Legalize / United Kingdom / Wales / Welsh-Statutory-Instrument

The Feeding Stuffs (Wales) Regulations 2001

Type Welsh-Statutory-Instrument

Publication 2001-02-06

Last updated 2011-04-22

State In force

Jurisdiction Wales

Department King's Printer of Acts of Parliament

Source legislation.gov.uk

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Made: 6th February 2001

Coming into force: 1st March 2001

In exercise of the powers conferred on Ministers of the Crown by sections 66(1), 68(1) and (1A), 69(1), (3), (6) and (7), 70(1), 74(1), 74A and 84 of the Agriculture Act 1970 , and now vested in the National Assembly for Wales , and after consultation in accordance with section 84(1) of that Act with such persons or organisations as appear to it to represent the interests concerned, and, being designated for the purposes of section 2(2) of the European Communities Act 1972 in relation to the common agricultural policy of the European Community, in exercise of the powers conferred on it by section 2(2) of the European Communities Act 1972, the National Assembly for Wales makes the following Regulations:—

Title, commencement and application

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Interpretation

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Prescribed material

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Matters required or permitted to be contained in a statutory statement or otherwise declared

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Forms of statutory statement

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Register of marks

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Limits of variation

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Assigned meanings

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Manner of packaging and sealing compound feeding stuffs, additives and premixtures

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Control of feed materials

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Control of additives in feeding stuffs

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Control of feeding stuffs and feed materials containing undesirable substances

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Control of compound feeding stuffs containing prohibited materials

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Control of certain protein sources

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Control of the iron content of milk replacer feeds

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Control of ash insoluble in hydrochloric acid in compound feeding stuffs

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Control of feeding stuffs intended for particular nutritional purposes, and supplementary provisions relating to statutory statements

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Modification of the Agriculture Act 1970 in relation to all feeding stuffs

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Modification of the Agriculture Act 1970 in relation to all feeding stuffs

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Exemptions from these Regulations

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Further exemptions from these Regulations

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Enforcement of provisions made under section 2(2) of the European Communities Act 1972

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Revocations

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Modification of section 74A(3) of the Agriculture Act 1970

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Modification of the Feeding Stuffs (Sampling and Analysis) Regulations 1999

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Modification of the Feeding Stuffs (Establishments and Intermediaries) Regulations 1999

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Modification of the Feeding Stuffs (Enforcement) Regulations 1999

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SCHEDULE 1 — METHOD OF CALCULATING THE ENERGY VALUE OF COMPOUND FEEDS

The energy value of compound poultry, ruminant and pig feeds and feeding stuffs intended for particular nutritional purposes for cats and dogs shall be calculated in accordance with the relevant formulae set out below, on the basis of the percentages of certain analytical components of the feed. After application of these formulae, the results shall be given to one decimal place.

Poultry feeds: megajoules (MJ) of metabolisable energy (ME), nitrogen corrected, per kilogram of compound feed.

MJ of ME/kg of feed = 0.1551 × % protein[^f01000] + 0.3431 × % oil[^f01001] + 0.1669 × % starch[^f01002] + 0.1301 × % total sugar (expressed as sucrose)[^f01003].

Ruminant feeds: megajoules (MJ) of metabolisable energy (ME) per kilogram of dry matter in the compound feed.

MJ of ME/kg of dry matter = 0.14 × % Neutral detergent Cellulase plus Gamanase Digestibility[^f01004] + 0.25 × % oil[^f01001].

Pig feeds: megajoules (MJ) of digestible energy (DE) per kilogram of dry matter in the compound feed.

MJ of DE/kg of dry matter = 17.47 + 0.079 × % protein[^f01000] + 0.158 × % oil[^f01001] − 0.331 × % ash[^f01005] − 0.140 Neutral Detergent plus Amylase Fibre[^f01004].

Feeding stuffs intended for particular nutritional purposes for cats and dogs:

megajoules (MJ) of metabolisable energy (ME) per kilogram of compound dog or cat food.

(a) cat and dog foods with the exception of cat foods having a moisture content exceeding 14%:

MJ of ME/kg of food = 0.1464 × % protein[^f01000] + 0.3556 × % oils and fats[^f01001] + 0.1464 × % nitrogen-free extract;

(b) cat foods having a moisture content exceeding 14%:

MJ of ME/kg of cat food = (0.1632 × % protein[^f01000] + 0.3222 × % oils and fats[^f01001] + 0.1255 × % nitrogen-free extract) − 0.2092;

where in either case the percentage of nitrogen-free extract is calculated by subtracting from 100 the total of the percentages of moisture[^f01006], ash[^f01005], protein[^f01000], oils and fats[^f01001] and fibre[^f01007].

NB Where the results of analysis are to be given on a dry matter basis, this may be achieved by analysing either the dried material, or fresh material and correcting for the moisture content.

SCHEDULE 2 — CONTROL OF FEED MATERIALS

PART I — PRINCIPAL PROCESSES USED FOR THE PREPARATION OF THE FEED MATERIALS LISTED IN PART II OF THIS SCHEDULE

	Process	Definition	Common name or term
(1)	(2)	(3)	(4)
(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(1) In German ‘Konzentrieren’ may be replaced by ‘Eindicken’ where appropriate, in which case the common qualifier should be ‘eingedickt’	(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.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’	(2) ‘Decortication’ may be replaced by ‘dehulling’ or ‘dehusking’ where appropriate, in which case the common qualifier should be ‘dehulled’ or ‘dehusked.’
(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.	(3) In French the name ‘issues’ may be used.
(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.	(4) In French ‘Pressage’ may be replaced by ‘Extraction mécanique’ where appropriate.
(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.	(5) Where appropriate the word ‘expeller’ may be replaced by ‘cake’.
(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.	(6) In German the qualifier ‘aufgeschlossen’ and the name ‘Quellwasser’ (referring to starch) may be used.
1	Concentration[^f01008]	Increase in certain contents by removing water or other constituents	Concentrate
2	Decortication[^f01009]	Complete or partial removal of outer layers from grains, seeds, fruits, nuts and others	Decorticated, partially decorticated
3	Drying	Dehydration by artificial or natural processes	Dried (sun or artificially)
4	Extraction	Removal either by organic solvent of fat or oil from certain materials or by aqueous solvent of sugar or other water-soluble components. In the case of the use of organic solvent, the resulting product must be technically free of such solvent	Extracted (in the case of oil-containing materials), molasses, pulp (in the case of products containing sugar or other water-soluble components)
5	Extrusion	Pressing of material through an orifice under pressure. (See also pregelatinisation)	Extruded
6	Flaking	Rolling of moist heat-treated material	Flakes
7	Flour milling	Physical processing of grain to reduce particle size and facilitate separation into constituent fractions (principally flour, bran and middlings)	Flour, bran, middlings[^f01010], feed
8	Heating	General term covering a number of heat treatments carried out under specific conditions to influence the nutritional value or the structure of the material	Toasted, cooked, heat-treated
9	Hydrogenation	Transformation of unsaturated glycerides into saturated glycerides (of oils and fats)	Hardened, partially hardened
10	Hydrolysis	Breakdown into simpler chemical constituents by appropriate treatment with water and possibly either enzymes or acid/alkali	Hydrolysed
11	Pressing[^f01011]	Removal by mechanical extraction (by a screw or other type of press), with or without a slight heating, of fat/oil from oil-rich materials or of juice from fruits or other vegetable products	Expeller[^f01012] (in case of oil-containing materials) Pulp, pomace (in case of fruits, etc.) Pressed pulp (in case of sugar-beet)
12	Pelleting	Special shaping by compression through a dye	Pellet, pelleted
13	Pregelatinisation	Modification of starch to improve markedly its swelling properties in cold water	Pregelatinised[^f01013], puffed
14	Refining	Complete or partial removal of impurities in sugars, oils, fats and other natural materials by chemical/physical treatment	Refined, partially refined
15	Wet-milling	Mechanical separation of the component parts of kernel/grain, sometimes after steeping in water, with or without sulphur dioxide, for the extraction of starch	Germ, gluten, starch
16	Crushing	Mechanical processing of grain or other feed materials to reduce their size	Crushed, crushing
17	Desugaring	Complete or partial removal of mono- and disaccharides from molasses and other material containing sugar by chemical or physical means	Desugared, partially

