{"topic_id":"aafco_ch6_chapter_93_033","category":"us-2026","context":"---\ntopic_id: aafco_ch6_chapter_93_033\ncategory: AAFCO-CH6-INGREDIENTS\ntitle: Chapter 93 - 9 Ingredient Definitions\nlang: en\nsource: aafco_ch6_2024_parsed.json\ndate_parsed: 2026-07-18\ntokens_estimated: 1878\nextra: {\"chapter\": \"93\", \"ingredient_count\": 9}\n---\n\n# Chapter 93\n\n# AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 93\n\n**Total ingredients in this chapter: 9**\n\n\n## Chapter Overview\n\nAAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 93 covers 9 specific ingredients.\n\n\n## Ingredient List\n\n\n### 93.1 Wheat Bran\n\n is the coarse outer covering of the wheat kernel as separated from cleaned and scoured wheat in the usual process of commercial milling. (Adopted prior to 1928)\n\n\n### 93.2 Wheat Flour\n\nconsists principally of wheat flour together with fine particles of wheat bran, wheat germ, and the offal from the “tail of the mill.” This product must be obtained in the usual process of commercial milling and must contain not more than 1.5% crude fiber. (Published 1949)\n\n\n### 93.3 Wheat Germ Meal\n\nconsists chiefly of wheat germ together with some bran and middlings or shorts. It must contain not less than 25% crude protein and 7% crude fat. (Published 1949, Amended 1953)\n\n\n### 93.4 Wheat Mill Run\n\nconsists of coarse wheat bran, fine particles of wheat bran, wheat shorts, wheat germ, wheat flour, and the offal from the “tail of the mill.” This product must be obtained in the usual process of commercial milling and must contain not more than 9.5% crude fiber. (Proposed 1959, Published 1960)\n\n\n### 93.5 Wheat Middlings\n\nconsists of fine particles of wheat bran, wheat shorts, wheat germ, wheat flour, and some of the offal from the “tail of the mill.” This product must be\n\n\n### 93.6 Wheat Shorts\n\nconsists of fine particles of wheat bran, wheat germ, wheat flour, and the offal from the “tail of the mill.” This product must be obtained in the usual process of commercial milling and must contain not more than 7% crude fiber. (Proposed 1959, Published 1960)\n\n\n### 93.7 Wheat Red Dog\n\nconsists of the offal from the “tail of the mill” together with some fine particles of wheat bran, wheat germ, and wheat flour. This product must be obtained in the usual process of commercial milling and must contain not more than 4% crude fiber. (Proposed 1959, Published 1960)\n\n\n### 93.8 Defatted Wheat Germ Meal\n\n is obtained after the removal of part of the oil or fat from wheat germ meal and must contain not less than 30% crude protein. (Proposed 1960, Published 1962, Amended 1964)\n\n\n### 93.9 _______Wheat Gluten\n\n is the major water-insoluble proteinaceous fraction of wheat, consisting primarily of gliadin and glutenin proteins. Wheat gluten is prepared from wheat flour that is free from other seeds and foreign matter, by washing with water to remove most of the water-soluble non-protein components. Vital Wheat Gluten is dried gluten that has retained its viscoelasticity when hydrated, whereas Devitalized Wheat Gluten has reduced viscoelasticity as a result of denaturation by heat. Moisture content shall\n\n\n","sources":[],"tokens_estimated":1878,"generated_at":null,"tip":"Use /api/v1/topics to discover more topics. /api/v1/nutrient for precise single-point queries. /api/v1/cross_compare for 2-3 standard comparisons."}