Term Definition Source
Sunflower meal, dehulled, mechanical extracted Obtained by grinding the residue remaining after the extraction process. AAFCO, 2000
Sunflower meal, dehulled, solvent extracted Obtained by grinding the residue remaining after the extraction of most of the oil from dehulled sunflower seed by a solvent extraction process. AAFCO, 2000
Sunflower meal, mechanical extracted Obtained by grinding the residue remaining after extraction of the oil from the whole sunflower seed by a mechanical extraction process. AAFCO, 2000
Sunflower meal, solvent extracted Obtained by grinding the residue remaining after extraction of most of the oil from the whole sunflower seed by a solvent extraction process. AAFCO, 2000
Sunflower seed, oil varieties Sunflower seed which typically contains not less than 40% oil and not more than 10% moisture. (unspecified)
Technical grade refined soy oil Includes a wide variety of soy oils that are specially refined and further processed to meet requirements and/or specifications for a definite industrial use. (unspecified)
Tempeh A soyfood product developed in Indonesia in which soybeans are soaked overnight and then cooked for a short time; the cooked soybeans are inoculated with the fungus Rhizopus oryzae and allowed to stand for 24 hours at 88°F (31°C) to permit optimum growth of the mycelium of the organism. The finished product resembles a pressed soybean cake. Tempeh can be eaten as is or cooked by frying or roasting. (unspecified)
Textured soy concentrate Soy protein concentrate that has texture imparted by spinning a fiber and combining the fiber in layers to achieve the desired texture, or, by a thermoplastic extrusion process. (unspecified)
Textured soy flour Soy flour that has texture imparted by spinning a fiber and combining the fiber in layers to achieve the desired texture, or, by a thermoplastic extrusion process. Please note that TVP (textured vegetable protein), is a trademark of Archer Daniels Midland Company). (unspecified)
Textured soy protein Soy protein that has texture imparted by spinning a fiber and combining the fiber in layers to achieve the desired texture; or, by a thermoplastic extrusion process. (unspecified)
Toasting The term commonly applied to the processes (moist) of cooking oilseed meal, flour or grits by atmospheric or pressure methods for the purpose of increasing the protein efficiency of these products, or improving their functional properties and/or improving physical texture. (unspecified)
Tofu (soybean curd) Formed, or formed and pressed curds, resulting from the coagulation of protein from soymilk by the use of calcium sulfate, magnesium chloride (nigari), calcium chloride or other suitable coagulating agent and then placed into forming boxes (or final package as in "silken tofu"). Weight may or may not be applied to the tofu while being pressed to help in the removal of whey. After solidification and cooling, the tofu is cut into pieces for packaging. Typically, tofu can have a protein content ranging from 5 to 15 percent. Tofu can be eaten as is, or further processed by cooking as in frying or baking; or by fermentation. Tofu can also be spray-dried to act as an ingredient in other food products, serving as a dairy or meat substitute. (unspecified)
Transgenic A plant or animal modified by genetic engineering to contain DNA from an external source is called transgenic. Also see "Genetic engineering" and "Biotechnology." (unspecified)
Triglyceride A technical term for a single, pure fully neutral fat. A chemical unit composed of the reaction product of one unit of glycerine with three units of fatty acid. A typical fat or oil will be a physical mixture of many different triglycerides. (unspecified)
Trypsin inhibitors Proteins in soybeans believed to be responsible for growth inhibition when raw soybeans are fed to animals. (see Bowman-Birk and Kunitz Trypsin Inhibitors). (unspecified)
Unsaponifiable matter Ether soluble material extractable after complete reaction with strong alkali. AAFCO, 2000
Unsaturation A term descriptive of the carbon-hydrogen makeup of a material such as fat or oil. The term refers specifically to a shortage of hydrogen atoms in the oils structure. The less hydrogen, the greater the degree of unsaturation and the greater the reactivity with oxygen. Unsaturation in a fat or oil means easier formation of peroxides, easier development of rancidity and more tendency to polymerize. Highly unsaturated fats are usually oils and solid fats having lower unsaturation. (unspecified)
Vanaspati (vegetable ghee) A 100% vegetable fat blend of palm oil and palm stearin formulated to act as a butter fat replacement for cooking. More granular in texture than regular butter or margarine. (unspecified)
Wet-milled Steeped in water with or without sulfur dioxide to soften the kernel in order to facilitate the separation of the various component parts. AAFCO, 2000
Whole-pressed cottonseed, mechanical extracted Composed of sound, mature, clean, delinted and unhulled cottonseed, from which most of the oil has been removed by mechanical pressure. It must be designated as ground and sold by its crude protein content. AAFCO, 2000