Term Definition Source
Solvent extracted A product from which oil has been removed by solvents. AAFCO, 2000
Solvent extracted soybean flakes The product obtained after extracting part of the oil from soybeans by the use of hexane or homologous hydrocarbon solvents. It shall be designated and sold according to its protein content. NOPA, 1999-2000
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
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
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
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
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)
Soy sprouts Whole soybeans that have been sprouted (germinated) for up to six days. (unspecified)
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)
Soya lecithin Lecithin obtained from the degumming of soybean oil. Also see "Lecithin." (unspecified)
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)
Soybean curd See Tofu (unspecified)
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)
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
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
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
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
Soybean hulls (or seed coats) Soybean hulls consist primarily of the outer covering of the soybean. A typical analysis is 13% moisture. AAFCO, 2000
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
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