Rice bran oil extraction process

Pre-treatment of oleaginous plant materials

Recovery of vegetable oils and proteins from emulsions by wet milling

Production of edible soybean oil from raw soybean oil extracted from soybeans by first moistening soybean flakes to raise their water content to 12 to 25% by weight and subjecting the moistened flakes to heat treatment at 90° to 120° C. and thereafter extracting crude soybean oil from the treated flakes with a non-polar solvent; subjecting the crude soybean oil, after removal of lecithin therefrom, to bleaching without a separate desliming step; and thereafter deodorizing with simultaneous deacidizing the bleached soybean oil.

Production of an edible oil from crude soy oil

An improved process for producing a high quality, edible meal product from cottonseed by releasing oil under conditions whereby unruptured gossypol cells are floated out with the oil flow and immediately separated from the remaining solids. Sufficient gossypol is removed in the cooking step of the extraction phase by a simple, low temperature heat and moisture treatment so that the final meal product rendered is safe and nutritious for human consumption, yet produced at lower cost than prior art methods. The dry, decortiated oleaginous material is treated in a flow down cooker where heat and moisture are added for removal of a significant portion of the oil and gossypol therein, after which the material is mixed with a solvent for removal of the major portion of the remaining oil and gossypol. The material is then separated from the mixture of solvent and removed oil and gossypol in an extracting or washing apparatus after which the material is treated in a desolventizer for removal of the remaining solvent, leaving a meal with a low gossypol and fat content.

John W Dunning

Papers

Method of cooking oil bearing vegetable seeds and nuts