation of wheat and wheat bran. The product is then dried and ground. | ||
| 1.11.10 | Fibre extracted from wheat processing. It consists principally of fibre |
| |
| 1.11.11 | Product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere | ||
| 1.11.12 | Product of fermentation of wheat germ | ||
| 1.11.13 | Product of oil manufacture, obtained by pressing wheat germ ( | Crude protein | |
| 1.11.15 | Wheat protein extracted during starch or ethanol production, maybe partially hydrolysed | Crude protein | |
| 1.11.16 | 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 |
| |
| 1.11.18 | 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 | Product obtained from the production of starch/glucose and gluten from wheat |
| |
| 1.11.20 | Product obtained during the production of wheat starch mainly comprising partially sugared starch, the soluble proteins and other soluble parts of the endosperm | ||
| 1.11.21 | Product of wheat obtained after wet protein and starch extraction. May be hydrolysed |
| |
| 1.11.22 | Wet co-product that is released after the fermentation of wheat starch for alcohol production |
| |
| 1.11.23 | 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 | Product consisting of fractions of wheat kernels and malt separated during the production of malt | Crude fibre | |
| 1.11.25 | Product from malting wheat cleaning consisting of fractions of husk and fines | Crude fibre | |
| 1.11.26 | Product obtained by splitting the layer of aleurone from wheat bran | ||
| 1.12.2 | Flour from milling grains | ||
| 1.12.3 | Concentrate and dried product obtained from grain after starch removal through yeast fermentation | Crude protein | |
| 1.12.4 | 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 | 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 | ||
| 1.12.6 | 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 |
| |
| 1.12.7 | 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 |
| |
| 1.12.8 | |||
| 1.12.9 | 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 and/or up to 2 % potassium at a moisture content of 12 % |
| |
| 1.12.10 | Product of alcohol distillation obtained by drying solid co-products of fermented grains. May contain up to 2 % potassium at a moisture content of 12 % | Crude protein | |
| 1.12.11 | Product of alcohol distillation obtained by drying solid co-products of fermented grains to which pot ale syrup or evaporated spent wash has been added. May contain up to 2 % potassium at a moisture content of 12 % | Crude protein | |
| 1.12.12 | Product of brewing composed of co-products 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 |
| |
| 1.12.13 | Solid product of cereal whisky production. It consists of co-products from hot water extraction of malted cereal. Typically marketed in the moist form after the extract has been removed by gravity |
| |
| 1.12.14 | Solid product obtained through the production of beer, malt extract and whisky spirit. It consists of the co-products 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 |
| |
| 1.12.15 | The product remaining in the still from the first (wash) distillation of a malt distillery | Crude protein, if > 10 % | |
| 1.12.16 | Product from the first (wash) distillation of a malt distillery produced by evaporating the pot ale remaining in the still |
|
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 2.1.1 | Product of oil manufacture, obtained by pressing Babassu palm nuts | ||
| 2.2.1 | Seeds of | ||
| 2.2.2 | Product of oil manufacture, obtained by pressing seeds of Camelina | ||
| 2.2.3 | Product of oil manufacture, obtained by extraction and appropriate heat treatment of Camelina seed expeller | Crude protein | |
| 2.3.1 | Teguments of dried and roasted beans of | Crude fibre | |
| 2.3.2 | Product obtained from processing beans of | ||
| 2.3.3 | Product of oil manufacture, obtained by extraction of dried and roasted beans of | ||
| 2.4.1 | Product of oil manufacture, obtained by pressing the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm | ||
| 2.4.2 | 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 | ||
| 2.4.3 | Product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm | Crude protein | |
| 2.5.1 | Seeds of | ||
| 2.5.2 | 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) | ||
| 2.5.3 | Product of oil manufacture, obtained by pressing seeds of cotton from which fibres have been removed | ||
| 2.6.1 | Product of oil manufacture, obtained by pressing partially decorticated groundnuts | ||
| 2.6.2 | Product of oil manufacture, obtained by extraction of partially decorticated groundnut expeller (Maximum crude fibre content 16 % in the dry matter) | ||
| 2.6.3 | Product of oil manufacture, obtained by pressing decorticated groundnuts | ||
| 2.6.4 | Product of oil manufacture, obtained by extraction of decorticated groundnut expeller | ||
| 2.6.5 | Seeds from | ||
| 2.7.1 | Product of oil manufacture obtained by pressing Kapok seeds ( | ||
| 2.8.1 | Seeds of linseed | ||
| 2.8.2 | Product of oil manufacture, obtained by pressing linseed | ||
| 2.8.3 | Product of oil manufacture, obtained by extraction and appropriate heat treatment of linseed expeller | Crude protein | |
| 2.8.4 |
| ||
| 2.8.5 |
| Crude protein | |
| 2.9.1 | Product of the manufacture of mustard ( | Crude fibre | |
| 2.9.2 | Product obtained by the extraction of volatile mustard oil from mustard seeds | Crude protein | |
| 2.10.1 | Seeds of the niger plant | ||
| 2.10.2 | Product of oil manufacture, obtained by pressing of seeds of the niger plant (Ash insoluble in HCl: maximum 3,4 %) | ||
| 2.11.1 | Product of oil manufacture, obtained by extraction of pressed olives | ||
| 2.11.2 |
| ||
| 2.11.3 | 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 | ||
| 2.12.1 | Product of oil manufacture, obtained by pressing of palm kernels | ||
| 2.12.2 | Product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed | ||
| 2.13.1 | Seeds of | ||
| 2.13.2 | Product of oil manufacture, obtained by pressing seeds of | ||
