PROCESS FOR PRODUCING FLOUR OF HIGH PROTEIN CONTENT AND MICROBIOLOGICAL PURITY SUITABLE FOR HUMAN CONSUMPTION FROM SUNFLOWER-SEED

• Main Authors: PATRICELLI,ALBERTO,IT, SODINI,GIANCARLO,IT, DI MAGGIO,DIASSINA,IT
• Format: Patent
• Language: English
• Published: 28.11.1986
• Edition: 4
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; DETERGENTS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; PERFUMES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

Edible proteinic flour, having microbiologically acceptable standards, is produced from oil- bearing seeds by a solid-liquid extraction procedure of the oil by means of a mixture of a hydrocarbon solvent e.g. n-hexene and, as a sterilising agent, an organic compound other than a hydrocarbon which is miscible with the hydrocarbon solvent, e.g. ethanol.