| 1 |
Lipoxygenase |
An iron-containing enzyme in soybeans that catalyzes hydroperoxide formation in unsaturated fatty acids. Enzyme primarily responsible for creating the "beany" flavor in soymilk. |
(unspecified) |
| 2 |
Low gossypol cottonseed meal |
Cottonseed meal in which the gossypol is not more than 0.04% free gossypol. |
AAFCO, 2000 |
| 3 |
Low-fat soy flour |
Flour produced either by partial removal of the oil from soybeans or by adding back soy oil and/or lecithin to defatted soy oil to a specified level, usually in the range of 5% to 6%. Also see "Soy flour." |
(unspecified) |
| 4 |
Malto dextrins |
The purified concentrated aqueous solution of nutritive saccharides, or a dried product derived from said solution, derived from starch, having a dextrose equivalent of less than 20. |
AAFCO, 2000 |
| 5 |
Margarine |
A water-in-oil emulsion similar to butter in appearance and composition. Widely used as a butter alternative. Invented by Mege Mourie in France in 1869, originally made from oleo oil (beef fat). |
(unspecified) |
| 6 |
Maturity groups |
Division of seed cultivars into 12 groups based on how flowering responds to dark periods; maturity groups are selected for the proper latitude so that flowering is timed for maximum yield. |
(unspecified) |
| 7 |
Meat analogs |
Material usually prepared from vegetable protein to resemble specific meats in texture, color and flavor. |
(unspecified) |
| 8 |
Meat extenders |
Use of soy or other vegetable proteins as partial substitutes for meat in processed items such as patties, chili, casseroles, etc. |
(unspecified) |
| 9 |
Melting point |
Usually the temperature at which a natural or processed fat becomes perfectly clear and liquid or at which a disc of the fat assumes a spherical shape under prescribed conditions of raising the temperature of the fat sample. The greater the degree of unsaturation the lower the melting point. Hydrogenation raises the melting point. |
(unspecified) |
| 10 |
Methyl esters |
The manufacture of fatty methyl esters involves reaction of fats with methyl alcohol in the presence of an alkaline catalyst. Glycerine is released as a valuable by-product. The reaction is called trans-esterification or alcoholysis. Methyl esters can also be produced by reacting fatty acids with alcohol in which case no glycerine is produced. In either case, the product can be simply distilled or fractionally distilled to give higher purity. Used as biodiesel fuel and in the manufacture of fatty alcohols, alkanolamides, antibiotics and defoamers. |
(unspecified) |