| 2.14.1 | Seeds of rape | ||
| 2.14.2 | Product of oil manufacture, obtained by pressing seeds of rape | ||
| 2.14.3 | Product of oil manufacture, obtained by extraction and appropriate heat treatment of rape seed expeller | Crude protein | |
| 2.14.4 | Product obtained from whole rape by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation | ||
| 2.14.5 | Product of oil manufacture, obtained by separation of protein fraction of rape seed expeller or rape seed | Crude protein | |
| 2.14.6 |
| ||
| 2.14.7 |
| Crude protein | |
| 2.15.1 | Seeds of the safflower | ||
| 2.15.2 | Product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower | ||
| 2.15.3 | Product obtained during dehulling of safflower seeds | Crude fibre | |
| 2.16.1 | Seeds of | ||
| 2.17.1 | Product of oil manufacture, obtained by removing part of the husks | ||
| 2.17.2 | Product obtained during dehulling of sesame seeds | Crude fibre | |
| 2.17.3 | Product of oil manufacture, obtained by pressing seeds of the sesame plant (Ash insoluble in HCl: maximum 5 %) | ||
| 2.18.1 | Soya beans ( | ||
| 2.18.2 | Product of oil manufacture, obtained by pressing the seed of soya | ||
| 2.18.3 | Product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,4 mg N/g × min.) | ||
| 2.18.4 | Product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0,5 mg N/g × min.) | Crude protein | |
| 2.18.5 | Product obtained during dehulling of soya beans | Crude fibre | |
| 2.18.6 | Product obtained from soya beans by means of a treatment in humid, warm conditions and under pressure increasing starch gelatinisation | ||
| 2.18.7 | 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 | Product obtained during extraction of soya beans for food preparation | Crude protein | |
| 2.18.9 | Product obtained during the processing of soya bean | ||
| 2.18.10 | Products obtained when processing soybeans to obtain soybean food preparations | Crude protein | |
| 2.18.11 | Soya beans ( | Urease activity if > 0,4 mg N/g × min | |
| 2.18.12 | 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 |
| ||
| 2.18.14 |
| Crude protein | |
| 2.18.15 | 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 | |
| 2.18.16 | Soya beans which have been toasted or steamed and ground into a flour (Urease activity maximum 0,4 mg N/g × min.) | ||
| 2.19.1 | Seeds of the sunflower | ||
| 2.19.2 | Product of oil manufacture, obtained by pressing seeds of the sunflower | ||
| 2.19.3 | Product of oil manufacture, obtained by extraction and appropriate heat treatment of sunflower seed expeller | ||
| 2.19.4 | 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 | ||
| 2.19.5 | Product obtained during dehulling of sunflower seeds | Crude fibre | |
| 2.19.6 |
| Crude protein | |
| 2.19.7 |
| ||
| 2.19.8 | |||
| 2.19.9 | |||
| 2.19.10 | Crude protein, crude fibre | ||
| 2.19.11 | Crude protein, crude fibre | ||
| 2.20.1 | Oil and fat obtained either by pressing and/or extraction from oilseeds or oil fruits (excluding castor oil from the ricinus plant) | Moisture, if > 1 % | |
| 2.21.1 | 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 | Seeds from varieties of | ||
| 2.22.2 | Product of oil manufacture obtained by pressing hemp seeds from varieties of | ||
| 2.22.3 | Oil obtained by pressing of hemp seeds from varieties of | Moisture, if > 1 % | |
| 2.23.1 | Seeds of | ||
| 2.23.2 | Product of oil manufacture, obtained by extraction of expeller of poppy seeds | Crude protein | |
| 2.24.1 | Seed of |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 3.1.1 | Seeds of | ||
| 3.1.2 | Product obtained from the separated bean fruit water, when producing starch | Crude protein | |
| 3.2.1 | Dried fruits of the carob tree | Crude fibre | |
| 3.2.3 | 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 | Product obtained by micronisation of the dried fruits (pods) of the carob tree from which the carob seeds have been removed | ||
| 3.2.5 | Germ of the carob seed of the carob tree | Crude protein | |
| 3.2.6 | Product of oil manufacture, obtained by pressing of germ of carob | Crude protein | |
| 3.2.7 | Seed (kernel) obtained from the carob pod and consisting of endosperm, husk and germ | Crude fibre | |
| 3.2.8 | Husk of the carob seed, obtained by decortication of seeds of the carob tree | Crude fibre | |
| 3.3.1 | Seeds of | ||
| 3.4.1 | Seeds of | ||
| 3.5.1 | Seed of fenugreek ( | ||
| 3.6.1 | Product obtained after extraction of mucilage from seeds of guar bean | Crude protein | |
| 3.6.2 | Product of mucilage extraction from the germ of seeds of guar bean | Crude protein | |
| 3.7.1 | Seeds of | ||
| 3.7.2 | Product obtained by steaming or infrared micronising and rolling dehusked horse beans. | ||
| 3.7.3 | Product obtained during dehulling horse bean seeds, consisting mainly of external envelopes | ||
| 3.7.4 | Product obtained during dehulling horse bean seeds, consisting mainly of bean kernels from horse beans | ||
| 3.7.5 | Product obtained by grinding and air fractionation of horse beans | Crude protein | |
| 3.8.1 | Seeds of | ||
| 3.8.2 | Product obtained during dehulling process of lentil seeds | Crude fibre | |
| 3.9.1 | Seeds of | Crude protein | |
| 3.9.2 | Dehulled sweet lupin seeds | Crude protein | |
| 3.9.3 | Product obtained during dehulling of sweet lupin seeds, consisting mainly of external envelopes. | ||
| 3.9.4 | Product obtained after extraction of components of sweet lupins. | Crude fibre | |
| 3.9.5 | Product obtained during the manufacture of flour from sweet lupin. It consists principally of particles of cotyledon, and to a lesser extent, of skins | ||
| 3.9.6 | Product obtained from the separated sweet lupin fruit water when producing starch, or after grinding and air fractionation | Crude protein | |
| 3.9.7 | Product of sweet lupin processing to produce a high protein meal | Crude protein | |
| 3.10.1 | Beans of | ||
| 3.11.1 | Seeds of | ||
| 3.11.2 | 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 | Product obtained by steaming or infra red micronising and rolling dehulled seeds of peas | Starch | |
