Term Definition Source
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)
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
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)
Extracted, mechanical Having removed fat or oil from materials by heat and mechanical pressure. Similar terms: expeller extracted, hydraulic extracted, "old process." AAFCO, 2000
Extracted, solvent Having removed fat or oil from materials by organic solvents. Similar to term, "new process." AAFCO, 2000
Extruded A process by which feed [or other material] has been pressed, pushed, or protruded through orifices under pressure. AAFCO, 2000
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)
Extrusion A process for texturizing soy flours or other proteins using high pressures and temperatures in an extruder. (unspecified)
Fat A substance composed chiefly of triglycerides of fatty acids, and solid or plastic at room temperature. AAFCO, 2000
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)
Feed grade Suitable for animal consumption. AAFCO, 2000
Fermented, fermenting Acted upon by yeasts, molds, or bacteria in a controlled aerobic or anaerobic process in the manufacture of such products as alcohol, acids, vitamins of the B-complex group, or antibiotics. AAFCO, 2000
Flaking A process for converting typically dehulled oilseeds into thin flakes for solvent extraction or other processing. (unspecified)
Flour Soft, finely ground and bolted meal obtained from the milling of cereal grains, other seeds, or products. It consists essentially of the starch and gluten of the endosperm. AAFCO, 2000
Free fatty acid (F.F.A.) The amount of fatty acid, occurring naturally or produced in fat processing or usage operation, which exists in the fat or oil in the uncombined state as a chemical unit. The uncombined fatty acid may come from the breakdown of a fat (triglyceride) into its component fatty acid and glycerine units. A high free fatty acid level means a poorly refined fat or some fat breakdown after manufacture or use. (unspecified)
Full-fat soy flour Ground whole soybeans containing all of the original oil usually 18 to 20%. May be enzyme active, or heat-processed or toasted, to minimize enzyme action. Also see "Soy flour." (unspecified)
Fully refined soy oil The edible oil produced from crude or degummed soy oil which has been treated with dilute alkali solution (caustic refining) or neutralization, treated with absorbent clay materials (bleaching) and subjected to steam distillation at high temperatures under vacuum (deodorizing). Such oil may also be produced by a process called physical (steam) refining which consists of degumming, bleaching and neutralization by the final step of deodorizing. (unspecified)
Genetic engineering All living organisms are made up of cells that contain a substance called DNA (deoxyribonucleic acid). The structure of DNA molecules, whose units are called genes, contain information that is used by cells as a "recipe" for the organism. In the last twenty years, scientists discovered that DNA is interchangeable among animals, plants, bacteria, and other organisms. In addition to using traditional breeding methods of improving plants and animals through crossbreeding and selection, scientists in some cases can now transfer the genes that determine many desirable traits from one plant or animal to another. The transfer of DNA is done by various methods, such as direct injection of cells with DNA or literally shooting cells with DNA-covered particles from a special gun. Another widely-used method is to insert the DNA into specially modified bacteria or viruses that carry it into cells they infect. Regardless of which method is used, the general process of transferring DNA from one organism to another is called genetic engineering. Almost any desirable trait found in nature can, in principle, be transferred into any chosen organism. A plant or animal modified by genetic engineering to contain DNA from an external source is called transgenic. (unspecified)
Germ The embryo found in seeds and frequently separated from the bran and starch endosperm during the milling. AAFCO, 2000
Ghee See Vanaspati (unspecified)