PART II — NON-EXCLUSIVE LIST OF THE MAIN FEED MATERIALS

INTRODUCTORY NOTES

Feed materials are listed and named in this Part according to the following criteria:

the origin of the product/by-product used, for example vegetable, animal, mineral,

the part of the product/by-product used, for example whole seeds, tubers, bones,

the processing to which the product/by-product has been subjected, for example decortication, extraction, heating and/or the resulting product/by-product, for example flakes, bran, pulp, fat,

the maturity of the product/by-product and/or the quality of the product/by-product, for example ‘low in glocosinolate’, ‘rich in fat’, ‘low in sugar’.

Number	Name	Description	Compulsory declarations
(1)	(2)	(3)	(4)
(1) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	(1) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	(1) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.	(1) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Roggennachmehl’.
(2) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	(2) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	(2) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.	(2) Products containing more than 40% starch may be qualified as ‘rich in starch’. They may be referred to in German as ‘Weizennachmehl’.
(3) If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	(3) If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	(3) If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.	(3) If this ingredient has been subjected to a finer milling the word ‘fine’ may be added to the name or the name may be replaced by a corresponding denomination.
(4) Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	(4) Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	(4) Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.	(4) Products containing more than 40% starch may be named as ‘rich in starch’. They may be referred to in German as ‘Maisnachmehl’.
(5) This name may be replaced by ‘corn gluten feed’.	(5) This name may be replaced by ‘corn gluten feed’.	(5) This name may be replaced by ‘corn gluten feed’.	(5) This name may be replaced by ‘corn gluten feed’.
(6) This name may be replaced by ‘extruded maize starch’.	(6) This name may be replaced by ‘extruded maize starch’.	(6) This name may be replaced by ‘extruded maize starch’.	(6) This name may be replaced by ‘extruded maize starch’.
(7) The name may be supplemented by the grain species.	(7) The name may be supplemented by the grain species.	(7) The name may be supplemented by the grain species.	(7) The name may be supplemented by the grain species.
(8) This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	(8) This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	(8) This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.	(8) This name may be replaced by ‘distillers' dried grains and solubles’. The name may be supplemented by the grain species.
1.01	Oats	Grains of Avena sativa L. and other cultivars of oats.
1.02	Oat flakes	Product obtained by steaming and rolling dehusked oats. It may contain a small proportion of oat husks.	Starch
1.03	Oat middlings	By-product obtained during the processing of screened, dehusked oats into oat groats and flour. It consists principally of oat bran and some endosperm.	Fibre
1.04	Oat hulls and bran	By-product obtained during the processing of screened oats into oat groats. It consists principally of oat hulls and bran.	Fibre
1.05	Barley	Grains of Hordeum vulgare L.
1.06	Barley middling	By-product obtained during the processing of screened, dehusked barley into pearl barley, semolina or flour.	Fibre
1.07	Barley protein	Dried by-product of starch production from barley. It consists principally of protein obtained from starch separation.	Protein Starch
1.08	Rice broken	By-product of preparation of polished or glazed rice Oryza sativa L. It consists principally of undersized and/or broken grains.	Starch
1.09	Rice bran (brown)	By-product of the first polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.	Fibre
1.10	Rice bran (white)	By-product of the polishing of dehusked rice. It consists principally of particles of the aleurone layer, endosperm and germ.	Fibre
1.11	Rice bran with calcium carbonate	By-product of the polishing of dehusked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm and germ; it contains varying amounts of calcium carbonate resulting from the polishing process.	Fibre Calcium Carbonate
1.12	Fodder meal of parboiled rice	By-product of the polishing of dehusked pre-cooked rice. It consists principally of silvery skins, particles of the aleurone layer, endosperm, germ; it contains varying amounts of calcium carbonate resulting from the polishing process.	Fibre Calcium Carbonate
1.13	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 dehusked grains which are yellow or spotted.	Starch
1.14	Rice germ expeller	By-product of oil manufacture, obtained by pressing of the germ of rice to which parts of the endosperm and testa still adhere.	Protein Fat Fibre
1.15	Rice germ, extracted	By-product of oil manufacture obtained by extraction of the germ of rice to which parts of the endosperm and testa still adhere	Protein
1.16	Rice starch	Technically pure rice starch	Starch
1.17	Millet	Grains of Panicum miliaceum L.
1.18	Rye	Grains of Secale cereale L.
1.19	Rye middlings [^f01014]	By-product of flour manufacture, obtained from screened rye. It consists principally of particles of endosperm, with fine fragments of the outer skins and some grain waste	Starch
1.20	Rye Feed	By-products of flour manufacture, obtained from screened rye. It consists principally of the outer skins, and of particles of grain from which less of the endosperm has been removed than in rye bran.	Starch
1.21	Rye bran	By-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.	Fibre
1.22	Sorghum	Grains of Sorghum bicolor (L.) Moench s.l.
1.23	Wheat	Grains of Triticum aestivum (L.), Triticum durum Desf. and other cultivars of wheat
1.24	Wheat middlings [^f01015]	By-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 waste.	Starch
1.25	Wheat feed	By-product of flour 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	Fibre
1.26	Wheat bran [^f01016]	By-product of flour 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.	Fibre
1.27	Wheat germ	By-product of flour milling consisting essentially of wheat germ, rolled or otherwise, to which fragments of endosperm and outer skin may still adhere	Protein Fat
1.28	Wheat gluten	Dried by-product of the manufacture of wheat starch. It consists principally of gluten obtained during the separation of starch	Protein
1.29	Wheat gluten feed	By-product of the manufacture of wheat starch and gluten. It is composed of bran, from which the germ has been partially removed or not, and gluten, to which very small amounts of the components of the screening of the grain as well as very small amounts of residues of the starch hydrolysis process may be added.	Protein Starch
1.30	Wheat starch	Technically pure starch obtained from wheat	Starch
1.31	Pre-gelatinised Wheat starch	Product consisting of wheat starch largely expanded by heat treatment	Starch
1.32	Spelt	Grains of spelt Triticum spelta L., Tricicum dioccum Schrank, Triticum monococcum
1.33	Triticale	Grains of Triticum X secale hybrid
1.34	Maize	Grains of Zea mays L.
1.35	Maize middlings [^f01017]	By-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.	Fibre
1.36	Maize bran	By-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.	Fibre
1.37	Maize germ expeller	By-product of oil manufacture, obtained by pressing of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	Protein Fat
1.38	Maize germ, extracted	By-product of oil manufacture, obtained by extraction of dry or wet processed maize germ to which parts of the endosperm and testa may still adhere	Protein