| 3.11.4 | Product obtained during the grinding of peas | Crude protein | |
| 3.11.5 | 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 | Dehulled pea seeds | ||
| 3.11.7 | Product obtained during the manufacture of pea flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins | ||
| 3.11.8 | Product from mechanical screening consisting of fractions of pea kernels separated before further processing | Crude fibre | |
| 3.11.9 | 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 | Product obtained from starch and protein wet extraction from peas. It is mainly composed of internal fibre and starch | ||
| 3.11.11 | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins and oligosaccharides | ||
| 3.11.12 | Product obtained by extraction after grinding and sieving of dehulled peas | Crude fibre | |
| 3.11.13 | Product obtained from starch and protein wet extraction from peas. It is mainly composed of soluble proteins, internal fibre, starch and oligo-saccharides. It may contain up to 1 % organic acids | ||
| 3.12.1 | Seeds of | ||
| 3.13.1 | Seeds of | Method of heat treatment | |
| 3.14.1 | Seeds of |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 4.1.1 | Root of | ||
| 4.1.2 | Fresh product of the manufacture of sugar consisting mainly of cleaned pieces of sugar beet with or without parts of beet leaves | ||
| 4.1.3 | Sugar extracted from sugar beets using water | ||
| 4.1.4 | 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 | ||
| 4.1.5 | 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 | ||
| 4.1.6 | Non-crystallised fraction from the manufacture of isomaltulose by enzymatic conversion of sucrose from sugar beets | Moisture if > 40 % | |
| 4.1.7 | 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 | ||
| 4.1.8 | 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 | ||
| 4.1.9 | 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 | ||
| 4.1.10 | 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 | ||
| 4.1.11 | 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 | ||
| 4.1.12 | Product obtained by processing of sugar and/or molasses. May contain up to 0,5 % sulphate and 0,25 % sulphite | ||
| 4.1.13 | Product of the manufacture of edible syrup from sugar beet | ||
| 4.1.15 | |||
| 4.1.16 | Isomaltulose as crystalline monohydrate substance. It is obtained by enzymatic conversion of sucrose from sugar beets | ||
| 4.2.1 | Juice from pressing of red beet ( | ||
| 4.3.1 | Root of the yellow or red carrot | ||
| 4.3.2 | 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 % | ||
| 4.3.3 | 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 % | ||
| 4.3.4 | Product obtained by flaking roots of yellow or red carrots, which are subsequently dried | ||
| 4.3.5 | Roots of yellow or red carrots regardless of their presentation, which are subsequently dried | Crude fibre | |
| 4.3.6 | Product constituted of internal pulp and outer skins that are dried | Crude fibre | |
| 4.3.7 | Juice from pressing of carrot roots with subsequent concentration and pasteurisation | Moisture if < 40 % or > 60 % | |
| 4.4.1 | Roots of | ||
| 4.4.2 | Fresh product from chicory processing. It consists predominantly of cleaned pieces of chicory and parts of leaves | ||
| 4.4.3 | Seed of | ||
| 4.4.4 | Product of the manufacture of inulin from roots of | ||
| 4.4.5 | Product of the manufacture of inulin from roots of | ||
| 4.4.6 | Product obtained by chopping, drying and grinding chicory roots. May contain up to 1 % of anticaking agents | ||
| 4.4.7 | 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 | ||
| 4.4.8 | Co-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 | ||
| 4.4.9 | Inulin is a fructan extracted from e.g. roots of | ||
| 4.4.10 | Product obtained by partial hydrolysis of inulin from | Moisture if < 20 % or > 30 % | |
| 4.4.11 | Product obtained by partial hydrolysis of inulin from | ||
| 4.5.1 | White to yellow powder of pure, ground garlic, | ||
| 4.6.1 | Roots of | Moisture if < 60 % or > 70 % | |
| 4.6.2 | Roots of Manioc, regardless of their presentation, which are subsequently dried | ||
| 4.7.1 | Moist product obtained from processing onions (genus | ||
| 4.7.2 | Skinned and crumbed onion pieces which are then fried | ||
| 4.7.3 | 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 | Tubers of | Moisture if < 72 % or > 88 % | |
| 4.8.2 | Potatoes from which the skin is removed using steam treatment | ||
| 4.8.3 | 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 | ||
| 4.8.4 | Product obtained from potatoes during the preparation of potato products for human consumption, which may have been peeled | ||
| 4.8.5 | Product obtained from mechanical separation in the processing of potatoes and potato remnants. The product may have been subject to heat treatment | ||
| 4.8.6 | Blanched or boiled and then mashed potato product | ||
| 4.8.7 | Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes | ||
| 4.8.8 | Product of the manufacture of potato starch consisting of extracted ground potatoes | Moisture, if < 77 % or > 88 % | |
| 4.8.9 | Dried product of the manufacture of potato starch consisting of extracted ground potatoes | ||
| 4.8.10 | Product of starch manufacture composed mainly of protein substances obtained after the separation of starch | Crude protein | |
| 4.8.11 | Protein obtained by a controlled enzymatic hydrolysis of potato proteins | Crude protein | |
| 4.8.12 | Product obtained by fermentation of potato protein and subsequent spray-drying | Crude protein | |
| 4.8.13 | Liquid product obtained by fermentation of potato protein | Crude protein | |
| 4.8.14 | 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 |
| |
| 4.8.15 | Potatoes after washing, peeling, size reduction (cutting, flaking, etc.) and drying | ||
| 4.9.1 | Tubers of | Moisture if < 57 % or > 78 % | |
| 4.10.1 | Tubers of | Moisture if < 75 % or > 80 % | |
| 4.11.1 | Juice from pressing roots of Red Radish ( | Moisture if < 30 % or > 50 % |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 5.1.1 | Whole fruits of the pendunculate oak | ||
