| 1 |
Soybean cake |
Product resulting from the extraction of part or all of the oil by pressure or solvents from soybeans, sold according to its protein content and further described by its process of manufacture. |
(unspecified) |
| 2 |
Soybean curd |
See Tofu |
(unspecified) |
| 3 |
Soybean fatty acids |
The product obtained when glycerine is split off from the triglycerides in soy oil by any method of hydrolysis. In the field of industrial usage, soybean fatty acids are usually further classified according to the treatment to which they are subjected subsequent to hydrolysis. |
(unspecified) |
| 4 |
Soybean feed, solvent extracted |
The product remaining after the partial removal of protein and nitrogen-free extract from dehulled solvent extracted soybean flakes. |
AAFCO, 2000 |
| 5 |
Soybean flakes and 44% protein soybean meal |
Produced by cracking, heating, and flaking soybeans and reducing the oil content of the conditioned product by the use of hexane or homologous hydrocarbon solvents. The extracted flakes are cooked and marketed as such or ground into meal. Standard specifications are: Protein, minimum 44%; Fat, minimum 0.5%; Fiber, maximum 7.0%; Moisture, maximum 12.0%. |
NOPA, 1999-2000 |
| 6 |
Soybean flakes and high protein or solvent extracted soybean meal |
Produced by cracking, heating, and flaking soybeans and reducing the oil content of the conditioned product by the use of hexane or homologous hydrocarbon solvents. The extracted flakes are cooked and marketed as such or ground into meal. Standard specifications are: Protein, minimum 47.5%-49.0%*; Fat, minimum 0.5%; Fiber, maximum, 3.3%-3.5%*; Moisture, maximum 12.0% (*as determined by Buyer and Seller at time of sale). |
NOPA, 1999-2000 |
| 7 |
Soybean hay sun-cured ground |
Ground soybean hay is the ground soybean plant including the leaves and beans. It must be reasonably free of other crop plants and weeds and must contain not more than 33% crude fiber. |
AAFCO, 2000 |
| 8 |
Soybean hulls (or seed coats) |
Soybean hulls consist primarily of the outer covering of the soybean. A typical analysis is 13% moisture. |
AAFCO, 2000 |
| 9 |
Soybean meal |
Ground soybean cake, ground soybean chips or ground soybean flakes, sold according to its protein content and further described by its process of manufacture. Typical composition: protein 44.0% minimum, fat 0.5% minimum, fiber 7% maximum, and moisture 12.0% maximum. High protein soybean meal contains: protein 47.5-49.0% protein, fat 0.5% minimum, fiber 3.3-3.5% maximum, and moisture 12.0% maximum. |
NOPA, 1999-2000 |
| 10 |
Soybean meal, dehulled, solvent extracted |
Obtained by grinding the flakes remaining after removal of most of the oil from dehulled soybeans by a solvent extraction process. It must contain not more than 3.5% crude fiber. |
AAFCO, 2000 |