1.39	Maize gluten feed[^f01018]	By-product of the wet manufacture of maize starch. It is composed of bran and gluten, to which the broken maize obtained from screening at an amount no greater than 15% of the product and/or the residues of the steeping liquor used for the production of alcohol or other starch-derived products, may be added. The product may also include residues from the oil extraction of maize germs obtained also by a wet process	Protein Starch Fat, if > 4.5%
1.40	Maize gluten	Dried by-product of the manufacture of maize starch. It consists principally of gluten obtained during the separation of the starch	Protein
1.41	Maize starch	Technically pure starch obtained from maize	Starch
1.42	Pre-gelatinised Maize starch [^f01019]	Product consisting of maize starch largely expanded by heat treatment	Starch
1.43	Malt culms	By-product of malting, consisting mainly of dried footlets of germinated cereals	Protein
1.44	Brewers' dried grains	By-product of brewing obtained by drying residues of malted and unmalted cereals and other starch products	Protein
1.45	Distillers' dried grains [^f01020]	By-product of alcohol distilling obtained by drying solid residues of fermented grain	Protein
1.46	Distillers' dark grains [^f01021]	By-product of alcohol distilling obtained by drying solid residues of fermented grain to which pot ale syrup or evaporated spent wash has been added	Protein
Number	Name	Description	Compulsory declaration
---	---	---	---
(1)	(2)	(3)	(4)
(1) Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	(1) Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	(1) Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.	(1) Where appropriate the indication ‘low in glucosinolate’ may be added. ‘Low in glucosinolate’ has the meaning given in Community legislation.
(2) The name must be supplemented by the plant species.	(2) The name must be supplemented by the plant species.	(2) The name must be supplemented by the plant species.	(2) The name must be supplemented by the plant species.
2.01	Groundnut, partially decorticated, expeller	By-product of oil manufacture, obtained by pressing of partially decorticated groundnuts Arachis hypogaea L. and other species of Arachis. (Maximum fibre content 16% in the dry matter).	Protein Fat Fibre
2.02	Groundnut, partially decorticated, extracted	By-product of oil manufacture obtained by extraction of partially decorticated grounds. (Maximum fibre content 16% in the dry matter).	Protein Fibre
2.03	Groundnut, decorticated, expeller	By-product of oil manufacture, obtained by pressing of decorticated groundnuts.	Protein Fat Fibre
2.04	Groundnut, decorticated extracted	By-product of oil manufacture, obtained by extraction of decorticated grounds.	Protein Fibre
2.05	Rape seed [^f01022]	Seeds of rape Brassica napus L. ssp. oleifera (Metzg.) Sinsk., of Indian sarson Brassica napus L. Var. Glauca (Roxb.) O.E. Schulz and of rape Brassica napa ssp. oleifera (Metzg.) Sinsk. (Minimum botanical purity 94%).
2.06	Rape seed, expeller[^f01022]	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).	Protein Fat Fibre
2.07	Rape seed, extracted[^f01022]	By-product of oil manufacture, obtained by extraction of seeds of rape. (Minimum botanical purity 94%).	Protein
2.08	Rape seed hulls	By-product obtained during dehulling of rape seeds.	Fibre
2.09	Safflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of partially decorticated seeds of safflower Carthamus tinctorius L.	Protein Fibre
2.10	Copra expeller	By-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.	Protein Fat Fibre
2.11	Copra, extracted	By-product of oil manufacture, obtained by extraction of the dried kernel (endosperm) and outer husk (tegument) of the seed of the coconut palm.	Protein
2.12	Palm kernel expeller	By-product of oil manufacture, obtained by pressing of palm kernels Elaeis guineensis Jacq. Corozo oleifera (HBK) L. H. Bailey (Elaeis melanocca auct.) from which as much as possible of the hard shell has been removed.	Protein Fibre Fat
2.13	Palm kernel, extracted	By-product of oil manufacture, obtained by extraction of palm kernels from which as much as possible of the hard shell has been removed.	Protein Fibre
2.14	Soya (bean), toasted	Soya beans (Glycine max. L. Merr.) subjected to an appropriate heat treatment. (Urease activity maximum 0.4 mg N/g x min.).
2.15	Soya (bean), extracted, toasted	By-product of oil manufacture, obtained from soya beans after extraction and appropriate heat treatment. (Urease activity maximum 0.4mg N/g x min.).	Protein Fibre, if > 8%
2.16	Soya (bean), dehulled, extracted, toasted	By-product of oil manufacture, obtained from dehulled soya beans after extraction and appropriate heat treatment. (Maximum fibre content 8% in the dry matter). (Urease activity maximum 0.5mg N/g x min.).	Protein
2.17	Soya (bean) protein concentrate	Product obtained from dehulled, fat extracted soya beans, subjected to a second extraction to reduce the level of nitrogen-free extract.	Protein
2.18	Vegetable oil [^f01023]	Oil obtained from plants.	Moisture, if > 1%.
2.19	Soya (bean) hulls	By-product obtained during dehulling of soya beans.	Fibre
2.20	Cotton seed	Seeds of cotton Gossypium spp. from which the fibres have been removed.	Protein Fibre Fat
2.21	Cotton seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of cotton from which the fibres and part of the husks have been removed. (Maximum fibre 22.5% in the dry matter).	Protein Fibre
2.22	Cotton seed expeller	By-product of oil manufacture, obtained by pressing of seeds of cotton from which the fibres have been removed.	Protein Fibre Fat
2.23	Niger seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the niger plant Guizotia abyssinica (Lf) Cass. (Ash insoluble in HC1: maximum 3.4%).	Protein Fat Fibre
2.24	Sunflower seed	Seeds of the sunflower Helianthus annuus L.
2.25	Sunflower seed, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower.	Protein
2.26	Sunflower seed, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of seeds of the sunflower from which part of the husks has been removed. (Maximum fibre 27.5% in the dry matter).	Protein Fibre
2.27	Linseed	Seeds of linseed Linum usitatissimum L. (Minimum botanical purity 93%).
2.28	Linseed expeller	By-product of oil manufacture, obtained by pressing of linseed. (Minimum botanical purity 93%).	Protein Fat Fibre
2.29	Linseed, extracted	By-product of oil manufacture, obtained by extraction of linseed. (Minimum botanical purity 93%).	Protein
2.31	Sesame seed expeller	By-product of oil manufacture, obtained by pressing of seeds of the sesame plant Sesamum indicum L. (Ash insoluble in HC1: maximum 5%).	Protein Fibre Fat
2.32	Cocoa bean, partially decorticated, extracted	By-product of oil manufacture, obtained by extraction of dried and roasted cocoa beans Theobroma cacao L. from which part of the husks has been removed.	Protein Fibre
2.33	Cocoa husks	Teguments of the dried and roasted beans of Theobroma cacao L.	Fibre
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) This name must be supplemented by an indication of the nature of the heat treatment.	(1) This name must be supplemented by an indication of the nature of the heat treatment.	(1) This name must be supplemented by an indication of the nature of the heat treatment.	(1) This name must be supplemented by an indication of the nature of the heat treatment.
3.01	Chick peas	Seeds of Cicer arietinum L.
3.02	Guar meal, extracted	By-product obtained after extraction of the mucilage from seeds of Cyanopsis tetragonoloba (L.) Taub.	Protein
3.03	Ervil	Seeds of Ervum ervilia L.
3.04	Chickling vetch [^f01024]	Seeds of Lathyrus sativus L. submitted to an appropriate heat treatment.
3.05	Lentils	Seeds of Lens culinaris a.o. Medik.
3.06	Sweet lupins	Seeds of Lupinus spp. Low in bitter seed content.
3.07	Beans, toasted	Seeds of Phaseolus or Vigna spp. Submitted to an appropriate heat treatment to destroy toxic lectines.