| 5.1.2 | Product obtained during dehulling of acorn | ||
| 5.2.1 | Whole or broken fruit | ||
| 5.2.2 | Almond hulls obtained from dehusked almond seeds by physical separation from the kernels and ground | Crude fibre | |
| 5.2.3 | Product of oil manufacture obtained by pressing of almond kernels | ||
| 5.3.1 | Seeds of | ||
| 5.4.1 | Product obtained from the production of juice of | Crude fibre | |
| 5.4.2 | Moist product obtained from the production of apple juice or cider production. It consists principally of internal pulp and outer skins that are pressed | Crude fibre | |
| 5.4.3 | Product obtained after producing pectin from apple pulp | ||
| 5.5.1 | Seeds of sugar beet | ||
| 5.6.1 | Seeds of | ||
| 5.6.2 | Product obtained during the milling of buckwheat grains | Crude fibre | |
| 5.6.3 | 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 | ||
| 5.7.1 | Seeds of | ||
| 5.8.1 | Seeds of | ||
| 5.9.1 | Seeds from | ||
| 5.12.1 | Product of the production of chestnut flour, consisting mainly of particles of endosperm, with fine fragments of envelopes and a few remnants of chestnut ( | ||
| 5.13.1 | Product obtained by pressing citrus fruits | Crude fibre | |
| 5.13.2 | Product obtained by pressing citrus fruits or during the production of citrus juice, which is subsequently dried. May contain collectively up to 1 % methanol, ethanol and propan-2-ol, on an anhydrous basis | Crude fibre | |
| 5.14.1 | Seeds of | ||
| 5.14.2 | Seeds of | ||
| 5.15.1 | Product obtained from dehusked seeds of the | Crude fibre | |
| 5.16.1 | Seeds of | ||
| 5.17.1 | Seeds of | ||
| 5.18.1 | Seeds of | ||
| 5.19.1 | Fruits of | ||
| 5.19.2 | Whole seeds of | Crude fibre | |
| 5.20.1 | Seeds of | ||
| 5.21.1 | Fruits of | ||
| 5.22.1 | Product consisting of the inner, edible seeds of a nut or fruit stone | ||
| 5.22.2 | Product obtained during the production of fruit juice and fruit puree | Crude fibre | |
| 5.22.3 | Product obtained during the production of fruit juice and fruit puree which is subsequently dried | Crude fibre | |
| 5.23.1 | Seeds from | Crude fibre | |
| 5.24.1 | Seeds from graminoids of the families Poaceae, Cyperaceae and Juncaceae | ||
| 5.25.1 | Pips from | ||
| 5.25.2 | Product obtained during the extraction of oil from grape pips | Crude fibre | |
| 5.25.3 | 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 | Product obtained from grape pips after producing grape juice. It principally contains carbohydrates | Crude fibre | |
| 5.26.1 | Whole or broken fruit of | ||
| 5.26.2 | Product of oil manufacture obtained by pressing hazelnut kernels | ||
| 5.27.1 | 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 | Seeds of | ||
| 5.29.1 | Seeds from | ||
| 5.30.1 | Fruit of | ||
| 5.31.1 | Seeds of | ||
| 5.32.1 | Seeds of | ||
| 5.33.1 | Seeds of | ||
| 5.34.1 | Seeds from | ||
| 5.35.1 | Product obtained by pressing tomatoes | Crude fibre | |
| 5.36.1 | Seeds of | ||
| 5.37.1 | Product of oil manufacture obtained by pressing apricot kernels ( | ||
| 5.38.1 | Product of oil manufacture obtained by pressing black cumin seeds ( | ||
| 5.39.1 | Product of oil manufacture obtained by pressing borage seeds ( | ||
| 5.40.1 | Product of oil manufacture obtained by pressing evening primrose seeds ( | ||
| 5.41.1 | Product of oil manufacture obtained by pressing pomegranate seeds ( | ||
| 5.42.1 | Product of oil manufacture obtained by pressing walnut kernels ( |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 6.1.1 | Leaves of | ||
| 6.2.1 | Whole plants of cereal species or parts thereof | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.3.1 | Straw of cereals | ||
| 6.3.2 | Product obtained by an appropriate treatment of cereal straw | Sodium, if treated with NaOH | |
| 6.4.1 | Product obtained by drying and milling clover | ||
| 6.5.1 | Product obtained by drying and milling and in some cases compacting forage plants | ||
| 6.6.1 | Species of any grass or legumes plants or herbs, field dried or artificially dried | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.6.2 | Product obtained from grass, herbs or legume plants that has been artificially dehydrated (in any form) | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.6.3 | Fresh biomass consisting of grass, legume plants or herbs | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.6.4 | Ensiled biomass from arable land and grassland consisting of any grass, legume plants or herbs | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.6.5 | Ensiled or dried arable crops consisting of grass, legume plants or herbs with a minimum of 50 % dry matter content, wrapped in bales or stored in silos | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.7.1 | Flour ground from stems from hemp from varieties of | Crude protein | |
| 6.7.2 | Product obtained during the mechanical processing of hemp stems from varieties of | Crude fibre | |
| 6.8.1 | Straw of horse bean ( | ||
| 6.9.1 | Straw of linseed ( | ||
| 6.10.1 | Ash insoluble, in HCl, if > 3,5 % of dry matter | ||
| 6.10.2 | Lucerne, field dried | Ash insoluble, in HCl, if > 3,5 % of dry matter | |
| 6.10.3 | Lucerne artificially dehydrated, in any form | ||
| 6.10.4 | Alfalfa pellets that have been extruded | ||
| 6.10.5 | 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 | ||
| 6.10.6 | Dried product obtained by pressing the juice from lucerne | ||
| 6.10.7 | Product obtained by artificially drying fractions of lucerne press juice, which have been separated by centrifugation and heat treated to precipitate protein | ||
| 6.10.8 | Product obtained after protein extraction from lucerne juice | Crude protein | |
| 6.11.1 | Ensiled plants or parts thereof of | ||
| 6.12.1 | Straw of | ||
| 6.13.1 | Straw of |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 7.1.1 | Algae, live or processed, including fresh, chilled or frozen algae. May contain up to 0,1 % antifoaming agents | ||
