Process for efficiently extracting high quality oil from soybeans and other oil bearing seeds

Soybeans and other oil bearing seeds are dried at temperatures below 130 DEG to a moisture content of about 9-10% by weight, dehulled, and ground to a fine flour of less than about 150 um. The flour is subjected to a rapid solvent extraction procedure and separated into oil and oil freed components....

Full description

Saved in:
Bibliographic Details
Main Authors NIEH; CINPING, WIESE; KURT L, CLARK; PATRICIA K, SHEU; GUEYHWA, BROWN; HELEN G, SNYDER; HARRY E
Format Patent
LanguageEnglish
Published 04.02.1992
Subjects
ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES
CANDLES
CHEMISTRY
DETERGENTS
ESSENTIAL OILS
FATTY ACIDS THEREFROM
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
METALLURGY
PERFUMES
PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
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 TREATMENT, NOT COVERED BY OTHER CLASSES
WORKING-UP PROTEINS FOR FOODSTUFFS
Online AccessGet full text

Cover

More Information
Summary:Soybeans and other oil bearing seeds are dried at temperatures below 130 DEG to a moisture content of about 9-10% by weight, dehulled, and ground to a fine flour of less than about 150 um. The flour is subjected to a rapid solvent extraction procedure and separated into oil and oil freed components. Phospholipids are retained in the oil freed flour and lecithin is recovered from the flour by extraction. The process eliminates heretofore necessary degumming purification treatments to produce edible oil and leaves valuable constituents such as lecithin in the oil extracted flour for easy recovery or for retaining in the flour for other uses.
Bibliography:Application Number: US19900514841