3.08	Peas	Seeds of Pisum spp.
3.09	Pea middlings	By-product obtained during the manufacture of pea-flour. It consists principally of particles of cotyledon, and to a lesser extent, of skins.	Protein Fibre
3.10	Pea bran	By-product obtained during the manufacture of pea meal. It is composed mainly of skins removed during the skinning and cleaning of peas.	Fibre
3.11	Horse beans	Seeds of Vicia faba L. spp. faba var. equina Pers. And var. minuta (Alef.) Mansf.
3.12	Monantha vetch	Seeds of Vicia monanthos Desf.
3.13	Vetches	Seeds of Vicia sativa L. var. sativa and other varieties.
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.
(2) This name may be replaced by ‘tapioca’.	(2) This name may be replaced by ‘tapioca’.	(2) This name may be replaced by ‘tapioca’.	(2) This name may be replaced by ‘tapioca’.
(3) This name may be replaced by ‘tapioca starch’.	(3) This name may be replaced by ‘tapioca starch’.	(3) This name may be replaced by ‘tapioca starch’.	(3) This name may be replaced by ‘tapioca starch’.
4.01	(Sugar) beet pulp	By-product of the manufacture of sugar, consisting of extracted and dried pieces of sugar beet Beta vulgaris L. ssp. Vulgaris var. altissima Doell. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).	Content of ash insoluble in HCl, if > 3.5% of dry matter. Total sugar calculated as sucrose, if > 10.5%.
4.02	(Sugar) beet molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of beet sugar	Total sugar calculated as sucrose. Moisture, if > 28%.
4.03	(Sugar) beet pulp, molassed	By-product of the manufacture of sugar comprising dried sugar-beet pulp, to which molasses have been added. (Maximum content of ash insoluble in HCl: 4.5% of dry matter).	Total sugar calculated as sucrose. Content of ash insoluble in HC1, if >3.5% of dry matter
4.04	(Sugar) beet vinasse	By-product obtained after the fermentation of beet molasses in the production of alcohol, yeast, citric acid and other organic substances	Protein Moisture, if > 35%
4.05	(Beet) sugar [^f01025]	Sugar extracted from sugar beet.	Sucrose
4.06	Sweet potato	Tubers of Ipomoea batatas (L.) Poir, regardless of their presentation	Starch
4.07	Manioc [^f01026]	Roots of Manibot esculenta Crantz, regardless of their presentation. (Maximum content of ash insoluble in HCl: 4.5% of dry matter)	Starch Content of ash insoluble in HCl, if >3.5% of dry matter
4.08	Manioc starch [^f01027], Starch obtained from manioc roots, greatly puffed	Starch expanded by appropriate heat treatment.
4.09	Potato pulp	By-product of the manufacture of potato starch (Solanum tuberosum L.)
4.10	Potato starch	Technically pure potato starch.	Starch
4.11	Potato protein	Dried by-product of starch manufacture composed mainly of protein substances obtained after the separation of starch.	Protein
4.12	Potato flakes	Product obtained by rotary drying of washed, peeled or unpeeled steamed potatoes.	Starch Fibre
4.13	Potato juice	By-product of the manufacture of potato starch from which proteins and water have been partly removed.	Protein Ash
4.14	Pre-gelatinised potato starch	Product consisting of potato starch largely solubilised by heat treatment	Starch
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) The name may be supplemented by the fruit species.	(1) The name may be supplemented by the fruit species.	(1) The name may be supplemented by the fruit species.	(1) The name may be supplemented by the fruit species.
5.01	Carob pods	Product obtained by crushing the dried fruits (pods) of the carob tree Ceratonia seliqua L., from which the locust beans have been removed.	Fibre
5.02	Citrus pulp	By-product obtained by pressing citrus fruit Citrus ssp. during the production of citrus juice.	Fibre
5.03	Fruit pulp [^f01028]	By-product obtained by pressing pomaceous or stone fruit during the production of fruit juice.	Fibre
5.04	Tomato pulp	By-product obtained by pressing tomatoes Solanum lycopersicum Karst. during the production of tomato juice	Fibre
5.05	Grape pips, extracted	By-product obtained during the extraction of oil from grape pips	Fibre, if > 45%
5.06	Grape pulp	Grape pulp dried rapidly after the extraction of alcohol from which as much as possible of the stalks and pips have been removed	Fibre, if > 25%
5.07	Grape pips	Pips extracted from grape pulps, from which the oil has not been removed	Fat Fibre, if > 45%
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	(1) The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	(1) The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.	(1) The term ‘meal’ may be replaced by ‘pellets’. The method of drying may be added to the name.
(2) The species of forage crop may be added to the name.	(2) The species of forage crop may be added to the name.	(2) The species of forage crop may be added to the name.	(2) The species of forage crop may be added to the name.
(3) The cereal species must be indicated in the name.	(3) The cereal species must be indicated in the name.	(3) The cereal species must be indicated in the name.	(3) The cereal species must be indicated in the name.
(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.	(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.	(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.	(4) The name must be supplemented by an indication of the nature of the chemical treatment carried out.
6.01	Lucerne meal [^f01029]	Product obtained by drying and milling young lucerne Medicago sativa L. and Medicago var. Martyn. It may contain up to 20% young clover or other forage crops dried and milled at the same time as the lucerne	Protein Fibre Ash insoluble in HC1, if > 3.5% of dry matter
6.02	Lucerne pomace	Dried by-product obtained by pressing of the juice from lucerne	Protein
6.03	Lucerne protein concentrate	Product obtained by artificially drying fractions of lucerne press juice, which has been centrifuged and heat treated to precipate the proteins	Carotene Protein
6.04	Clover meal [^f01029]	Product obtained by drying and milling young clover Trifolium spp. It may contain up to 20% young lucerne or other forage crops dried and milled at the same time as the clover	Protein Fibre Ash insoluble in HC1, if > 3.5% of dry matter
6.05	Grass meal [^f01029] [^f01030]	Product obtained by drying and milling young forage plants	Protein Fibre Ash insoluble in HC1, if > 3.5% of dry matter
6.06	Cereals straw [^f01031]	Straw of cereals
6.07	Cereals straw, treated[^f01032]	Product obtained by an appropriate treatment of cereals straw	Sodium, if treated with NaOH
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.	(1) This name may be replaced by ‘sucrose’.
7.01	(Sugar) cane molasses	By-product consisting of the syrupy residue collected during the manufacture or refining of sugar from sugar cane Saccharum officianrum L.	Total sugar calculated as sucrose Moisture, if > 30%
7.02	(Sugar) cane vinasse	By-product obtained after the fermentation of cane molasses in the production of alcohol, yeast, citric acid or other organic substances.	Protein Moisture, if >35%
7.03	(Cane) sugar [^f01033]	Sugar extracted from sugar cane	Sucrose
7.04	Seaweed meal	Product obtained by drying and crushing seaweed, in particular brown seaweed. This product may have been washed to reduce the iodine content.	Ash
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) This name may be replaced by ‘milk albumin powder’.	(1) This name may be replaced by ‘milk albumin powder’.	(1) This name may be replaced by ‘milk albumin powder’.	(1) This name may be replaced by ‘milk albumin powder’.
8.01	Skimmed-milk powder	Product obtained by drying milk from which most of the fat has been separated.	Protein Moisture, if > 5%
8.02	Buttermilk powder	Product obtained by drying the liquid which remains after butter churning.	Protein Fat Lactose Moisture, if > 6%
