Extraction of fat from starch-containing vegetable matter

Details Extraction of fat from starch-containing vegetable matter Extraction of fat from starch-containing vegetable matter

1973-11-09

1976-02-17

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

195 31R, 426 16, 426417, 426425, 426429, 426430, C11B 104, C11B 110, C12C 1100

Patent

active

039392813

ABSTRACT:
Fat is removed from starch-containing vegetable material such as cereal grains, potatoes or tapioca by a process involving crushing the vegetable material, contacting the crushed material with a normally gaseous inert solvent under supercritical condition at a temperature of about 20.degree. to 100.degree.C and a pressure of about 30 to 1000 atmospheres to dissolve fat from the vegetable material into the solvent, separating the fat-containing solvent from the resultant substantially fat-free vegetable residue, and separating the dissolved fat from the solvent by raising the temperature and/or lowering the pressure to separate vaporized solvent from the fat. The vaporized solvent may be liquefied and recycled. The fat-free residue may be treated to dissolve away gluten, to form glucose by enzymatic hydrolysis and/or subjected to alcoholic fermentation.

REFERENCES:
patent: 2107529 (1938-02-01), Fetzer
patent: 2286334 (1942-06-01), Brandt
patent: 3155523 (1964-11-01), Reich
patent: 3337414 (1967-08-01), Wilson
patent: 3519431 (1970-07-01), Wayne
patent: 3795750 (1974-03-01), Levine

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