Term Definition Source
Soybean meal, mechanical extracted The product obtained by grinding the cake or chips which remain after removal of most of the oil from soybeans by a mechanical extraction process. It must contain not more than 7% crude fiber. AAFCO, 2000
Soybean meal, solvent extracted The product obtained by grinding the flakes which remain after removal of most of the oil from soybeans by a solvent extraction process. It must contain not more than 7.0% crude fiber. AAFCO, 2000
Soybean mill feed Composed of soybean hulls and the offal from the tail of the mill which results from the manufacture of soy grits or flour. It must contain not less than 13% crude protein and not more than 32% crude fiber. AAFCO, 2000
Soybean mill run Composed of soybean hulls and such bean meats that adhere to the hulls which result from normal milling operations in the production of dehulled soybean meal. It must contain not less than 11% crude protein and not more than 35% crude fiber. AAFCO, 2000
Soybean processor An individual, or a group of two or more individuals working together as a company or firm whose primary business is the separation of the oil and meal in soybeans. The activities of a processor may also include refining and/or distribution of the oil as well as distribution or further production with soybean meal or soy protein. (unspecified)
Soybean protein product, chemically modified A soybean product that has been processed to primarily modify the natural protein structure by utilizing acids, alkalies or other chemicals and without removing significant amounts of any nutrient constituent. AAFCO, 2000
Soybean seeds, extruded ground Ground extruded whole soybeans are the meal product resulting from extrusion by friction heat and/or steam, of whole soybeans without removing any of the component parts. It must be sold according to its crude protein, fat and fiber content. AAFCO, 2000
Soybean seeds, heat processed The product resulting from heating whole soybeans without removing any of the component parts. It may be ground, pelleted, flaked or powdered. The maximum pH rise using standard urease testing procedure should not exceed 0.10 pH units. It must be sold according to its crude protein, crude fat and crude fiber content. AAFCO, 2000
Soybean solubles, condensed The product resulting from the washing of soy flour or soybean flakes with water and acid; water, alkali and acid; or water and alcohol. The wash water is then concentrated to a solids content of not less than 50%. AAFCO, 2000
Soybean solubles, dried The product resulting from the washing of soy flour or soybean flakes with water and acid; water, alkali and acid; or water and alcohol. The wash is then dried. AAFCO, 2000
Soybean(s) A legume, the botanical name of which is Glycine max (L.) Merrill; a summer annual varying in height from less than a foot to more than 6 feet and in habit of growth from stiffly erect to prostrate; the cultivated plant may reach a height of 3 feet or more. The seeds (soybeans) are borne in pods that grow in cluster of three to five with each pod usually containing two or three or more seeds. The oil content of the soybean varies from 13% to 26% (average 18% to 22%) and from 38% to 45% protein (on a moisture-free basis). Soybeans were grown for centuries in the Orient and first introduced to the United States early in the 19th century. Soybeans grow best in areas having hot, damp summer weather but they can be grown under a great variety of climatic conditions.? (unspecified)
Soybean, ground Ground soybeans are obtained by grinding whole soybeans without cooking or removing any of the oil. AAFCO, 2000
Soyfoods Term for edible soy-based products. These include traditional soyfoods such as tofu, soymilk, tempeh, soy sauce etc.; soy protein products produced after processing (as described previously) such as soy flour, soy concentrates and isolated soy proteins; soy oil products such as refined soy oil, hydrogenated soybean oil and soybean lecithin; and, other edible by-products such as soybean hulls and soy fiber. Also, "second generation" soyfoods, a term to describe consumer oriented products that use a soyfood as a primary ingredient, such as tofu or soymilk-based nondairy frozen desserts or tofu-stuffed ravioli. (unspecified)
Soymilk A protein-rich, milk-like liquid typically obtained from the soaking and grinding of whole soybeans with water; or, hydrating whole, full-fat soy flour; cooking the resultant slurry, and filtering all or part of the soy pulp or fiber from the cooked liquid. Modern systems for soymilk production may vary in technique. Soymilk prepared in this manner can be used to make tofu, spray-dried or sweetened and flavored as a beverage. The Soyfoods Association of North America defines soymilk as: A liquid food obtained as a result of combining: (1) aqueous-extracted whole soybean solids and water; or, (2) other edible-quality soy protein solids, soybean oil, and water; to provide no less than 3.0% soy protein, no less than 1.0% soybean fat and no less than 7.0% total solids. (unspecified)
Soynuts Roasted whole soybeans. Oil roasted and dry roasted. Available plain, whole or crumbled; and flavored with a confectionery or seasoning coating. (unspecified)
Spinning A process for texturizing soy protein isolate by forcing a concentrated solution of protein through a small opening into a coagulating bath. (unspecified)
Stachyose A soluble tetrasaccharide found in soybeans that is responsible for flatulence. (unspecified)
Steepwater Water containing soluble materials extracted by steep-extraction, i.e., by soaking in water or other liquid (as in the wet milling of corn). AAFCO, 2000
Sterols Solid cyclic alcohols which are the major constituents of the unsaponfiable portion of animal and vegetable fats and oils. AAFCO, 2000
Sunflower hulls Consists of the outer covering of sunflower seed. AAFCO, 2000