Chapter 75
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 75
Total ingredients in this chapter: 10
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 75 covers 10 specific ingredients.
Ingredient List
75.1 Rice Polishings
is a by-product of rice obtained in the milling operation of brushing the grain to polish the kernel. (Published 1938)
75.2 Ground Rough Rice or Ground Paddy
is the entire product obtained in grinding the whole rice grain including the hulls. (Adopted prior to 1928, Amended 1959)
75.3 Rice Bran, Solvent Extracted
is obtained by removing part of the oil from rice bran by the use of solvents and must contain not less than 14% crude protein and not more than 14% crude fiber. (Published 1951, Amended 1959)
75.4 Chipped Rice, Broken Rice, or Brewers Rice
is the small fragments of rice kernels that have been separated from the larger kernels of milled rice. (Proposed 1959, Published 1960)
75.5 Ground Brown Rice
is the entire product obtained in grinding the rice kernels after the hulls have been removed. (Proposed 1959, Published 1960)
75.6 Rice Hulls
consists primarily of the outer covering of the rice. (Proposed 1959, Published 1960)
75.7 Rice Bran
is the pericarp or bran layer and germ of the rice, with only such quantity of hull fragments, chipped, broken, or brewers’ rice, and calcium carbonate as is unavoidable in the regular milling of edible rice. It must contain not more than 13% crude fiber. When the calcium carbonate exceeds 3% (Ca.-1.2%), the percentage must be declared in the brand name; i.e., Rice Bran with Calcium Carbonate not exceeding _____%. (Proposed 1963, Published 1964)
75.8 Rice Mill By-Product
is the total offal obtained in the milling of rice. It consists of rice hulls, rice bran, rice polishings and broken rice grains. Its crude fiber content must not exceed 32%. (Proposed 1961, Published 1965)
75.9 Parboiled Rice Bran
is about 5 to 7% by weight of Parboiled Rough Rice and is a mixture made up of a combination of several botanical tissues: pericarp, seed coat, nucleus, and the outermost portion of the endosperm (the aleurone layer). It may contain hull fragments, broken grains and traces of added calcium carbonate as is unavoidable in the milling of parboiled rice. (Proposed 1992, Published 1996)
75.10 ____________ Stabilized Rice Bran
is rice bran that has been treated soon after milling by heat or other means that will substantially reduce the lipase activity. Free fatty acid content of the crude fat extracted shall not exceed 4%. (AOAC 940.28) Stabilization process must be specified (i.e., Heat Stabilized Rice Bran). (Proposed 2013, Published 2015 rev. 1)