| 1 |
Soy flour |
The finely powdered material resulting from the screened and graded product after removal of most of the oil from selected, sound, cleaned and dehulled soybeans by a mechanical or solvent extraction process. It must contain not more than 4.0% crude fiber. |
AAFCO, 2000 |
| 2 |
Soy grits |
The granular material resulting from the screened and graded product after removal of most of the oil from selected, sound, clean and dehulled soybeans by a mechanical or solvent extraction process. It must contain not more than 4.0% crude fiber. |
AAFCO, 2000 |
| 3 |
Soy protein concentrate |
Prepared from high quality sound, clean, dehulled soybean seeds by removing most of the oil- and water- soluble nonprotein constituents and must contain not less than 65% protein on a moisture-free basis. |
AAFCO, 2000 |
| 4 |
Soy protein isolate |
The major proteinaceous fraction of soybeans prepared from dehulled soybeans by removing the majority of nonprotein components and must contain not less than 90% protein on a moisture-free basis. |
AAFCO, 2000 |
| 5 |
Soy sauce |
Shoyu, Tamari Shoyu (Japanese) A seasoning sauce of soybeans (whole soybeans, soybean meal or soy protein), sometimes mixed with wheat flour, resulting from the action of molds, yeasts and bacteria as prepared by the Oriental method (with Aspergillus oryzae); or by being hydrolyzed with hydrochloric acid. The fermentation or enzymatic action is permitted to progress for up to one and a half years, at which time the extract is heated and processed to produce the liquid for edible purposes. It is used as a seasoning in the preparation of foods and as a table condiment. |
(unspecified) |
| 6 |
Soy sprouts |
Whole soybeans that have been sprouted (germinated) for up to six days. |
(unspecified) |
| 7 |
Soya |
As with the term soybeans, soya describes a legume, the botanical name of which is Glycine max (L.) Merrill. Soya can be used when describing the entire plant, crop or category of products derived from soybeans. Differentiated from the term soybean which is used to describe the actual seed of soy. Internationally acceptable. |
(unspecified) |
| 8 |
Soya lecithin |
Lecithin obtained from the degumming of soybean oil. Also see "Lecithin." |
(unspecified) |
| 9 |
Soybean(s) |
A legume, the botanical name of which is Glycine max (L.) Merrill; a summer annual varying in height from less than a foot to more than 6 feet and in habit of growth from stiffly erect to prostrate; the cultivated plant may reach a height of 3 feet or more. The seeds (soybeans) are borne in pods that grow in cluster of three to five with each pod usually containing two or three or more seeds. The oil content of the soybean varies from 13% to 26% (average 18% to 22%) and from 38% to 45% protein (on a moisture-free basis). Soybeans were grown for centuries in the Orient and first introduced to the United States early in the 19th century. Soybeans grow best in areas having hot, damp summer weather but they can be grown under a great variety of climatic conditions.? |
(unspecified) |
| 10 |
Soybean, ground |
Ground soybeans are obtained by grinding whole soybeans without cooking or removing any of the oil. |
AAFCO, 2000 |
