| 1 |
Miso |
(Japanese) A fermented, whitish-brown, brown, or red-brown seasoning paste made from soaked, steam-heated soybeans which are inoculated with cultures of microorganisms grown on rice or barley and then allowed to ferment. Typical microorganisms are Aspergillus oryzae, Aspergillus sojae and Rhizopus oligosporus. One method of fermentation is called the "natural brewing process" in which the soybeans are allowed to ferment for approximately 9 months; the other method is known as "the quick brewing process" in which the miso is produced in a short time by reducing the length of time for processing (heating) the soybeans and the fermentation. Both sweet and salty varieties are produced. |
(unspecified) |
| 2 |
Monoglyceride |
A chemical compound of one fatty acid unit with one glycerine unit. May result from the combination of fatty acids and glycerine or from breakdown of di- and triglycerides. Monoglycerides contain two types of chemical groups, one tending toward fat solubility and the other toward water solubility. Presence of these two groups lends to the monoglyceride emulsifying properties assisting the mixture of oil and water. Used as an anti-foaming agent in food processing. |
(unspecified) |
| 3 |
Natto (Japanese) |
A whole soybean product produced in Japan by fermenting cooked soybeans with Bacillus natto until they develop a sticky, viscous coating. |
(unspecified) |
| 4 |
Nutraceuticals |
Foods which contain naturally occurring compounds which may be beneficial for disease treatment or prevention. Examples are the isoflavone compounds found in soybeans. Synonyms for nutraceuticals are functional foods and designer foods. |
(unspecified) |
| 5 |
Oil |
A substance composed chiefly of triglycerides of fatty acids and liquid at room temperature. |
AAFCO, 2000 |
| 6 |
Okara |
(Japanese) Soybean pulp which remains after the production of soymilk (aqueous extraction of the soybean). Consists primarily of the insoluble fiber of the soybean, along with some residual fat and protein. |
(unspecified) |
| 7 |
Once refined soy oil |
Oil produced from crude soy oil which has been subjected only to the dilute alkali solution (refining) treatment or a comparable chemical treatment. |
(unspecified) |
| 8 |
Oxidation |
A chemical reaction involving the addition or combination of oxygen with the other reacting material. Oxidation in fats or food products containing fat eventually results in development of rancidity and its accompanying objectionable flavors and odors. Hence, oxidation of food fats is to be avoided. |
(unspecified) |
| 9 |
Palm kernel oil |
The oil obtained from the kernel of the oil palm fruit. Its chemical composition is quite different from that of palm oil, which is obtained from the flesh of the fruit. Palm kernel oil is a lauric type, similar to coconut oil. |
(unspecified) |
| 10 |
Palm oil |
Oil derived from the mesocarp of the fruit of the oil palm species Elaeis guineensis. In Malaysia, the most common cultivated fruit form is the high yielding hybrid of Dura X Pisifera known as Tenera. |
(unspecified) |