| 7.1.2 | 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 | ||
| 7.1.3 | Product of algae oil manufacture, obtained by extraction of algae. The algae have been inactivated. May contain up to 0,1 % antifoaming agents | ||
| 7.1.4 | Oil obtained by extraction from algae. May contain up to 0,1 % antifoaming agents | ||
| 7.1.6 | Product obtained by drying and crushing macro-algae, in particular red, brown or green algae. This product may have been washed to reduce the iodine content. May contain up to 0,1 % antifoaming agents | ||
| 7.1.7 | Product obtained by drying and crushing macro-algae of the genus | ||
| 7.2.1 | Dried mushroom and/or mycelium derived from edible fungi, rich in fiber, amino-acids, and poly-saccharides | ||
| 7.3.1 | Cleaned and dried bark of trees or bushes | Crude fibre | |
| 7.4.1 | All parts of dried blossoms of consumable plants and their fractions | Crude fibre | |
| 7.5.1 | Product obtained by drying the plant | ||
| 7.6.1 | Syrupy product obtained during the manufacture or refining of sugar from | ||
| 7.6.2 | Product obtained after further extraction using water of sucrose from sugar cane molasses | ||
| 7.6.3 | Sugar extracted from sugar cane using water | ||
| 7.6.4 | Product obtained during extraction using water of sugar from sugar cane. It consists mainly of fibres | Crude fibre | |
| 7.7.1 | Dried leaves of consumable plants and their fractions | Crude fibre | |
| 7.8.1 | Product obtained by means of mechanical processing of raw natural dried wood and which predominantly consists of lignocellulose | ||
| 7.8.2 | Product obtained by decomposition, separation of lignin and further cleaning as cellulose from vegetable fibre ( | ||
| 7.9.1 | Root of | ||
| 7.10.1 | Product obtained from drying aerial parts of the plants | ||
| 7.11.1 | Product obtained from drying the plant | ||
| 7.12.1 | Pulverised product obtained from stems of | Crude fibre | |
| 7.12.2 | Product obtained by cutting and pressing stems of Yucca Schidigera, composed mainly of carbohydrates | ||
| 7.13.1 | Product obtained by carbonisation of organic vegetal material | ||
| 7.14.1 | Chemically untreated wood or wood fibres | Crude fibre | |
| 7.14.2 | Product obtained by means of heating and pressing of raw, untreated wood and which predominantly consists of xylose | Total sugars, calculated as sucrose | |
| 7.15.1 | Product obtained by drying and grinding the leaves of |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 8.1.1 | Butter and products obtained by production or processing of butter (e.g. butter serum), unless listed separately | ||
| 8.2.1 |
| ||
| 8.3.1 | Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet | ||
| 8.4.1 | Product extracted from curd or casein through use of neutralising substances and drying | ||
| 8.5.1 | Cheese and products made of cheese and of milk based products | ||
| 8.6.1 | The fluid secreted by the mammary glands of milk-producing animals up to five days post parturition | Crude protein | |
| 8.7.1 |
| ||
| 8.8.1 | Products obtained by fermentation of milk (e.g. yoghurt etc.) | ||
| 8.9.1 | The sugar separated from milk or whey by purification and drying | Moisture if > 5 % | |
| 8.10.1 | Normal mammary secretion obtained from one or more milkings | ||
| 8.11.1 | Milk whose fat content has been reduced by separation | ||
| 8.12.1 | Product obtained by skimming milk | Crude fat | |
| 8.13.1 | Product obtained by drying protein compounds extracted from milk by chemical or physical treatment | ||
| 8.14.1 | Condensed and evaporated milk and products obtained by production or processing of these products | ||
| 8.15.1 | |||
| 8.16.1 | Product retained on the membrane from (ultra, nano or micro) filtration of milk | ||
| 8.17.1 |
| ||
| 8.18.1 |
| ||
| 8.19.1 |
| ||
| 8.20.1 |
| ||
| 8.21.1 |
| ||
| 8.22.1 |
|
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 9.1.1 | Whole or parts of warm-blooded land animals, fresh, frozen, cooked, acid treated or dried | ||
| 9.2.1 | 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 | ||
| 9.3.1 | Honey, beeswax, royal jelly, propolis, pollen, processed or unprocessed | Total sugars, calculated as sucrose | |
| 9.4.1 | Product obtained by heating, drying and grinding whole or parts of land animals, including invertebrates 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 | ||
| 9.5.1 | Dried animal proteins derived from the production of gelatine obtained from raw materials pursuant to Regulation (EC) No 853/2004 | ||
| 9.6.1 | Polypeptides, peptides and amino acids, and mixtures thereof, obtained by hydrolysis of animal by-products, which can be concentrated by drying | ||
| 9.7.1 | Product derived from the heat treatment of blood of slaughtered warm-blooded animals | ||
| 9.8.1 | 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 | ||
| 9.9.1 | 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 | ||
| 9.10.1 | Protein-based product derived from animal bones, hides, skins and tendons | ||
| 9.11.1 | Product obtained by drying and grinding feathers of slaughtered animals | ||
| 9.12.1 | 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 | ||
| 9.13.1 | |||
| 9.14.1 | Former foodstuff containing animal products; with or without treatment such as fresh, frozen, dried | ||
| 9.15.1 | Whole eggs of | ||
| 9.15.2 | Product obtained from eggs after the separation of shells and yolk, pasteurised and possibly denatured | ||
| 9.15.3 | Products consisting of pasteurised dried eggs, without shells or a mixture of different proportions of dried albumen and dried egg yolk | ||
| 9.15.4 | Dried whole or parts of eggs, sugared | ||
| 9.15.5 | Product obtained from poultry eggs, after the content (yolk and albumen) has been removed. Shells are dried | Crude ash | |
| 9.16.1 | Live terrestrial invertebrates, in all their life stages, other than species having adverse effects on plant, animals and human health | ||
| 9.16.2 | 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 | ||
