Chapter 93
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 93
Total ingredients in this chapter: 9
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 93 covers 9 specific ingredients.
Ingredient List
93.1 Wheat Bran
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)
93.2 Wheat Flour
consists 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)
93.3 Wheat Germ Meal
consists 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)
93.4 Wheat Mill Run
consists 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)
93.5 Wheat Middlings
consists 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
93.6 Wheat Shorts
consists 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)
93.7 Wheat Red Dog
consists 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)
93.8 Defatted Wheat Germ Meal
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)
93.9 _______Wheat Gluten
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