Agglomeration of proteinaceous solids

Details Agglomeration of proteinaceous solids Agglomeration of proteinaceous solids

1981-03-24

1983-03-08

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

426495, 2601235, A23J 300

Patent

active

043761330

ABSTRACT:
Finely divided proteinaceous solids suspended in a non-polar organic liquid are formed into agglomerates by contacting the suspension with an immiscible polar liquid comprising selected alkanol-water mixtures, agitating the 3-phase system to effect agglomeration, separating the agglomerates and recovering the proteinaceous solids. The proteinaceous solids are usually derived from cereal grains or legume seeds, particularly those on which a milling, fractionation or solvent extraction is carried out in a non-polar organic liquid medium.

REFERENCES:
patent: 2615905 (1952-10-01), Forstmann et al.
patent: 3365440 (1968-01-01), Circle et al.
patent: 3897574 (1975-07-01), Pass
patent: 4219469 (1980-08-01), Kadan et al.
patent: 4279811 (1981-07-01), Gray et al.

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