| 9.17.1 | Product obtained from woolgrease (lanolin) by saponification, separations and crystallization. Minimum content of (3β)-cholest-5-en-3-ol, C |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 10.1.1 | Whole or parts of marine or freshwater invertebrates, in all their life stages, other than species pathogenic to humans and animals | ||
| 10.2.1 | Originating from establishments or plants preparing or manufacturing products for human consumption | ||
| 10.3.1 | Product obtained by heating, pressing and drying whole or parts of crustacean including wild and farmed shrimp | ||
| 10.4.1 | Whole or parts of fish: fresh, frozen, cooked, acid treated or dried | ||
| 10.4.2 | 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 | ||
| 10.4.3 | Condensed product obtained during manufacture of fishmeal which has been separated and stabilised by acidification or drying | ||
| 10.4.4 | Proteins obtained by hydrolysis of whole or parts of fish, which can be concentrated by drying | ||
| 10.4.5 | Product obtained by heating, pressing and drying parts of fish. It consists principally of fishbone | Crude ash | |
| 10.4.6 | Oil obtained from fish or parts of fish followed by centrifugation to remove water (may include species specific details e.g. cod liver oil) | ||
| 10.4.7 | Oil obtained from hydrogenation of fish oil | Moisture if > 1 % | |
| 10.4.8 | 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 | ||
| 10.5.1 | Oil obtained from cooked and pressed marine planktonic krill followed by centrifugation to remove water | Moisture if > 1 % | |
| 10.5.2 | Product obtained by the enzymatic hydrolysis of whole or parts of krill, often concentrated by drying | ||
| 10.6.1 | Product obtained by heating and drying whole or parts of marine annelids, including | ||
| 10.7.1 | Product obtained by heating, pressing and drying marine zooplankton e.g. krill | ||
| 10.7.2 | Oil obtained from cooked and pressed marine zooplankton followed by centrifugation to remove water | Moisture if > 1 % | |
| 10.8.1 | Product obtained by heating and drying whole or parts of molluscs including squid and bi-valves | ||
| 10.9.1 | Product obtained by heating, pressing and drying whole squid or parts of squid | ||
| 10.10.1 | Product obtained by heating, pressing and drying whole | ||
| 10.11.1 | Product obtained by heating, pressing and drying whole or parts of marine invertebrates |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 11.1.1 | |||
| 11.1.2 | Product of natural origin, obtained from marine shells, ground or granulated, such as oyster shells or seashells | ||
| 11.1.3 | Natural mixture of calcium carbonate (CaCO | ||
| 11.1.4 | Product of natural origin obtained from calcareous marine algae, ground or granulated | ||
| 11.1.5 | Product of natural origin obtained from calcareous marine algae ( | ||
| 11.1.6 | Calcium chloride (CaCl | ||
| 11.1.7 | |||
| 11.1.8 | Calcium sulphate anhydrous (CaSO | ||
| 11.1.9 | Calcium sulphate hemihydrate (CaSO | ||
| 11.1.10 | Calcium sulphate dihydrate (CaSO | ||
| 11.1.11 | Calcium salts of edible organic acids with at least 4 carbon atoms | ||
| 11.1.12 | Calcium oxide (CaO) obtained from calcination of naturally occurring limestone. May contain up to 0,1 % grinding aids | ||
| 11.1.13 | Calcium salt of gluconic acid generally expressed as Ca(C | ||
| 11.1.14 | |||
| 11.1.15 | Product obtained during the manufacturing of sodium carbonate | ||
| 11.1.16 | Calcium L-pidolate (C | ||
| 11.1.17 | Product obtained by heating of natural calcium and magnesium containing substances like dolomite. May contain up to 0,1 % grinding aids | ||
| 11.1.18 | 5 Ca(NO | ||
| 11.2.1 | Calcined magnesium oxide (MgO), not less than 70 % MgO | ||
| 11.2.2 | Magnesium sulphate (MgSO | ||
| 11.2.3 | Magnesium sulphate (MgSO | ||
| 11.2.4 | Anhydrous magnesium sulphate (MgSO | ||
| 11.2.5 | Magnesium propionate (C | Magnesium | |
| 11.2.6 | Magnesium chloride (MgCl | ||
| 11.2.7 | Natural magnesium carbonate (MgCO | ||
| 11.2.8 | Magnesium hydroxide (Mg(OH) | ||
| 11.2.9 | Magnesium potassium sulphate (K | ||
| 11.2.10 | Magnesium salts of edible organic acids with at least 4 carbon atoms | ||
| 11.2.11 | Magnesium salt of gluconic acid generally expressed as Mg(C | ||
| 11.2.12 | |||
| 11.2.13 | Magnesium L-pidolate (C | ||
| 11.3.1 | |||
| 11.3.2 | |||
| 11.3.3 | |||
| 11.3.4 | |||
| 11.3.5 | Calcium-magnesium phosphate (Ca | ||
| 11.3.6 | Product obtained from inorganic sources, calcined and further heat treated. | ||
| 11.3.7 | Dicalcium pyrophosphate (Ca | ||
| 11.3.8 | Product consisting of monobasic and/or di-basic and/or tri-basic magnesium phosphate. | ||
| 11.3.9 | Product consisting of sodium-calcium-magnesium phosphate. | ||
| 11.3.10 | |||
| 11.3.11 | Disodium phosphate (Na | ||
| 11.3.12 | Trisodium phosphate (Na | ||
| 11.3.13 | Sodium pyrophosphate (Na | ||
| 11.3.14 | Monopotassium phosphate (KH | ||
| 11.3.15 | Dipotassium phosphate (K | ||
| 11.3.16 | Calcium sodium phosphate (CaNaPO | ||
| 11.3.17 | Monoammonium phosphate (NH | ||
| 11.3.18 | Diammonium phosphate ((NH | ||
| 11.3.19 | Sodium tripolyphosphate (Na | ||
| 11.3.20 | Sodium-magnesium phosphate (MgNaPO | ||
| 11.3.21 | Magnesium hypophosphite (Mg(H | ||
| 11.3.22 | Degelatinised, sterilised and ground bones from which the fat has been removed. | ||
| 11.3.23 | Mineral residues from the incineration, combustion or gasification of animal by-products. | ||
| 11.3.24 | Heterogeneous mixtures of calcium salts of condensed polyphosphoric acids of general formula H | ||
| 11.3.25 | Monocalcium dihydrogen pyrophosphate(CaH | ||
| 11.3.26 | Magnesium acid pyrophosphate (MgH | ||
| 11.3.27 | Disodium dihydrogen diphosphate (Na | ||
| 11.3.28 | Trisodium monohydrogen diphosphate (anhydrous: Na | ||
| 11.3.29 | Heterogeneous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H | ||
| 11.3.30 | Tripotassium monophosphate ( K | ||
| 11.3.31 | Tetrapotassium pyrophosphate (K | ||
| 11.3.32 | Pentapotassium tri-polyphosphate (K | ||
| 11.3.33 | Heterogeneous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H | ||
