- Degreasing,
often called defatting or fat trimming, is the
removal of
fatty acids from an object. In
culinary science,
degreasing is done with the intention...
- soybean. It is made from
soybean meal that has been
dehulled and
defatted.
Dehulled and
defatted soybeans are
processed into
three kinds of high
protein commercial...
-
Defatting is the
chemical dissolving of
dermal lipids, from the skin, on
contact with
defatting agents. This can
result in
water loss from the affected...
- This kind of
product is
sometimes fed to
various classes of livestock.
Defatted soybean meal,
containing no hulls. This
product has an
intermediate energy...
-
Mechanically separated chicken, pork skin,
partially defatted cooked pork
fatty tissue,
partially defatted cooked beef
fatty tissue, vinegar, less than 2%...
- also
known as
textured soy
protein (TSP), soy meat, or soya chunks, is a
defatted soy
flour product, a by-product of
extracting soybean oil. It is often...
-
process is
essential to give a
unique flavour. Legs of beef are
thoroughly defatted and
seasoned with a dry rub of co**** salt and ****es, such as juniper...
- and
defatted wheat germ. The
optional ingredients specified may be
supplied through the use of
dried yeast,
dried torula yeast,
partly defatted wheat...
-
Peanut flour is made from crushed,
fully or
partly defatted peanuts.
Peanut flour,
depending on the
quantity of fat removed, is
highly protein-dense, providing...
- back into
defatted soy flour. Fat
levels range from 4.5% to 9%. High-fat soy
flour can also be
produced by
adding back
soybean oil to
defatted flour, usually...
