Selected Terms |
| Sorghum Gluten Feed: |
| Dried by-product of the manufacture of sorghum starch It consists of bran and a smaller quality of gluten. Dried residues of the steeping liquors and the germ may be added. |
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| Soy (US), Soya (UK): |
| A legume, Glycine max (L.) Merrill. Soy or soya can be used when describing the entire plant, crop or category of products derived from soybeans. |
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| Soybeans / Soyabeans: |
| The actual seed of soy, soya. |
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| Soy / Soya Expeller: |
| By-Product of oil manufacture, obtained by pressing from soya beans. |
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| Soya / Soya, Extracted, Toasted: |
| The actual seed of soy, soya. |
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| Soy / Soya Flour, Full Fat: |
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.
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| Soy / Soya Lecithin: |
| Lecithin obtained from the degumming of soybean oil |
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| Soy / Soya 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. |
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| Soy / Soya 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.
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| Soy / Soya Seeds, Hulled, Extracted, Toasted: |
| By-product of oil manufacture, obtained from hulled soya bean seeds by extraction and appropriate heat treatment. |
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