| 1 |
Palm olein |
The liquid, more unsaturated fraction separated from palm oil after crystallization at a controlled temperature. The olein consists of a more homogeneous mixture of triglycerides and has properties and uses which are different from those of the original oil. |
(unspecified) |
| 2 |
Palm stearin |
The more saturated and solid fraction obtained by fractionation of palm oil after crystallization at a controlled temperature. It is a coproduct of the production of palm olein. |
(unspecified) |
| 3 |
Peanut hulls |
The outer hull of the peanut shell. |
(unspecified) |
| 4 |
Peanut meal |
The ground product of shelled peanuts, composed principally of the kernels, with such portion of the hull, or fiber, and oil, as may be left in the ordinary course of manufacture by a mechanical or solvent extraction process. If solvent-extracted, it must be so designated. |
NCPA, 1999-2000 |
| 5 |
Peanut skins |
The outer covering of the peanut kernel, exclusive of the hull. |
(unspecified) |
| 6 |
Pellets |
Agglomerated feed formed by compacting and forcing through die openings by a mechanical process. Similar terms: pelleted feed, hard pellet. |
AAFCO, 2000 |
| 7 |
Polymerization |
An undesirable change in the composition of a food fat involving agglomeration or clumping of the normal chemical units of fat and its decomposition products into larger and insoluble chemical units which are characteristic of the gummy residue of frying fats. Rapid polymerization is desirable in drying oils used as vehicles for pigments in paints. In frying fats such reaction is coincident with undesirable foam development. |
(unspecified) |
| 8 |
Protein |
A naturally occurring combination of amino acids containing carbon, hydrogen, oxygen, nitrogen and usually sulphur. Protein is one of the essential constituents of all living things and of the diet of animal organisms. |
(unspecified) |
| 9 |
Pulses |
Annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and color within a pod. They are used for both food and feed. The term "pulses" is limited to crops harvested solely for dry grain, thereby excluding crops harvested green for food (green peas, green beans, etc.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g. soybean and peanuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes. In addition to their food value, pulses play an important role in cropping systems because of their ability to produce nitrogen and thereby enrich the soil. Pulses contain carbohydrates, mainly starches (55-65% of the total weight); proteins, including essential amino acids (18-25%, [much higher than cereals]); and fat (1-4%). The remainder consists of water and inedible substances. Production data should be reported in terms of dry clean weight, excluding the weight of the pods. Certain kinds of pulses can be skinned and partially crushed or split to remove the seed-coat, but the resulting products are still considered raw for classification purposes. |
FAO |
| 10 |
Raffinose |
A soluble trisaccharide found in soybeans that is responsible for flatulence. |
(unspecified) |