| 11.3.34 | Calcium sodium polyphosphate | ||
| 11.4.1 | Sodium chloride (NaCl) or product obtained by evaporative crystallisation from brine (saturated or depleted in another process) (vacuum salt) or evaporation of seawater (marine salt and solar salt) or grinding rock salt | ||
| 11.4.2 | Sodium bicarbonate (NaHCO | ||
| 11.4.3 | Product obtained during the production of sodium carbonate and sodium bicarbonate, with traces of ammonium bicarbonate (ammonium bicarbonate max. 5 %) | ||
| 11.4.4 | Sodium carbonate (Na | ||
| 11.4.5 | Sodium sesquicarbonate (Na | ||
| 11.4.6 | |||
| 11.4.7 | Sodium salts of edible organic acids with at least 4 carbon atoms ( | ||
| 11.4.8 | Sodium salt of gluconic acid generally expressed as Na(C | ||
| 11.5.1 | Potassium chloride (KCl) or product obtained by evaporation of seawater or grinding natural sources of potassium chloride | ||
| 11.5.2 | Potassium sulphate (K | ||
| 11.5.3 | Potassium carbonate (K | ||
| 11.5.4 | Potassium bicarbonate (KHCO | ||
| 11.5.5 | Potassium salts of edible organic acids with at least 4 carbon atoms | ||
| 11.5.6 | Potassium L-pidolate (C | ||
| 11.6.1 | Powder obtained from natural deposits of the mineral. Also, product obtained from oil refinery production as practised by sulphur manufacturers | Sulphur | |
| 11.7.1 | Natural magnesium-aluminium-silicon mineral | Magnesium | |
| 11.7.2 | |||
| 11.7.3 | |||
| 11.8.1 | Ammonium sulphate ((NH | ||
| 11.8.3 | Ammonium salts of edible organic acids with at least 4 carbon atoms | ||
| 11.8.4 | |||
| 11.8.5 | Ammonium acetate (CH | Nitrogen | |
| 11.9.1 | Product obtained by crushing naturally occurring mineral in the form of gravel | Particle size | |
| 11.9.2 | Product obtained by crushing and milling of products derived from the burning of clay |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 12.1.5 | Whole yeasts | ||
| 12.1.9 | Fermentation product obtained from culture of | ||
| 12.1.10 | Fermentation product obtained from culture of | ||
| 12.1.12 | All yeasts ( | Moisture if < 75 % or > 97 % | |
| 12.1.13 | Protein products obtained by fermentation with bacteria on a substrate/culture medium consisting of methanol (fermented with | ||
| 12.1.14 | Whole bacteria or their parts | Crude ash | |
| 12.2.8 | Protein rich co-products obtained from the production of amino acids, vitamins, organic acids, enzymes and/or their salts obtained by fermentation with | ||
| 12.2.9 | Protein rich co-products obtained from the production of products such as enzymes, vitamins and/or organic acids obtained by fermentation with | ||
| 12.3.1 | Co-products derived from the industrial processing of musts/worts issued from microbial fermentation processes such as alcohol, organic acids or yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts | ||
| 12.3.2 | Co-products from the production of amino acids and their salts by fermentation with | ||
| 12.3.3 | Co-products from the production of enzymes by fermentation with | ||
| 12.3.4 | Product containing 3-hydroxybutyrate and 3-hydroxyvalerate, produced via fermentation with | Butyrate | |
| 12.3.5 | Ammonium lactate (CH | ||
| 12.3.6 | Liquid co-product from the cristallisation of food grade glucono-delta-lactone obtained by fermentation with | Gluconic acid |
| Number | Name ( | Description | Compulsory declarations |
|---|---|---|---|
| 13.1.1 | Products obtained during and from the production of bread, biscuits, wafers or pasta | ||
| 13.1.2 | Products obtained during and from the production of pastry and cakes | ||
| 13.1.3 | Substances or products that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms | ||
| 13.1.4 | Products obtained during and from the production of sweets, including chocolate goods | ||
| 13.1.5 | Products obtained during the production of ice-cream | ||
| 13.1.6 | Products obtained when processing fresh fruit and vegetables (including peel, whole pieces of fruit/vegetables, and mixtures thereof). They may have been frozen | ||
| 13.1.7 | Products obtained from freezing or drying whole plants ( | Crude Fibre | |
| 13.1.8 | Products obtained from freezing or drying spices and seasonings or their parts | ||
| 13.1.9 | Products obtained from crushing, grinding, freezing or drying herbs or their parts | Crude Fibre | |
| 13.1.10 | Products obtained when processing potatoes. They may have been frozen | ||
| 13.1.11 | Substances from the sauces-production that are intended or where it is reasonable to expect that they can be consumed by humans in their processed, partially processed or unprocessed forms | Crude fat | |
| 13.1.12 | Products and co-products of the savoury snacks industry obtained during and from the production of savoury snacks — potato chips, potato and/or cereal based snacks (direct extruded, dough based and pelleted snacks) and nuts | Crude fat | |
| 13.1.13 | Products obtained during the production of ready-to-eat food | Crude fat, if > 5 % | |
| 13.1.14 | Solid products from plants (including berries and seeds such as anise) obtained after maceration of these plants in an alcoholic solution or after alcoholic evaporation/distillation, or both, in the elaboration of flavourings for the spirits production. These products must be distilled to eliminate the alcoholic residue | ||
| 13.1.15 | Product of the brewing process which is not marketable as a human beverage | ||
| 13.1.16 | Products from the soft drink industry obtained from the production of sweet flavoured soft drinks or from unpacked non-marketable sweet-flavoured soft drinks | ||
| 13.1.17 | Products from the fruit syrup industry obtained from the manufacture of fruit syrup for human consumption | ||
| 13.1.18 | Products from the sweet flavored syrup industry obtained from the production of syrup or from unpacked non-marketable syrup | ||
| 13.1.19 | 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 % | |
| 13.2.1 | Product obtained by the controlled heating of any sugar | Total sugars, calculated as sucrose | |
