Term Definition Source
Gossypol A phenolic pigment in cottonseed that is toxic to some animals. (unspecified)
Grain Seed from cereal plants. AAFCO, 2000
Green vegetable soybeans Edamame (Japanese) Vegetable-type soybeans picked green and cooked until tender. Used as a confection or snack. Sold in the pods, shelled, canned or frozen. (unspecified)
Grits Coarsely ground grain from which the bran and germ have been removed, usually screened to uniform particle size. AAFCO, 2000
Gumming Formation and accumulation of a fat-insoluble sticky material resulting from continued heating of fats and oils. The gummy material is produced by oxidation and polymerization of the fat and represents fat breakdown products which collect on heating surfaces. (unspecified)
High-fat soy flour Soy flour produced by adding soy oil, with or without the addition of lecithin, to defatted soy flour to a desired level, usually in the range of 10 to 20%. Also see "Soy flour." (unspecified)
Hilum A morphological feature of a seed coat; the point of attachment of the seed to the pod. (unspecified)
Hulls Outer covering of grain or other seed. AAFCO, 2000
Hydrogenated vegetable oil During the process of hydrogenation, vegetable oil is exposed to hydrogen gas in the presence of heat and a catalyst (nickel or copper chromite) and the hydrogen combines with certain of the chemical components (unsaturated fatty acids) of the triglycerides with a resultant increase in the melting point of the oil; sometimes referred to as "hardening." (unspecified)
Hydrogenization The process of chemically adding hydrogen in the presence of a catalyst to the unsaturated, "hydrogen short" portions of a natural fat. The addition of hydrogen reduces the reactivity of the fat toward oxygen and thus stabilizes and retards rancidity development in the fat. Hydrogenation usually raises the melting point of a fat or changes it from a liquid oil to a solid fat. (unspecified)
Hydrolyzed corn protein The product resulting from complete hydrolysis of isolated corn gluten, and after partial removal of the glutamic acid. AAFCO, 2000
Hydrolyzed soy protein Made from soybean flours, concentrates or isolates, treated with an acid or a base or an enzyme and then dried. AAFCO, 2000
Hydrolyzed, hydrolizing Complex molecules having been split to simpler units by chemical reaction with water, usually by catalysis. AAFCO, 2000
Isoflavones A subclass of the more ubiquitous flavonoids. The basic structural feature of flavonoid compounds is the flavone nucleus which is comprised of two benzene rings (A and B) linked through a heterocyclic pyrane C ring. The position of the benzenoid B ring divides the flavonoid class into flavonoids (2-position) and isoflavonoids (3-position). In contrast to the flavonoids, isoflavones have a very limited distribution in nature. The primary isoflavones in soybeans are genistein (4' 5, 7-trihydroxyisoflavone) and daidzein (4', 7-dihydroxyisoflavone) and their respective ß-glycosides, genistin and daidzin (sugars are attached at the 7 position of the A ring). Isoflavones are considered to be phytoallexins, a biologically-defined term encompassing toxic compounds which can accumulate in plants after infection and which represent a natural mechanism to resist microbial attack. Isoflavones also function as key regulators of soil bacteria that enable soybeans to utilize (fix) atmospheric nitrogen gas. Isoflavones are often classified as phytoestrogens because of their ability to bind to estrogen receptors and in some cases, to affect estrogen-responsive genes. However, such a simplistic classification may be inappropriate in light of newer understanding of the physiology of ligand-estrogen receptor complexes. Furthermore, isoflavones almost certainly exert effects independent of estrogen receptor binding. For example, isoflavones are antioxidants and genistein influences signal transduction through its effect on several different enzymes. Thus, isoflavones may exert myriad biological effects including cancer inhibition, increasing bone strength and decreasing heart disease risk. (unspecified)
Isolated soy protein Soy protein which has been removed and greatly concentrated from the soybean by chemical or mechanical means. It is generally produced by extracting protein from white flakes or flour with water or a mild alkali. Isolates usually have a protein content of at least 90%. (unspecified)
Kibbled soybean meal The product obtained by cooking ground solvent extracted soybean meal, under pressure and extruding from an expeller or other mechanical pressure device. It must be designated and sold according to its protein content and shall contain not more than 7% crude fiber. AAFCO, 2000
Kunitz trypsin inhibitor A class of soybean trypsin inhibitors believed to be primarily responsible for growth inhibition from raw soybeans. (unspecified)
Lecithin The mixed phospholipids obtained from a variety of vegetable oils by the degumming process. Contains lecithin, cephalin and inositol phosphatides, together with glycerides and traces of tocopherols, glucosides and pigments. It is designated and sold according to conventional descriptive grades with respect to consistency and bleaching. The dehydrated emulsion of mixed phosphatides and vegetable oil is further processed to produce the commercial grades which may be described as follows: plastic or firm consistency, soft consistency, fluid, unbleached, bleached, and double bleached. High quality commercial lecithin contains 60% to 65% phosphatides. (unspecified)
Lecithinated soy flour A type of low-fat or high-fat soy flour in which lecithin is added to defatted soy flour to a specified level, usually in a range up to 15%. (unspecified)
Linseed meal Linseed meal is obtained by grinding the cake or chips which remain after removing the oil from flaxseed and must not contain more than 10% crude fiber. AAFCO, 2000