Term Definition Source
Palm oil Oil derived from the mesocarp of the fruit of the oil palm species Elaeis guineensis. In Malaysia, the most common cultivated fruit form is the high yielding hybrid of Dura X Pisifera known as Tenera. (unspecified)
Palm olein The liquid, more unsaturated fraction separated from palm oil after crystallization at a controlled temperature. The olein consists of a more homogeneous mixture of triglycerides and has properties and uses which are different from those of the original oil. (unspecified)
Palm stearin The more saturated and solid fraction obtained by fractionation of palm oil after crystallization at a controlled temperature. It is a coproduct of the production of palm olein. (unspecified)
Peanut hulls The outer hull of the peanut shell. (unspecified)
Peanut meal The ground product of shelled peanuts, composed principally of the kernels, with such portion of the hull, or fiber, and oil, as may be left in the ordinary course of manufacture by a mechanical or solvent extraction process. If solvent-extracted, it must be so designated. NCPA, 1999-2000
Peanut skins The outer covering of the peanut kernel, exclusive of the hull. (unspecified)
Pellets Agglomerated feed formed by compacting and forcing through die openings by a mechanical process. Similar terms: pelleted feed, hard pellet. AAFCO, 2000
Polymerization An undesirable change in the composition of a food fat involving agglomeration or clumping of the normal chemical units of fat and its decomposition products into larger and insoluble chemical units which are characteristic of the gummy residue of frying fats. Rapid polymerization is desirable in drying oils used as vehicles for pigments in paints. In frying fats such reaction is coincident with undesirable foam development. (unspecified)
Processing or extraction of oilseeds The procedures involved in the separation of the oil and the protein meal; also called "crushers" or oil mill operations. There are three types of processes presently used in the world today for this purpose: (1) Solvent extraction - The process whereby the oil is leached or washed (extracted) from flaked oilseeds by the use of commercial hexane as the solvent. The level of oil in the extracted flakes can be reduced to 1% or less by this processing method. The products resulting from the use of this process are designated in the trade as "solvent extracted." The vast majority of all oilseed processing done in the world today is processed by the solvent extraction system. (2) Continuous pressing - A continuous pressing process, at elevated temperatures, using expellers or screw presses which utilize a worm shaft continuously rotating within a pressing cylinder or cage to express the oil from ground and properly conditioned oilseeds. The oil content of the resulting press cake is reduced from 4% to 6% by this processing method. Although technically incorrect, the products resulting from this type of processing are often referred to as "expeller," e.g. "expeller 'oilseed' meal." (The term "expeller" applies specifically to the screw press manufactured by Anderson International of Cleveland, Ohio, whereas the screw press manufactured by the French Oil Mill Machinery Co. of Piqua, Ohio, is designated as a "mechanical screw press.") (3) Batch pressing - The oldest process known to the vegetable oil processing industry. It consists of an intermittent pressing operation carried out at elevated temperatures in a mechanical or hydraulic press after the oilseeds have been rolled into flakes and properly conditioned by heat treatment. (unspecified)
Protein A naturally occurring combination of amino acids containing carbon, hydrogen, oxygen, nitrogen and usually sulphur. Protein is one of the essential constituents of all living things and of the diet of animal organisms. (unspecified)
Pulses Annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and color within a pod. They are used for both food and feed. The term "pulses" is limited to crops harvested solely for dry grain, thereby excluding crops harvested green for food (green peas, green beans, etc.) which are classified as vegetable crops. Also excluded are those crops used mainly for oil extraction (e.g. soybean and peanuts) and leguminous crops (e.g. seeds of clover and alfalfa) that are used exclusively for sowing purposes. In addition to their food value, pulses play an important role in cropping systems because of their ability to produce nitrogen and thereby enrich the soil. Pulses contain carbohydrates, mainly starches (55-65% of the total weight); proteins, including essential amino acids (18-25%, [much higher than cereals]); and fat (1-4%). The remainder consists of water and inedible substances. Production data should be reported in terms of dry clean weight, excluding the weight of the pods. Certain kinds of pulses can be skinned and partially crushed or split to remove the seed-coat, but the resulting products are still considered raw for classification purposes. FAO
Raffinose A soluble trisaccharide found in soybeans that is responsible for flatulence. (unspecified)
Rancidity That stage in fat oxidation which is characterized by development of easily recognized sharp, acrid and pungent off-flavors and odors. True rancidity is a description of sensory reactions and may be determined only by flavor and odor. Chemical tests may roughly denote the progress of oxidation but usually cannot accurately predict the onset of undesirable flavor and odor. (unspecified)
Rapeseed meal, mechanical extracted Obtained by grinding the cake which remains after removal of most of the oil by mechanical extraction of the seed from the rapeseed plant (Brassica). It must contain a minimum of 32% protein and a maximum of 12% crude fiber. AAFCO, 2000
Refining Treatment of a natural or processed fat to remove impurities. Refining is accomplished by treatment of the fat with caustic soda, centrifuging, washing with water and centrifuging again. The separated refined fat or oil is dried by heating under vacuum. (unspecified)
Refractive index (R.I.) The refractive index of a substance is a numerical expression of the ratio of the speed of light in a vacuum to the speed of light in the substance. For practical measurements the scales of instruments indicate refractive indices respective to air rather than vacuum. The R.I. is characteristic within limits for each kind of oil, but it is related to the degree of saturation and is affected by other factors such as free fatty acid, oxidation and heat treatment. The R.I. increases during frying and oxidation. (unspecified)
Rolled, rolling Having changed the shape and/or size of particles by compressing between rollers. It may entail tempering or conditioning. AAFCO, 2000
Salad oil A refined, bleached and deodorized edible oil which has been submitted to a chilling process before packaging. The chilling causes solidification of the higher melting point portions of the fat and permits removal of this material which would otherwise solidify and cloud in packaged oil stored at lower climatic temperatures. A good salad oil will have a high Cold Test - i.e. will withstand holding for many hours at 32?F before showing any signs of clouding. Some oils are natural salad oils and do not require winterization. (unspecified)
Shortening A plastic or semisolid fat used in the production of bread, cakes and other bakery products. It is also used for frying as it becomes liquid when heated much above 100?F. It derived its name from its effect in making the baked product short and tender. (unspecified)
Soapstock The by-product that results from the alkali refining of any vegetable oil; averages about 6% of the volume of crude oil refined. It is sometimes referred to as "foots" since it accumulates at the bottom (foot) of the refining tank. Contract grade should contain not less than 50% total fatty acid. (unspecified)