| 1 |
Expeller |
Equipment for expressing oil from oilseeds, consisting of an augur moving through a slotted barrel through which oil can drain. Please note that the term "expeller" is a registered trademark of Anderson International of Cleveland, Ohio. It is also called a continuous screw press or a mechanical screw press. |
(unspecified) |
| 2 |
Esterification |
The process of combining by chemical reaction an alcohol and an acid. The new product is an ester. A natural fat is a special type of ester made from glycerine (an alcohol) and fatty acids. |
(unspecified) |
| 3 |
Expanded, expanding |
Subjected to moisture, pressure, and temperature to gelatinize the starch portion. When extruded, its volume is increased, due to abrupt reduction in pressure. |
AAFCO, 2000 |
| 4 |
Extruded |
A process by which feed [or other material] has been pressed, pushed, or protruded through orifices under pressure. |
AAFCO, 2000 |
| 5 |
Extracted, mechanical |
Having removed fat or oil from materials by heat and mechanical pressure. Similar terms: expeller extracted, hydraulic extracted, "old process."
|
AAFCO, 2000 |
| 6 |
Extracted, solvent |
Having removed fat or oil from materials by organic solvents. Similar to term, "new process." |
AAFCO, 2000 |
| 7 |
Extruder |
A jacketed augur used as an economical cooker and as a means of texturizing soy flours, soy concentrates, other foodstuffs or animal feeds. Can also be used to treat oilseed flakes before solvent extraction. |
(unspecified) |
| 8 |
Extrusion |
A process for texturizing soy flours or other proteins using high pressures and temperatures in an extruder. |
(unspecified) |
| 9 |
Fat |
A substance composed chiefly of triglycerides of fatty acids, and solid or plastic at room temperature. |
AAFCO, 2000 |
| 10 |
Fatty acid |
A chemical unit occurring naturally, either singly or combined, and consisting of strongly linked carbon and hydrogen atoms in a chain-like structure. At the end of the chain is a reactive acid group composed of carbon, hydrogen and oxygen. This acid group permits reaction with glycerol to make the fatty acid a fundamental unit of the triglyceride fat molecule. A natural fat is a mixture of triglyceride fat molecules. |
(unspecified) |