8.03	Whey powder	Product obtained by drying the liquid which remains after cheese, quark and casein making or similar processes.	Protein Lactose Moisture, if > 8% Ash
8.04	Whey powder, low in sugar	Product obtained by drying whey from which the lactose has been partly removed.	Protein Lactose Moisture, if > 8% Ash
8.05	Whey protein powder [^f01034]	Product obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment	Protein Moisture, if >8%
8.06	Casein powder	Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.	Protein Moisture, if > 10%
8.07	Lactose powder	The sugar separated from milk or whey by purification and drying.	Lactose Moisture, if > 5%.
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.	(1) Products containing more than 13% fat in the dry matter must be qualified as “rich in fat”.
(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).	(2) This name may be supplemented by a more accurate description of the type of animal fat depending on its origin or production process (tallow, lard, bone fat, etc.).
9.01	Meat meal [^f01035]	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content (minimum protein content 50% in dry matter). (Maximum total phosphorus content: 8%)	Protein Fat Ash Moisture, if >8%
9.02	Meat-and-bone meal[^f01035]	Product obtained by heating, drying and grinding whole or parts of warm-blooded land animals from which the fat may have been partially extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	Protein Fat Ash Moisture, if >8%
9.03	Bone meal	Product obtained by heating, drying and finely grinding bones of warm-blooded land animals from which the fat has been largely extracted or physically removed. The product must be substantially free of hooves, horn, bristle, hair and feathers, as well as digestive tract content	Protein Ash Moisture, if >8%
9.04	Greaves	Residual product of the manufacture of tallow, lard and other extracted or physically removed fats of animal origin	Protein Fat Moisture, if > 8%
9.05	Poultry meal [^f01035]	Product obtained by heating, drying and grinding by-products from slaughtered poultry. The product must be substantially free of feathers	Protein Fat Ash insoluble in HC1 if > 3.3% Moisture, if > 8%
9.06	Feather meal, hydrolysed	Product obtained by hydrolysing, drying and grinding poultry feathers	Protein Ash insoluble in HC1 if > 3.4% Moisture, if > 8%
9.07	Blood meal	Product obtained by drying the blood of slaughtered warm-blooded animals. The product must be substantially free of foreign matter	Protein Moisture, if > 8%
9.08	Animal fat [^f01036]	Product composed of fat from warm-blooded land animals	Moisture, if > 1%
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	(1) Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	(1) Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.	(1) Products containing more than 75% protein in the dry matter may be qualified as ‘rich in protein’.
10.01	Fish meal [^f01037]	Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added.	Protein Fat Ash, if > 20% Moisture, if > 8%
10.02	Fish solubles, condensed	Product obtained during manufacture of fish meal which has been separated and stabilised by acidification or drying.	Protein Fat Moisture, if > 5%
10.03	Fish oil	Oil obtained from fish or parts of fish.	Moisture if > 1%
10.04	Fish oil, refined, hardened	Oil obtained from fish or parts of fish which has been refined and subjected to hydrogenation.	Iodine number Moisture, if > 1%
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) The nature of the source may be indicated additionally in the name or replace it.	(1) The nature of the source may be indicated additionally in the name or replace it.	(1) The nature of the source may be indicated additionally in the name or replace it.	(1) The nature of the source may be indicated additionally in the name or replace it.
(2) The manufacturing process may be included in the name.	(2) The manufacturing process may be included in the name.	(2) The manufacturing process may be included in the name.	(2) The manufacturing process may be included in the name.
11.01	Calcium carbonate [^f01038]	Product obtained by grinding sources of calcium carbonate, such as limestone, oyster or mussel shells, or by precipitation from acid solution.	Calcium Ash insoluble in HC1 if > 5%
11.02	Calcium and magnesium carbonate	Natural mixture of calcium carbonate and magnesium carbonate.	Calcium Magnesium
11.03	Calcareous marine algae (maerl)	Product of natural origin obtained from calcareous algae, ground or granulated.	Calcium Ash insoluble in HC1 if > 5%
11.04	Magnesium oxide	Technically pure magnesium oxide (MgO).	Magnesium
11.05	Magesium sulphate	Technically pure magnesium sulphate (MsSO₄.7H₂O)	Magnesium Sulphur
11.06	Dicalcium phosphate[^f01039]	Precipitated calcium monohydrogen phosphate from bones or inorganic sources (CaHPO₄.xH₂O).	Calcium Total phosphorus
11.07	Mono-dicalcium phosphate	Product obtained chemically and composed of equal parts of dicalcium phosphate and mono-calcium phosphate (CaHPO₄ – Ca(H₂PO₄)₂.H₂O).	Total phosphorus Calcium
11.08	Defluorinated rock phosphate	Product obtained by grinding purified and appropriately defluorinated natural phosphates.	Total phosphorus Calcium
11.09	Degelatinised bone meal	Degelatinised, sterilised and ground bones from which the fat has been removed.	Total phosphorus Calcium
11.10	Monocalcium phosphate	Technically pure calcium-bis (dihydrogenphosphate)(Ca(H₂PO₄)₂.xH₂O).	Total phosphorus Calcium
11.11	Calcium-magnesium phosphate	Technically pure calcium-magnesium phosphate.	Calcium Magnesium Total phoshorus
11.12	Mono-ammonium phosphate	Technically pure mono-ammonium phosphate (NH₄H₂PO₄).	Total nitrogen Total phosphorus
11.13	Sodium chloride [^f01038]	Technically pure sodium chloride or product obtained by grinding natural sources of sodium chloride, such as (rock) and (marine) salt.	Sodium
11.14	Magnesium propionate	Technically pure magnesium propionate.	Magnesium
11.15	Magnesium phosphate	Product consisting of technically pure (dibasic) magnesium phosphate (MgHPO₄.xH₂O).	Total phosphorus Magnesium
11.16	Sodium-calcium-magnesium phosphate	Product consisting of sodium-calcium-magnesium phosphate.	Total phosphorus Magnesium Calcium Sodium
11.17	Mono-sodium phosphate	Technically pure mono-sodium phosphate (NaH₂PO.H₂O).	Total phosphorus Sodium
11.18	Sodium bicarbonate	Technically pure sodium bicarbonate (NaHCO₃).	Sodium
Number	Name	Description	Compulsory declarations
---	---	---	---
(1)	(2)	(3)	(4)
(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.	(1) The name may be amended or supplemented to specify the agri-food process from which the feed material was obtained.
(2) The name may be supplemented by an indication of the salt obtained.	(2) The name may be supplemented by an indication of the salt obtained.	(2) The name may be supplemented by an indication of the salt obtained.	(2) The name may be supplemented by an indication of the salt obtained.
12.01	Bakery and pasta products and by-products [^f01040]	Product or by-product obtained from the manufacture of bread, including fine bakers' wares, biscuits or pasta.	Starch Total sugar calculated as sucrose
12.02	Confectionery products and by-products [^f01040]	Product or by-product obtained from the manufacture of confectionery including chocolate.	Total sugar calculated as sucrose
12.03	Products and by-products of pastry and ice-cream making [^f01040]	Product or by-product obtained from the manufacture of pastry, cakes or ice-cream.	Starch Total sugar expressed as sucrose Fat
12.04	Fatty acids	By-product obtained during the deacidification, by means of lye or by distillation of oils and fats of unspecified vegetable or animal origin.	Fat Moisture, if > 1%
12.05	Salts of fatty acids [^f01041]	Product obtained by saponification of fatty acids with calcium, sodium or potassium hydroxide.	Fat Ca (or Na or K, when appropriate)

