| Sr.No. | Terms | Definition | Source |
|---|---|---|---|
| 1 | Cooking oil | A refined, bleached, and deodorized oil which has not been further processed to remove the higher melting point portions of the oil. Cooking oils tend to crystallize or set up semisolid at temperatures much below about 70?F. For this reason, heating coils should be installed in storage tanks for cooking oils in contrast to salad oils where no heating coils are usually necessary. | (unspecified) |
| 2 | Cold pressed soy oil | Soy oil produced from undamaged, mature, cleaned yellow soybeans by mechanical processing and filtering, without the application of heat. | (unspecified) |
| 3 | Cold test | A test which determines how well the high melting point portions of an oil have been removed during processing to produce a "salad" or "winterized" oil. In the test the oil sample is held in an ice water bath (32?F) and the time required for the first appearance of cloudiness is noted as "Cold Test Hours". A cold test of only a few hours means that oil will separate readily into liquid and solid portions at low storage temperatures. | (unspecified) |
| 4 | Confection sunflower | Also known as non-oil or edible sunflower (Helianthus annuus L.). Includes seed for human consumption and bird food. | (unspecified) |
| 5 | Copra | The dried flesh of coconut from which the oil is extracted. | (unspecified) |
| 6 | Copra meal | The ground residue which remains after removal of most of the oil from dried meat of coconuts by either mechanical or solvent extraction process. | (unspecified) |
| 7 | Corn bran | The outer coating of the corn kernel, with little or none of the starchy part of germ. | AAFCO, 2000 |
| 8 | Corn feed meal | The fine siftings obtained from screened cracked corn, with or without its aspiration products added. | AAFCO, 2000 |
| 9 | Corn flour | The fine sized hard flinty portions of ground corn containing little or none of the bran or germ. | AAFCO, 2000 |
| 10 | Corn gluten feed | The part of the commercial shelled corn that remains after the extraction of the larger portion of the starch, gluten, and by the processes employed in the wet milling manufacture of corn starch or syrup. It may or may not contain one or more of the following: fermented corn extractives, corn germ meal. | AAFCO, 2000 |
