- Latest available (Revised)
- Original (As made)
Feeding Stuffs Regulations (Northern Ireland) 1995
You are here:
What Version
More Resources
Status:
This is the original version (as it was originally made). This item of legislation is currently only available in its original format.
PART IVPRINCIPAL PROCESSES USED FOR PREPARATION OF THE INGREDIENTS LISTED PART III
| Process | Description | Common name/term |
|---|---|---|
3 “Decortication” may be replaced by “dehulling” or “dehusking” if appropriate. Therefore the common name/term should be “dehulled” or “dehusked” | ||
1 When appropriate the word “expeller” may be replaced by “cake” | ||
| Concentration | Increase in certain contents by removing water or other constituents | |
| Concentrate | Removal of outer layers from grains, seeds, fruits, nuts and others | Decorticated |
| Decortication3 | ||
| Drying | Dehydration by artificial or natural processes in order to preserve the product | Dried (sun or artificially) |
| Extraction | Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent | Extracted (in case of oil-containing materials) Molasses, pulp (in case of products containing sugar or other water soluble components) |
| Extrusion | Pressing, pushing or protrusion of material through orifices under pressure. See also Pregelatinization | Extruded |
| Flaking | Rolling of moist heat-treated material | Flakes |
| Flour milling | Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings) | Flour, bran, middlings |
| Heat treatment/ heating | General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material | Toasted, cooked, puffed, heat-treated |
| Hydrogenation | Treatment of oils and fats to achieve a higher melting point | Hardened |
| Hydrolysis | Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali | Hydrolysed |
| Pressing | Removal by mechanical pressure (either by a screw or other type of press) and possibly some heat, of fat/oil from oil-rich materials, or of juice from fruits or other vegetable products | Expeller1 in case of oil-containing material(s) Pulp, pomace (in case of fruits, etc.) |
| Pelleting | Compaction into a moulded form of presentation | Pellet |
| Pregelatinization | Modification of starch to improve markedly its swelling properties in cold water | Pregelatinized |
| Refining | Removal of impurities in sugars, oils and other natural materials by chemical/physical treatment | Refined |
| Wet-milling | Mechanical separation of the component parts of kernel/grain after steeping in water, possibly with sulphur dioxide, for the extraction of starch | Germ, gluten, starch |
Options/Help
Print Options
PrintThe Whole Rule
PrintThe Whole Schedule
PrintThis Part only
Legislation is available in different versions:
Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.
Original (As Enacted or Made): The original version of the legislation as it stood when it was enacted or made. No changes have been applied to the text.
Opening Options
Different options to open legislation in order to view more content on screen at once
More Resources
Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:
- the original print PDF of the as enacted version that was used for the print copy
- lists of changes made by and/or affecting this legislation item
- confers power and blanket amendment details
- all formats of all associated documents
- correction slips
- links to related legislation and further information resources
More Resources
Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:
- the original print PDF of the as made version that was used for the print copy
- correction slips
Click 'View More' or select 'More Resources' tab for additional information including:
- lists of changes made by and/or affecting this legislation item
- confers power and blanket amendment details
- all formats of all associated documents
- links to related legislation and further information resources
All content is available under the Open Government Licence v3.0 except where otherwise stated. This site additionally contains content derived from EUR-Lex, reused under the terms of the Commission Decision 2011/833/EU on the reuse of documents from the EU institutions. For more information see the EUR-Lex public statement on re-use.