PART III — OTHER FEED MATERIALS

	Feed materials	Compulsory declaration
	(1)	(2)
1.	Cereal grains
2.	Products and by-products of cereal grains	Starch, if > 20% Protein, if > 10% Fat, if >5% Fibre
3.	Oil seeds, oil fruits
4.	Products and by-products of oil seeds, oil fruits	Protein, if > 10% Fat, if > 5% Fibre
5.	Legume seeds
6.	Products and by-products of legume seeds	Protein, if > 10% Fibre
7.	Tubers, roots
8.	Products and by-products of tubers and roots	Starch Fibre Ash insoluble in HC1, if > 3.5%
9.	Other products and by-products of the sugar beet processing industry	Fibre, if > 15% Total sugar, calculated as sucrose Ash insoluble in HC1, if > 3.5%
10.	Other seeds and fruits, their products and by-products	Protein Fibre Fat, if > 10%
11.	Forages and roughage	Protein, if > 10% Fibre
12.	Other plants, their products and by-products	Protein, if > 10% Fibre
13.	Products and by-products of the sugar cane processing industry	Fibre, if > 15% Total sugar calculated as sucrose
14.	Milk products and by-products	Protein Moisture, if > 5% Lactose, if > 10%
15.	Land animal products	Protein, if > 10% Fat, if > 5% Moisture, if > 8%
16.	Fish, other marine animals, their products and by-products	Protein, if > 10% Fat, if > 5% Moisture, if > 8%
17.	Minerals	Relevant minerals
18.	Miscellaneous	Protein, if > 10% Fibre Fat, if > 10% Starch, if > 30% Total sugar, calculated as sucrose, if > 10%

SCHEDULE 3 — PERMITTED ADDITIVES AND PROVISIONS RELATING TO THEIR USE

1

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2

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3

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4

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5

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6

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7

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8

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9

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10

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11

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TABLE — ADDITIVES CONTROLLED BY THE ADDITIVES DIRECTIVE

PART I — PERMITTED ANTIOXIDANTS1

¹ Note also that certain antioxidants are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	¹ Note also that certain antioxidants are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	¹ Note also that certain antioxidants are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	¹ Note also that certain antioxidants are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	¹ Note also that certain antioxidants are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.
Column 1	Column 2	Column 3	Column 4	Column 5
EEC No.	Name or Description	Chemical Formula	Maximum content (mg/kg in complete feeding stuff)	Conditions
E300	L-Ascorbic acid	C₆H₈O₆	}
E301	Sodium L-ascorbate	C₆H₇O₆Na	}
E302	Calcium Di(L-ascorbate)	C₁₂H₁₄O₁₂Ca2H₂O	}
E303	5,6 Diacetyl-L-ascorbic acid	C₁₀H₁₂O₅
E304	6-Palmitoyl-L-ascorbic acid	C₂₂H₃₈O₇	}
E306	Tocopherol-rich extracts of natural origin	–	}	All feeding stuffs
E307	Synthetic alpha-tocopherol	C₂₉H₅₀O₂	}
E308	Synthetic gamma -tocopherol	C₂₈H₄₈O₂		}
E309	Synthetic delta-tocopherol	C₂₇H₄₆O₂
E310	Propyl gallate	C₁₀H₁₂O₅ }	100 alone or together
E311	Octyle gallate	C₁₅H₂₂O₅ }
E312	Dodecyl gallate	C₁₉H₃₀O₅ }

