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Extraction of fat from starch-containing vegetable matter

  • US 3,939,281 A
  • Filed: 11/09/1973
  • Issued: 02/17/1976
  • Est. Priority Date: 11/14/1972
  • Status: Expired due to Term
First Claim
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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.

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