Chapter 96
AAFCO 2024 Chapter 6 Ingredient Definitions - Chapter 96
Total ingredients in this chapter: 13
Chapter Overview
AAFCO Official Publication Chapter 6 contains ingredient definitions for animal feed and pet food. Chapter 96 covers 13 specific ingredients.
Ingredient List
96.1 Primary Dried Yeast or Dried Yeast
is the dried, non-fermentative yeast of the botanical classification Saccharomyces which has been separated from the medium in which propagated. It must consist of yeast cells with no fillers and contain not less than 40% crude protein. (Published 1955, Amended 1993, 1997)
96.2 Active Dry Yeast
is yeast which has been dried in such a manner as to preserve a large portion of its fermenting power. It must contain no added cereal or filler and must contain not less than 15 billion live yeast cells per gram. (Published 1951)
96.3 Irradiated Dried Yeast, Irradiated ________ Dried Yeast
is the dried, nonfermentative yeast which has been subjected to ultraviolet rays in order to produce antirachitic potency. (Proposed 1958, Published 1959)
96.4 Brewers Dried Yeast
is the dried, non-fermentative, non-extracted yeast of the botanical classification Saccharomyces resulting as a by-product from the brewing of beer and ale. It must contain not less than 35% crude protein. It must be labeled according to its crude protein content. (Published 1955, Amended 1975, 1978)
96.5 Grain Distillers Dried Yeast
is the dried, non-fermentative yeast of the botanical classification Saccharomyces resulting from the fermentation of grains and yeast, separated from the mash, either before or after distillation. It must contain not less than 40% crude protein. (Published 1955, Withdrawn 1993, Proposed 2006, Published 2009)
96.7 Torula Dried Yeast or Candida Dried Yeast
is the dried, non-fermentative yeast of the botanical classification (torulopsis) Candida utilis (formerly Torulopsis utilis) which has been separated from the medium in which propagated. It must contain not less than 40% crude protein. (Published 1955, Amended 1993)
96.8 Yeast Culture*
is the dried product composed of yeast (Saccharomyces cerevisiae and/or Kluyveromyces marxianus) and the media on which it was grown, dried in such a manner as to preserve the fermenting activity of the yeast. The media must be stated on the label. (Published 1957, Amended 2008)
96.9 Molasses Yeast Condensed Solubles
is obtained by condensing to a syrup consistency the broth remaining after the removal of baker’s yeast cells propagated on molasses. (Proposed 1973, Amended 1974)
96.10 Brewers Liquid Yeast
is the non-fermentative, non-extracted yeast of the botanical classification Saccharomyces resulting as a by-product from the brewing of beer and ale. It must contain not less than 35% crude protein on a dry weight basis. The guaranteed analysis shall include the maximum moisture. (Proposed 1976, Published 1978)
96.11 Yeast Extract
is the concentrated solubles of mechanically ruptured cells of a selected strain of the yeast, Saccharomyces cerevisiae. It may be dried or concentrated. It must contain not less than 9% crude protein. (Proposed 1998, Amended 2006, Published 2010)
96.12 Hydrolyzed Yeast
is a concentrated, non-extracted, partially soluble, yeast digest. Solubilization is accomplished by enzymatic hydrolysis of whole Saccharomyces cerevisiae cells. Salts may be added as processing aids in accordance wit