PART II — PERMITTED COLOURANTS

1

Carotenoids and xanthophylls:

2

Other colourants:

3

All colourants (other than Patent Blue V and Acid Brilliant Green BS) at present permitted for use in human food by European Community legislation as implemented by Regulations made under the Food Safety Act 1990

PART III — PERMITTED EMULSIFIERS, STABILISERS, THICKENERS AND GELLING AGENTS

CHAPTER A

EEC No.	Name or description	Conditions
E322	Lecithins }
E400	Alginic acid }
E401	Sodium alginate }
E402	Potassium alginate }
E404	Calcium alginate }
E405	Propylene glycol alginate (propan-1,2-diol alginate) }
E406	Agar }
E407	Carrageenan }
E410	Locust bean gum (carob gum) }
E411	Tamarind seed flour }
E412	Guar gum (guar flour) }
E413	Tragacanth }
E414	Acacia (gum arabic) }
E415	Xanthan gum }
E420	D-Glucitol (sorbitol) }
E421	Mannitol }
E422	Glycerol }
E440	Pectins }
E460	Mycrocrystalline cellulose }
E460(ii)	Cellulose powder }
E461	Methylcellulose }
E462	Ethylcellulose }
E463	Hydroxypropylcellulose }
E464	Hydroxypropylmethylcellulose }
E465	Ethylmethylcellulose }
E466	Carboxymethylcellulose (sodium salt of carboxymethyl ether of cellulose) }	All feeding stuffs
E470	Sodium, potassium and calcium salts of edible fatty acids, alone or in mixtures, derived either from edible fats or distilled edible fatty acids }
E471	Monoacyl and diacylglycerols (mono- and diglycerides of fatty acids) }
E472	Monoacyl and diacylglycerols esterified with the following acids: }
	a acetic }
	b lactic }
	c citric }
	d tartaric }
	e monoacetyltartaric and diacetyltartaric
E473	Sucrose esters of fatty acids (esters of saccharose and edible fatty acids) }
E474	Mixture of sucrose esters of monoacyl and diacylglycerols (sucroglycerides) }
E475	Polyglycerol esters of non-polymerised edile fatty acids }
E477	Propylene glycol esters of fatty acids (propan-1,2-diol esters of fatty acids) }
E480	Stearoyl-2-lactylic acid }
E481	Sodium stearoyl-2-lactylate }
E482	Calcium stearoyl-2-lactylate }
E483	Stearyl tartrate }
E484	Glycerol poly(ethylene glycol) ricinoleate }
E486	Dextrans }
E491	Sorbitan monostearate }
E492	Sorbitan tristearate }	All feeding stuffs
E493	Sorbitan monolaurate }
E494	Sorbitan mono-oleate }
E495	Sorbitan monopalmitate }

CHAPTER B

Column 1	Column 2	Column 3	Column 4	Column 5
EEC No.	Name or Description	Kind of animal permitted	Maximum Content (mg/kg in complete feeding stuffs)	Conditions
E403	Ammonium Alginate	All species of animal except aquarium fish		All feeding stuffs
E418	Gellan Gum (Polytetrasaccharide containing glucose, glucuronic acid and rhamonose (2:1:1) produced by Pseudomonas elodea (ATCC31466))	Dogs, Cats	No limit	Feeding stuffs with a moisture content exceeding 20%
E432	Polyoxyethylene (20) sorbitan monolaurate }	}	}
E433	Polyoxyethylene (20) sorbitan mono-oleate }	}	}
E434	Polyoxyethylene (20) sorbitan monopalmitate }	All species of animal }	5000 } (alone or with other Polysorbates) }	Milk replacer feeds only
E435	Polyoxyethylene (20) sorbitan monostearate }	}	}
E436	Polyoxyethylene (20) sorbitan tristearate }	}	}
E450b(i)	Pentasodium triphosphate	Dogs, Cats	5000	All feeding stuffs
E487	Polyethyleneglycol esters of fatty acids from soya oil	Calves	6000	Milk replacer feeds only
E488	Polyoxyethylated glycerides of tallow fatty acids	Calves	5000	Milk replacer feeds only
E489	Ethers of polyglycerol and of alcohols obtained by the reduction of oleic and palmitic acids	Calves	5000 feeds only	Milk replacer
E490	Propan-1, 2-diol	Dairy cows	12000 }
		Calves }
		Cattle for fattening }	36000 }	All feeding stuffs
		Lambs }
		Kids }
		Swine }
		Poultry }	}
E496	Poly(ethylene glycol) 6000 }		300 }
E497	Polyoxypropylene-polyoxyethylene polymers (M.W. 6800-9000 }	All species of animal	50 }	All feeding stuffs
E498	Partial polyglycerol esters of polycondensed fatty acids of caster oil (polyglycerol polyricinoleate)	Dogs	No limit	All feeding stuffs
E499	Cassia Gum	Dogs, Cats	17600	Feeding stuffs with a moisture content exceeding 20%

PART IV — VITAMINS A, D2 AND D3

Column 1	Column 2	Column 3	Column 4	Column 5	Column 5
EEC No.	Vitamin	Kind of animal permitted	Maximum content (international units per kilogram in complete feeding stuffs) or of the daily ration	Conditions	Conditions
E672	A	Chickens for fattening	13500 }
		Ducks for fattening	13500 }
		Turkeys for fattening	13500 }	All feeding stuffs except feeding stuffs for young animals
		Lambs for fattening	13500 }
		Pigs for fattening	13500 }
		Bovines for fattening	13500 }
		Calves for fattening	25000 }	Only milk replacers
		Other species of animal	–	All feeding stuffs
E670	D₂	Pigs	2000	}
		Piglets	10000	In milk replacer feeds only }
				}
or		Cattle	4000	}	Simultaneous use of Vitamin D₂ and D₃ prohibited
		Calves	10000	In milk replacer feeds only }
		Sheep	4000	}
		Lambs	10000	In milk replacer feeds only }
		Horses	4000	}
		Other species of animal except poultry and fish	2000	}
E671	D₃	Pigs	2000	}
		Piglets	10000	In milk replacer feeds only }	Simultaneous use of Vitamin D₂ and D₃ prohibited
		Cattle	4000
		Calves	10000	In milk replacer feeds only }	Simultaneous use of Vitamin D₂ and D₃ prohibited
		Sheep	4000	}
		Lamb	10000	In milk replacer feeds only }
				}
		Horses	4000
		Chickens for fattening	5000
		Turkeys	5000
		Other poultry	3000
		Fish	3000
		Other species of animals	2000

