- 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...
-
soybeans yields 48 lbs. (21.8 kg) of
soybean meal. Most
soybean meal is
defatted,
produced as a co-product of
soybean oil extraction. Some, but not all...
- 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...
- 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...
- 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...
-
Mechanically separated chicken, pork skin,
partially defatted cooked pork
fatty tissue,
partially defatted cooked beef
fatty tissue, vinegar, salt, ****es...
-
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...
- and
defatted wheat germ. The
optional ingredients specified may be
supplied through the use of
dried yeast,
dried torula yeast,
partly defatted wheat...
-
significant amount of fats, but
cocoa powder is
usually defatted. However,
adding fat to
defatted cocoa powder will
increase its bioavailability.[citation...
