| 1 |
Rancidity |
That stage in fat oxidation which is characterized by development of easily recognized sharp, acrid and pungent off-flavors and odors. True rancidity is a description of sensory reactions and may be determined only by flavor and odor. Chemical tests may roughly denote the progress of oxidation but usually cannot accurately predict the onset of undesirable flavor and odor. |
(unspecified) |
| 2 |
Rapeseed meal, mechanical extracted |
Obtained by grinding the cake which remains after removal of most of the oil by mechanical extraction of the seed from the rapeseed plant (Brassica). It must contain a minimum of 32% protein and a maximum of 12% crude fiber. |
AAFCO, 2000 |
| 3 |
Refining |
Treatment of a natural or processed fat to remove impurities. Refining is accomplished by treatment of the fat with caustic soda, centrifuging, washing with water and centrifuging again. The separated refined fat or oil is dried by heating under vacuum. |
(unspecified) |
| 4 |
Refractive index (R.I.) |
The refractive index of a substance is a numerical expression of the ratio of the speed of light in a vacuum to the speed of light in the substance. For practical measurements the scales of instruments indicate refractive indices respective to air rather than vacuum. The R.I. is characteristic within limits for each kind of oil, but it is related to the degree of saturation and is affected by other factors such as free fatty acid, oxidation and heat treatment. The R.I. increases during frying and oxidation. |
(unspecified) |
| 5 |
Rolled, rolling |
Having changed the shape and/or size of particles by compressing between rollers. It may entail tempering or conditioning. |
AAFCO, 2000 |
| 6 |
Salad oil |
A refined, bleached and deodorized edible oil which has been submitted to a chilling process before packaging. The chilling causes solidification of the higher melting point portions of the fat and permits removal of this material which would otherwise solidify and cloud in packaged oil stored at lower climatic temperatures. A good salad oil will have a high Cold Test - i.e. will withstand holding for many hours at 32?F before showing any signs of clouding. Some oils are natural salad oils and do not require winterization. |
(unspecified) |
| 7 |
Shortening |
A plastic or semisolid fat used in the production of bread, cakes and other bakery products. It is also used for frying as it becomes liquid when heated much above 100?F. It derived its name from its effect in making the baked product short and tender. |
(unspecified) |
| 8 |
Soapstock |
The by-product that results from the alkali refining of any vegetable oil; averages about 6% of the volume of crude oil refined. It is sometimes referred to as "foots" since it accumulates at the bottom (foot) of the refining tank. Contract grade should contain not less than 50% total fatty acid. |
(unspecified) |
| 9 |
Solvent extracted |
A product from which oil has been removed by solvents. |
AAFCO, 2000 |
| 10 |
Solvent extracted soybean flakes |
The product obtained after extracting part of the oil from soybeans by the use of hexane or homologous hydrocarbon solvents. It shall be designated and sold according to its protein content. |
NOPA, 1999-2000 |