| 13.2.2 | Dextrose is obtained after hydrolysis of starch and consists of purified, crystallised glucose, with or without crystal water | ||
| 13.2.3 | Fructose as purified crystalline powder. It is obtained from glucose in glucose syrup by the use of glucose isomerase and from sucrose inversion | ||
| 13.2.4 | Glucose syrup is a purified and concentrated aqueous solution of nutritive saccharides obtained through hydrolysis from starch | Moisture if > 30 % | |
| 13.2.5 | Product produced during refining process of glucose syrups | Total sugars, calculated as sucrose | |
| 13.2.6 | Sugar extracted from wood | ||
| 13.2.7 | Semi-synthetic disaccharide (4-O-D-Galactopyranosyl-D-fructose) obtained from lactose through the isomerisation of glucose to fructose. Present in heat treated milk and milk products | ||
| 13.2.8 | Amino sugar (monosaccharide) being part of the structure of the polysaccharides chitosan and chitin. Produced by the hydrolysis of crustacean and other arthropod exoskeletons or by fermentation of grain such as corn or wheat | Sodium or Potassium, as applicable | |
| 13.2.9 | Chains of xylose molecules linked with β1–4 bonds with degree of polymerization ranging from 2 to 10 and produced from enzymatic hydrolysis of various feedstocks rich in hemicellulose | Moisture if > 5 % | |
| 13.2.10 | Product obtained by either fermentation or hydrolysis and/or physical thermal treatment of glucose polymers, glucose, sucrose and maltose | Moisture if > 28 % | |
| 13.2.11 | Product obtained from sugar from sugar beet or sugar cane through an enzymatic process or from physical treatment of fresh cultivated pasture grass | Moisture if > 28 % | |
| 13.2.12 | Non-reducing disaccharide consisting in two glucose moieties linked by an α-1,1-glucosidic bond. It is produced from liquefied starch further to multistep enzymatic process. | ||
| 13.3.1 | Starch | Starch | |
| 13.3.2 | Product consisting of starch expanded by heat treatment | Starch | |
| 13.3.3 | Product consisting of native and/or modified food starch obtained from different botanical sources | Starch | |
| 13.3.4 | Product from starch hydrolysis liquor filtration which consists of the following: protein, starch, polysaccharides, fat, oil and filter aid (e.g. diatomaceous earth, wood fibre) |
| |
| 13.3.5 | Dextrin is partially acid hydrolysed starch. | ||
| 13.3.6 | Maltodextrin is the partially hydrolysed starch | ||
| 13.4.1 | Randomly bonded bulk polymer of glucose produced by thermal polymerisation of D-Glucose | ||
| 13.5.1 | Product obtained by hydrogenation or fermentation and consisting of reduced mono, di- or oligosaccharides or polysaccharides | ||
| 13.5.2 | Sugar alcohol obtained from sucrose after enzymatic conversion and hydrogenation | ||
| 13.5.3 | Product obtained by hydrogenation or fermentation and consisting of reduced glucose and/or fructose | ||
| 13.5.4 | Product obtained by hydrogenation and fermentation of xylose | ||
| 13.5.5 | Product obtained by hydrogenation of glucose | ||
| 13.6.1 | Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of alkali, followed by an acidulation with subsequent separation of the aqueous phase, containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres | ||
| 13.6.2 | Glycerides obtained by esterification of fatty acids with glycerol. May contain up to 50 ppm nickel from hydrogenation | ||
| 13.6.3 | |||
| 13.6.4 | |||
| 13.6.5 | Product obtained during the deacidification of oils and fats of vegetable or animal origin by means of distillation containing free fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, sterols and tocopherols | ||
| 13.6.6 | Product obtained by fermentation of organic matter, by enzymatic interesterification of oil or by oil/fat splitting. By definition it consists of crude fatty acids C | ||
| 13.6.7 | |||
| 13.6.8 | Product obtained during the deacidification of vegetable oils and fats by means of aqueous calcium, magnesium, sodium or potassium hydroxide solution, containing salts of fatty acids, oils or fats and natural components of seeds, fruits or animal tissues such as mono- and diglycerides, crude lecithin and fibres | ||
| 13.6.9 | Mono- and diglycerides of fatty acids with at least 4 carbon atoms esterified with organic acids | Crude fat | |
| 13.6.10 | Esters of saccharose and fatty acids | ||
| 13.6.11 | Mixture of esters of saccharose and mono and di-glycerides of fatty acids | ||
| 13.6.12 | Lipid organic compound present in the roots of many plants and particularly in most leguminous plants. Palmitoylglucosamine (C | ||
| 13.6.13 | Non-glyceride ester of fatty acids. The product can be a calcium, magnesium, sodium or potassium salt of fatty acids esterified with lactic acid. It may contain the salts of free fatty acids and lactic acid | ||
| 13.6.14 | Lipid organic compound present in soy lecithin, eggs and other feed sources. Palmitoylethanolamide (C | ||
| 13.8.1 |
| ||
| 13.8.2 |
| ||
| 13.9.1 | Organo-sulfur compound ((CH | Sulphur | |
| 13.10.1 | Product from the natural decomposition of plant (mainly sphagnum) in anaerobic and oligotrophic environment | Crude Fibre | |
| 13.10.2 | Product that is a naturally occurring mineral complex of phenolic hydrocarbons, also known as humate, which originates from the decomposition of organic matter over the course of millions of years | Crude Fibre | |
| 13.11.1 | Organic compound (a diol or double alcohol) with formula C | ||
| 13.11.2 | Mono-esters of propylene glycol and fatty acids, alone or in mixtures with di-esters | ||
| 13.12.1 | Glucosamineglucan (polysaccharide) with repeating unit consisting of an amino sugar (N-acetyl-D- glucosamine) and D-glucuronic acid present in the skin, synovial fluid and the umbilical cord, produced, for example, from animal tissue or by bacterial fermentation | Sodium or Potassium, as applicable | |
| 13.12.2 | Product obtained by extraction from tendons, bones and other animal tissues containing cartilage and soft connective tissues, or by sulphation of chondroitin isolated from microbial fermentation | Sodium |