Chapter 42
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 42
Total ingredients in this chapter: 11
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 42 covers 11 specific ingredients.
Ingredient List
42.1 Ground Grain Sorghum
is the entire product made by grinding the grains of grain sorghum. (Published 1947, Amended 1962, 1964)
42.2 Grain Sorghum Gluten Feed
is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, by the processes employed in the wet milling manufacture of starch or syrup. (Published 1948, Amended 1950) Remove “42.2 Grain Sorghum Gluten Feed” in the 2025 Official Publication.
42.3 Grain Sorghum Gluten Meal
is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, and the separation of the bran by the processes employed in the wet milling manufacture of starch or syrup. (Published 1948, Amended 1950) Remove “42.3 Grain Sorghum Gluten Meal” in the 2025 Official Publication.
42.4 Grain Sorghum Germ Cake or Grain Sorghum Germ Meal consists of the germ of grain sorghum grains from which part of the oil has been pressed and
is the product obtained in the wet milling process of manufacture of starch, syrup, and other grain sorghum products. (Published 1948, Amended 1950, 1960, 1963)
42.6 Rolled Grain Sorghum
is obtained by running whole grain sorghum over smooth flaking rolls, after properly tempering, removing most of the fine particles and subsequently dried and cooled. (Published 1953)
42.7 Grain Sorghum Grits
consists of the hard flinty portions of sorghums containing little or no bran or germ. (Published 1959)
42.8 Gelatinized Sorghum Grain Flour
is obtained from the endosperm of sorghum grain which has been gelatinized and reduced to a finely ground meal and must contain not more than 1% crude fiber. (Proposed 1965, Published 1966)
42.9 Partially Aspirated Sorghum Grain Flour
is obtained from whole sorghum grain which has been partially aspirated and has been gelatinized and reduced to a finely ground meal and must contain not more than 2.5% crude fiber. (Proposed 1965, Published 1966)
42.10 Grain Sorghum Mill Feed
is a mixture of grain sorghum bran, grain sorghum germ, part of the starchy portion of grain sorghum kernels, or mixture thereof as produced in the manufacture of grain sorghum grits and refined meal and flour and must contain not less than 5% crude fat and not more than 6% crude fiber. (Proposed 1964, Published 1968)
42.25 Grain Sorghum Protein Feed
is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, by the processes employed in the wet milling manufacture of starch or syrup. Originally called Grain Sorghum Gluten Feed. (Published 1948, Amended 1950, 2023 rev. 1, 2024 rev. 1). Remove “42.2 Grain Sorghum Gluten Feed” in the 2025 Official Publication.
42.35 Grain Sorghum Protein Meal
is the part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, and the separation of the bran by the processes employed in the wet milling manufacture of starch or syrup. Originally called Grain Sorghum Gluten Meal. (Published 1948, Amended 1950, 2023 rev. 1, 2024 rev. 1). Remove “42.3 Grain Sorghum Gluten Meal