Term Definition Source
Acidulated soapstock The product that results from the complete acidulation and thorough settling of soapstock. Contract grade should contain not less than 85% total fatty acid. (unspecified)
Activated earth Bleaching earth that has been treated with acid to increase its capacity for pigment adsorption from oil. (unspecified)
Amino acids Chief components and determinants of the characteristics of a protein; the building blocks of living tissues. Eighteen different amino acids commonly occur in our food supply and eight are considered essential because the body cannot produce them. (unspecified)
Antioxidant Any naturally occurring or manufactured material whose incorporation into a fat provides a greater stability than that shown by the fat alone. The antioxidant increases stability by preventing or retarding reaction of the fat with oxygen and thus retards rancidity development. Antioxidants for food fats must be nontoxic and edible. (unspecified)
Biodiesel See Methyl esters (unspecified)
Biotechnology The science of using living things, such as plants or animals to develop new products or make modifications to existing ones. Current methods include the transfer of a gene from one organism to another. Also see "Genetic engineering," and "Transgenic." (unspecified)
Bleaching Treatment of a fat or oil with a material such as activated charcoal or diatomaceous (Fullers) earth which removes or reduces the amount of coloring materials normally present in a refined oil. The bleaching process may be carried to the degree desired depending upon the color required by the eventual usage of the processed oil. (unspecified)
Bleaching earth Mined special earths or clays that when added to hot oil, at about 1%, have the ability to adsorb unwanted pigments. (unspecified)
Bolls The pods or capsules of certain plants, especially flax or cotton. AAFCO, 2000
Bowman-Birk trypsin inhibitor A class of soybean trypsin inhibitors that has low molecular weight, many disulfide links, and great stability to denaturation. (unspecified)
Bran Pericarp of grain. AAFCO, 2000
Break material Flocculent material (precipitate) that appears in and can be separated from crude vegetable oil that has been rapidly heated to temperatures between 250°C and 300°C (482°F and 572°F). It is very high in ash content, rich in phosphorus, calcium and magnesium. It is presumed to be derived from phospholipids which are thermally decomposed at these high temperatures. Break material is sometimes referred to as "foots." (unspecified)
Cake The mass resulting from the pressing of seeds, meat, or fish in order to remove oils, fats, or other liquids. AAFCO, 2000
Canola The seed of the species Brassica napus or Brassica campestris, the oil component of which seed contains less than two percent of erucic acid and the solid component of which seed contains less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate, and 2-hydroxy-4-pentenyl glucosinolate per gram of air dry, oil free solid. The term is derived from combining the words "Canadian" and "oil" and is a registered trademark of the Canola Council of Canada. (unspecified)
Canola meal Consists of the meal obtained after the removal of most of the oil, by a direct solvent or prepress solvent extraction process, from the whole seeds of the species Brassica napus or Brassica campestris (see Canola, above). AAFCO, 2000
Catalyst Any material which speeds up a chemical reaction without taking part directly in the chemical changes involved. The presence of a catalyst may be desirable as in the hardening and stabilizing of an oil by chemical addition of hydrogen in the presence of nickel catalyst. (unspecified)
Coconut Fruit of the Cocos nucifera. Consists of mesocarp (fibrous covering), endocarp (shell), exocarp (the smooth outer skin) and copra meat or flesh. Husked coconut has outer layers removed. Immature nuts contain an edible milky juice. Mature nuts are consumed as such, or processed for copra or desiccated coconut. The flesh, from which coconut oil is extracted, constitutes 40-70% of the weight of the husked coconut. The oil content is about 36% of the flesh. (unspecified)
Coconut meal See Copra meal (unspecified)
Coconut milk (Indonesian: santen; Thai: ga-ti; Vietnamese: nuoc dua) The liquid found inside a coconut is coconut water. Coconut milk is a liquid extracted from the grated white flesh of the coconut. The grated coconut is soaked and kneaded in hot water and the liquid drained off and squeezed out. The process is done twice; the first batch of liquid extracted is thick coconut milk (Thai: hua ga-ti), the second batch is thin coconut milk (Thai: hahng ga-ti). The fat rich layer that forms on the top of thick coconut milk after a couple of hours in the refrigerator is coconut cream. Coconut milk is perishable and will stay fresh in the refrigerator for only a couple of days after it is made, or the can is opened. (unspecified)
Coconut, desiccated Dried, shredded flesh of coconut processed for human consumption. It retains most of the oil and proteins of the fresh nut and is mainly used in confectionery and baking. (unspecified)