Extraction of fat from starch-containing vegetable matter
First Claim
1. The process for degreasing vegetable matter containing starch and fats which comprises crushing said vegetable matter, extracting the crushed matter with a normally gaseous inert solvent in liquid state at a temperature of about 20°
- to 100°
C and below the critical temperature and a pressure of about 30 to 1000 atmospheres and above the critical pressure of the inert solvent which solvent has a critical temperature below about 200°
C, separating the fat-containing solvent from the substantially fatfree vegetable residue, separating the dissolved fat from the solvent by raising the temperature to vaporize the solvent, and reducing the pressure of the fat-free vegetable residue.
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Accused Products
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° to 100°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.
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Citations
9 Claims
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1. The process for degreasing vegetable matter containing starch and fats which comprises crushing said vegetable matter, extracting the crushed matter with a normally gaseous inert solvent in liquid state at a temperature of about 20°
- to 100°
C and below the critical temperature and a pressure of about 30 to 1000 atmospheres and above the critical pressure of the inert solvent which solvent has a critical temperature below about 200°
C, separating the fat-containing solvent from the substantially fatfree vegetable residue, separating the dissolved fat from the solvent by raising the temperature to vaporize the solvent, and reducing the pressure of the fat-free vegetable residue. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9)
- to 100°
Specification