Extraction of cottonseed and concentrates to improve the color o

Chemistry of carbon compounds – Miscellaneous organic carbon compounds – C-metal

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426656, A23T 114

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042194695

ABSTRACT:
The undesirable coloration generally found in cottonseed and other oilseed protein isolates prepared from oilseed flours or concentrates is substantially eliminated or improved by treatment of the flours with a specific solvent mixture containing a non-polar solvent, a polar solvent, a quantity of water, and a small quantity of a food-grade organic acid. The improved isolates render the consumer product more acceptable from the point of view of improved coloration.

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Gheyasuddin et al., Food Tech., vol. 24, (1970), pp. 242, 243.
Kim et al., Cereal Sci. Today, vol. 16, (1971), pp. 216 & 217.
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Honig et al., J. Food Sci., vol. 41, (1976), pp. 642-646.

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