Chapter 40
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 40
Total ingredients in this chapter: 13
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 40 covers 13 specific ingredients.
Ingredient List
40.1 (old 60.1) Dried Apple Pomace
is the sound, dried residue obtained by the removal of cider from apples. (Published 1929)
40.2 (old 60.2) Dried Apple Pectin Pulp
is the sound, dried residue obtained by the removal of pectin from apple products. (Published 1929)
40.8 (old 60.8) Dried Tomato Pomace
is the dried mixture of tomato skins, pulp, and crushed seeds. If the pomace contains spices used in the production of the tomato product, this must be shown in the name as “Dried Spiced Tomato Pomace.” (Published 1953, Amended 1964)
40.14 (old 60.14) Cereal Food Fines
consists of particles of breakfast cereals obtained as a by-product of their processing. (Published 1957)
40.15 (old 60.15) Dried Bakery Product
is a mixture of bread, cookies, cake, crackers, flours, and doughs which has been mechanically separated from non-edible material, artificially dried and ground. If the product contains more than 3.5% salt, the maximum percentage of salt must be a part of the name; i.e. Dried Bakery Product with _____ % Salt. (Proposed 1962, Published 1967)
40.28 (old 60.28) Dried Potato Products
is the dried residue of potato pieces, peeling, culls, etc., obtained from the manufacture of processed potato products for human consumption. The residue may contain up to 3% hydrate of lime which may be added to aid in processing. (Proposed 1972, Published 1973)
40.29 (old 60.29) Gelatin By-Products
is the dried residue from the various process streams from the manufacture of edible gelatin. The total crude protein content will contain a minimum of 85% digestible protein as determined by the AOAC pepsin method 22.025-22.031. A 25% maximum of diatomaceous earth will not be exceeded. This product is for use in poultry feeds not to exceed 5% of the total rations. (Proposed 1972, Published 1973)
40.34 (old 60.34) Dried Beans
are the residue of the normal packaging and processing of _____ dried beans for human consumption. This residue shall consist of the broken, small, shriveled, and cull _____beans. They shall be identified by variety such as navy, Northern, pinto, kidney, et al. Where further processing, such as grinding, roasting, etc., has occurred, ground, roasted, or other acceptable description may be part of the name, i.e., ground roasted _____ dried beans. (Proposed 1976, Published 1977)
40.35 (old 60.35) Sugar Foods By-Product
is the product resulting from the grinding and mixing of the inedible portions derived from the preparation and packaging of sugar based food products such as candy, dry packaged drinks, dried gelatin mixes, and similar food products which are largely sugar. It shall contain not less than 80% total sugar expressed as invert. It shall be free from foreign materials harmful to animals. (Proposed 1976, Published 1977)
40.93 (old 60.93) Pasta Product
is a mixture of dry, whole and broken particles of noodles, macaroni, spaghetti, etc., or a mixture of these resulting from the manufacturing and packaging of edible pasta products and which has been mechanically separated from any non-edible materials. (Proposed 1995, Published 1996) *40.96 (old 60.96) Food Processing Waste