PART V — TRACE ELEMENTS1

Column 1	Column 2	Column 3	Column 4	Column 5	Column 6	Column 7
EEC No.	Element	Name of Additive	Chemical Formula	Kind of Animal permitted	Maximum Content of the Element mg/kg in Complete Feeding Stuffs	Conditions
(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.	(1) Note also that certain trace elements are permitted by virtue of Commission Regulation (EC) No. 2316/98 as referred to in Part IX of this Table.
E1	Iron-Fe	Ferrous carbonate	FeCO₃			–
		Ferrous chloride, tetrahydrate	FeC1₂.4H₂O }			–
		Ferric chloride, hexahydrate	FeC1₃.6H₂O }	all animals	1250 (total)	–
		Ferrous citrate, hexahydrate	Fe₃(C₆H₅O₇)₂.6H₂O			–
		Ferrous fumarate	}
		Ferrous lactate, trihydrate
		Ferric oxide	FeC₄H₂O₄ }			–
		Ferrous sulphate,	Fe(C₃H₅O₃)₂.3H₂O }			–
		monohydrate	Fe₂O₃ }			Permitted:
			FeSO₄.H₂O
			}			i in denatured skimmed milk powder and in compound feeding stuffs manufactured from denatured skimmed milk powder: subject to the mandatory provisions of Commission Regulations (EEC) No. 368/77 and (EEC) No. 443/77; declaration of the amount of iron added, expressed as the element, on the label or package or container of denatured skimmed milk powder. ii in compound feeding stuffs other than those listed under (i).
		Ferrous sulphate, heptahydrate	FeSO₄.7H₂O	all animals	1250 (total)	Permitted: in denatured skimmed milk and in compound feeding stuffs manufactured from denatured skimmed milk powder: subject to the mandatory provisions of Commission Regulations (EEC) No. 368/77 and (EEC) No. 443/77. declaration of the amount of iron added, expressed as the element, on the label or package or container of denatured skimmed milk powder. in compound feeding stuffs other than those listed under (i) above
		Ferrous Chelate of Amino Acids hydrate	Fe(x) 1-3.nH₂O (where x equals an anion of any amino acid derived from hydrolysed Soya Protein) Molecular weight not exceeding 1500	} all animals	–	–
E2	Iodine-I	Calcium iodate, hexahydrate	Ca(IO₃)₂.6H₂O	}equines fish	4 (total) 20 (total)	–
		Calcium iodate, anthydrous	Ca(IO₃)₂	}other species of animal	10 (total)	–
		Sodium iodide	NaI	}		–
		Potassium iodide	KI	}		–
E3	Cobalt-Co	Cobaltous acetate, tetrahydrate	Co(CH₃COO)₂.4H₂O	}
		Basic cobaltous carbonate, monohydrate	2CoCO₃3C(OH)₂.H₂O	} all animals	10 (total)
		Cobaltous chloride, hexahydrate	CoCl₂.6H₂O }
		Cobaltous sulphate, heptahydrate	CoSO₄.7H₂O	}
		Cobaltous sulphate, monohydrate	CoSO₄.H₂O	}
		Cobaltous nitrate, Hexahydrate	Co(NO₃)₂.6H₂O	}
E4	Copper Cu-	Cupric acetate, monohydrate	Cu(C₃.COO)₂.H₂O }	Pigs for fattening:
		Basic cupric carbonate, monohydrate	CuCO₃.Cu(OH₂).H₂O }	up to 16 weeks	175 (total)	–
		Cupric chloride, dihydrate	CuCl₂.2H₂O }	from 17th week-to six months	100 (total)	–
		Cupric methionate	Cu(C₃H₁₀NO₂S)₂ }	over six months	35 (total)
				–		–
		Cupric oxide	CuO }	Breeding pigs	35 (total)
						–
		Cupric sulphate, pentahydrate	CuSO4.5H₂0 }
				Calves:
				– milk replacers	30 (total)	–
				– other complete feeding stuffs:	50 (total)	–
				Ovines	15 (total)	–
				Other species of animal	35 (total)	–
		Cupric sulphate, monohydrate	CuSO₄.H₂O }	Pigs for fattening: up to 16 weeks	175 (total)	Denatured skimmed milk powder and compound feeding stuffs manufactured from denatured skimmed milk powder:
		Cupric sulphate, pentahydrate	CuSO₄.5H₂O }	– from 17th week to six months	100 (total)	subject to the relevant provisions of Commission Regulations (EEC) No. 368/77 and (EEC) No. 443/77;
				– over six months	35 (total)
				Breeding pigs	35 (total)
				Ovines	15 (total)
				Other species of animal with the exception of calves	35 (total)	declaration of the amount of copper added, expressed as the element on the label or package or the container of denatured skimmed milk powder.
	Maganese-	Manganous carbonate	MnCO₃ }			–
	Mn	Manganous chloride, tetrahydrates	MnC1₂4H₂O }			–
		Manganous hydrogen phosphate, trihydrates	MnHPO₄3H₂O }	all animals	250 (total)	–
		Manganous oxide	MnO }			–
		Manganic oxide	Mn₂O₃ }			–
		Manganous sulphate, tetrahydrate	MnSO₄4H₂O }			–
		Manganous sulphate, monohydrate	MnSO₄H₂O }			–
E6	Zinc-Zn	Zinc lactate, trihydrate	Zn(C₃H₅O₃)₂.3H₂O }			–
		Zinc lactate, dihydrate	Zn(CH₃.COO)₂.2H₂O }			–
		Zinc carbonate	ZnCO₃ }			–
		Zinc chloride, monohydrate	ZnC1₂.H₂O }	all animals	250 (total)	–
		Zinc oxide	ZnO }			Maximum content of lead 600 mg/kg
		Zinc Sulphate, heptahydrate	ZnSO₄.7H₂O }			–
		Zinc sulphate, monohydrate	ZnSO₄.H₂O }			–
E7	Molybdenum	Ammonium molybdate	(NH₄)₆Mo₇O₂₄.4H₂O }	all animals	2.5 (total)	–
	– Mo	Sodium molybdate	Na₂MoO₄.2H₂O }
E8	Selenium-Se	Sodium selenite	Na₂SeO₃ }	all animals	0.5 (total)	–
		Sodium selenate	Na₂SeO₄ }

PART VI — AROMATIC AND APPETISING SUBSTANCES

1

All natural products and corresponding synthetic products

2

Artificial substances:

PART VII — PERMITTED PRESERVATIVES1

CHAPTER A

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