| 1 |
Hydrolyzed, hydrolizing |
Complex molecules having been split to simpler units by chemical reaction with water, usually by catalysis. |
AAFCO, 2000 |
| 2 |
Hydrolyzed corn protein |
The product resulting from complete hydrolysis of isolated corn gluten, and after partial removal of the glutamic acid. |
AAFCO, 2000 |
| 3 |
Hydrolyzed soy protein |
Made from soybean flours, concentrates or isolates, treated with an acid or a base or an enzyme and then dried. |
AAFCO, 2000 |
| 4 |
Isolated soy protein |
Soy protein which has been removed and greatly concentrated from the soybean by chemical or mechanical means. It is generally produced by extracting protein from white flakes or flour with water or a mild alkali. Isolates usually have a protein content of at least 90%. |
(unspecified) |
| 5 |
Kibbled soybean meal |
The product obtained by cooking ground solvent extracted soybean meal, under pressure and extruding from an expeller or other mechanical pressure device. It must be designated and sold according to its protein content and shall contain not more than 7% crude fiber. |
AAFCO, 2000 |
| 6 |
Kunitz trypsin inhibitor |
A class of soybean trypsin inhibitors believed to be primarily responsible for growth inhibition from raw soybeans. |
(unspecified) |
| 7 |
Lecithin |
The mixed phospholipids obtained from a variety of vegetable oils by the degumming process. Contains lecithin, cephalin and inositol phosphatides, together with glycerides and traces of tocopherols, glucosides and pigments. It is designated and sold according to conventional descriptive grades with respect to consistency and bleaching. The dehydrated emulsion of mixed phosphatides and vegetable oil is further processed to produce the commercial grades which may be described as follows: plastic or firm consistency, soft consistency, fluid, unbleached, bleached, and double bleached. High quality commercial lecithin contains 60% to 65% phosphatides. |
(unspecified) |
| 8 |
Lecithinated soy flour |
A type of low-fat or high-fat soy flour in which lecithin is added to defatted soy flour to a specified level, usually in a range up to 15%. |
(unspecified) |
| 9 |
Linseed meal |
Linseed meal is obtained by grinding the cake or chips which remain after removing the oil from flaxseed and must not contain more than 10% crude fiber. |
AAFCO, 2000 |
| 10 |
Linters |
The residual fibers removed from cottonseed by mechanical processes. Also know as cotton linters. |
(unspecified) |
