Cold solvent extraction process for extracting oil from oil-bearing materials

• US 6,225,483 B1
• Filed: 05/28/1999
• Issued: 05/01/2001
• Est. Priority Date: 06/01/1998
• Status: Expired due to Fees

• Current Assignee: Henry L. Franke
• Original Assignee: Henry L. Franke
• Inventors: Franke, Henry L
• Primary Examiner(s): Carr, Deborah D.
• Application Number:
  US09/321,958
• Time in Patent Office: 704 Days
• Field of Search: 554/11, 554/12, 554/16, 554/20
• US Class Current: 554/16
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips
• CPC Class Codes: A23L 5/23 by extraction with solvents
• CPC Class Codes: C11B 1/104 using super critical gases or vapours

Abstract

A process for removing oil from oil-bearing material at substantially atmospheric pressure and are relatively low temperatures. The preferred temperature is the boiling point of the solvent, particularly a normally gaseous solvent, at about atmospheric pressure. This temperature will typically be below the freezing point of water.

Claims

1. A process for reducing the amount of oil from an oil-containing material, which process comprises contacting the oil-bearing material in an extraction zone for an effective amount of time with a normally gaseous solvent in the liquid state at temperatures below about 0°

and at substantially atmospheric pressure.

2. The process of claim 1 wherein the normally gaseous solvent is selected from methane, ethane, propane, butane, isobutane, butylene, hexane, sulfur dioxide, carbon dioxide, CHF₃, CCIF₃, CFBr₃, CF₂═

CH₂, CF₃—

CF₂—

CF₃, CF₄, CF₄, CH₃—

CF₃, CHCl₂, ammonia, nitrogen, nitrous oxide, dichlorodifluor methane, dimethylether, C₁-C₄ alkyl acetates, methyl fluoride, and halogenated hydrocarbons which are normally gaseous.

3. The process of claim 2 wherein the temperature of extraction is at about the boiling point of the solvent at substantially atmospheric pressure.

4. The process of claim 1 wherein two or more extraction stages are present and the oil-bearing material is passed through each of the extraction stages until the desired level of oil removal is achieved.

5. The process of claim 1 wherein air is removed from the extraction zone prior to introduction of the solvent.

6. The process of claim 3 wherein the extracted material is subjected to a vacuum between extraction stages.

7. The process of claim 3 wherein air is removed from the extraction zone prior to introduction of the solvent and wherein the extracted material is subjected to a vacuum between extraction stages.

8. The process of claim 1 wherein the oil-bearing material is a cooked food product.

9. The process of claim 8 wherein the cooked food product is an agricultural food product selected from fried snack foods.

10. The process of claim 9 wherein the fried snack food is selected from the group consisting of potato chips and corn chips.

11. The process of claim 1 wherein the oil-bearing material is a plant material selected from the group consisting of hemp;

tobacco;

vegetables, nuts, cereals, and oil seeds.

12. The process of claim 11 wherein the oil-bearing material is an oil-seed selected from the group consisting of soybeans, flax seed, rapeseed, mustard seed, salseed, sesame seed, cottonseed, linseed.

13. The process of claim 11 wherein the oil-bearing material is a cereal selected from the group consisting of rice bran, wheat bran, and corn meal.

14. The process of claim 1 wherein the oil-bearing material is a material from the animal kingdom selected from the group consisting of fish, mammals, birds, and crustaceans.

15. The process of claim 14 wherein the crustaceans are selected from the group consisting of lobsters, crabs, and shrimp.

16. The process of claim 1 wherein the oil component is selected from the group consisting of phospholipids, fish oils, plant oils, fats, fatty acids, alcohols, cholesterol, waxes, gums, stearoids, oil soluble proteins, flavonol, essential oils, natural dyes, PCBs, and oil-soluble vitamins.

17. The process of claim 3 wherein the oil-bearing material is a cooked food product.

18. The process of claim 17 wherein the cooked food product is an agricultural food product selected from fried snack foods.

19. The process of claim 18 wherein the fried snack food is selected from the group consisting of potato chips and corn chips.

20. The process of claim 3 wherein the oil-bearing material is a plant material selected from the group consisting of hemp;

tobacco;

vegetables, nuts, cereals, and oil seeds.

21. The process of claim 20 wherein the oil-bearing material is an oil-seed selected from the group consisting of soybeans, flax seed, rapeseed, mustard seed, salseed, sesame seed, cottonseed, linseed.

22. The process of claim 20 wherein the oil-bearing material is a cereal selected from the group consisting of rice bran, wheat bran, and corn meal.

23. The process of claim 3 wherein the oil-bearing material is a material from the animal kingdom selected from the group consisting of fish, mammals, birds, and crustaceans.

24. The process of claim 23 wherein the crustaceans are selected from the group consisting of lobsters, crabs, and shrimp.

25. The process of claim 3 wherein the oil bearing material is a cheese.

26. The process of claim 1 wherein the extraction zone is subjected to conditions which will repeatedly stress and relax the oil and/or solvent molecules.

27. The process of claim 1 wherein the oil-extracted food product is subjected to microwaves in other to aid in the removal of residual amounts of solvent from the substantially de-oiled product.