Term Definition Source
Linters The residual fibers removed from cottonseed by mechanical processes. Also know as cotton linters. (unspecified)
Lipoxygenase An iron-containing enzyme in soybeans that catalyzes hydroperoxide formation in unsaturated fatty acids. Enzyme primarily responsible for creating the "beany" flavor in soymilk. (unspecified)
Low gossypol cottonseed meal Cottonseed meal in which the gossypol is not more than 0.04% free gossypol. AAFCO, 2000
Low-fat soy flour Flour produced either by partial removal of the oil from soybeans or by adding back soy oil and/or lecithin to defatted soy oil to a specified level, usually in the range of 5% to 6%. Also see "Soy flour." (unspecified)
Malto dextrins The purified concentrated aqueous solution of nutritive saccharides, or a dried product derived from said solution, derived from starch, having a dextrose equivalent of less than 20. AAFCO, 2000
Margarine A water-in-oil emulsion similar to butter in appearance and composition. Widely used as a butter alternative. Invented by Mege Mourie in France in 1869, originally made from oleo oil (beef fat). (unspecified)
Maturity groups Division of seed cultivars into 12 groups based on how flowering responds to dark periods; maturity groups are selected for the proper latitude so that flowering is timed for maximum yield. (unspecified)
Meat analogs Material usually prepared from vegetable protein to resemble specific meats in texture, color and flavor. (unspecified)
Meat extenders Use of soy or other vegetable proteins as partial substitutes for meat in processed items such as patties, chili, casseroles, etc. (unspecified)
Melting point Usually the temperature at which a natural or processed fat becomes perfectly clear and liquid or at which a disc of the fat assumes a spherical shape under prescribed conditions of raising the temperature of the fat sample. The greater the degree of unsaturation the lower the melting point. Hydrogenation raises the melting point. (unspecified)
Methyl esters The manufacture of fatty methyl esters involves reaction of fats with methyl alcohol in the presence of an alkaline catalyst. Glycerine is released as a valuable by-product. The reaction is called trans-esterification or alcoholysis. Methyl esters can also be produced by reacting fatty acids with alcohol in which case no glycerine is produced. In either case, the product can be simply distilled or fractionally distilled to give higher purity. Used as biodiesel fuel and in the manufacture of fatty alcohols, alkanolamides, antibiotics and defoamers. (unspecified)
Miso (Japanese) A fermented, whitish-brown, brown, or red-brown seasoning paste made from soaked, steam-heated soybeans which are inoculated with cultures of microorganisms grown on rice or barley and then allowed to ferment. Typical microorganisms are Aspergillus oryzae, Aspergillus sojae and Rhizopus oligosporus. One method of fermentation is called the "natural brewing process" in which the soybeans are allowed to ferment for approximately 9 months; the other method is known as "the quick brewing process" in which the miso is produced in a short time by reducing the length of time for processing (heating) the soybeans and the fermentation. Both sweet and salty varieties are produced. (unspecified)
Monoglyceride A chemical compound of one fatty acid unit with one glycerine unit. May result from the combination of fatty acids and glycerine or from breakdown of di- and triglycerides. Monoglycerides contain two types of chemical groups, one tending toward fat solubility and the other toward water solubility. Presence of these two groups lends to the monoglyceride emulsifying properties assisting the mixture of oil and water. Used as an anti-foaming agent in food processing. (unspecified)
Natto (Japanese) A whole soybean product produced in Japan by fermenting cooked soybeans with Bacillus natto until they develop a sticky, viscous coating. (unspecified)
Nutraceuticals Foods which contain naturally occurring compounds which may be beneficial for disease treatment or prevention. Examples are the isoflavone compounds found in soybeans. Synonyms for nutraceuticals are functional foods and designer foods. (unspecified)
Oil A substance composed chiefly of triglycerides of fatty acids and liquid at room temperature. AAFCO, 2000
Okara (Japanese) Soybean pulp which remains after the production of soymilk (aqueous extraction of the soybean). Consists primarily of the insoluble fiber of the soybean, along with some residual fat and protein. (unspecified)
Once refined soy oil Oil produced from crude soy oil which has been subjected only to the dilute alkali solution (refining) treatment or a comparable chemical treatment. (unspecified)
Oxidation A chemical reaction involving the addition or combination of oxygen with the other reacting material. Oxidation in fats or food products containing fat eventually results in development of rancidity and its accompanying objectionable flavors and odors. Hence, oxidation of food fats is to be avoided. (unspecified)
Palm kernel oil The oil obtained from the kernel of the oil palm fruit. Its chemical composition is quite different from that of palm oil, which is obtained from the flesh of the fruit. Palm kernel oil is a lauric type, similar to coconut oil. (unspecified)