Cargill Inc.

Solae, LLC

Glenmore Consulting, LLC

Ian Charles Purtle

Michael A Porter

Jagannadh V Satyavolu

Harapanahalli S Muralidhara

William H Sperber

Ann M Stark

Todd Walter Gusek

Bassam Farid Jirjis

Scott D Johnson

Daniele Karleskind

Jane E Friedrich

Frans Bodenheim

James F Ulrich

Gary F Seymour

Stephan C Anderson

Luca Zullo

Theo Nijhuis

Danièle Karleskind

Frans W Boddenheim

Dani&egrave;le Karleskind

The present invention improves corn dry milling in several ways. Integrated corn biorefinery processes are disclosed which can produce ethanol, edible corn oil, DDGS, solvent-extracted meal, power, and optionally crude corn oil, starting from corn. Some variations employ corn fractionation and edible corn oil recovery using liquid carbon dioxide, avoiding hazardous hydrocarbon-based solvents to produce edible corn oil. Some variations employ integration of gas-fired co-generation into the dry-milled corn ethanol plant to significantly reduce energy usage and carbon footprint associated with the overall process. Counter-current drying is preferably employed to produce a high-quality DDGS product with high protein content, low mycotoxin content, and low residual ethanol content.

Processes and systems for dry-milled corn ethanol and corn oil production with improved carbon footprint

Techniques for processing cocoa mass are provided. In general, the techniques involve solvent extraction of cocoa fat from cocoa mass, to achieve a desirable cocoa butter and low-fat cocoa powder. In one preferred process, the cocoa mass is the result of grinding cocoa nibs, with absence of a mechanical pressing and heating step, to advantage. Preferred products and uses are characterized.

Low-fat cocoa powder

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40 wt % of the protein in the modified oilseed material has an apparent molecular weight of at least 300 kDa, and/or the modified oilseed material has a MW50 of at least about 200 kDa.

Modified oilseed material

An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remaining solvent from the liquid extraction. The residual solvent improves the uniformity of mixing between the cocoa mass and the dispersing agent.

Dispersible cocoa products

A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, frozen desserts, confectionery products, dairy-type products, and cereal grain products. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), at least about 40% of the modified oilseed material has an apparent molecular weight of greater than 300 kDa, and/or a MWof at least about 200 kDa.

Processed meat products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Protein supplemented processed meat composition

A protein supplemented food product formed from a premix which includes modified oilseed material is described. The premix can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ready-to-eat cereals and other cereal grain products, wherein the modified oilseed material typically includes at least 85 wt. % protein (dry solids basis), and at least about 40 wt. % of the protein has an apparent molecular weight of greater than 300 kDa, and/or the protein has a MW of at least about 200 kDa.

Protein supplemented cooked dough product

Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Protein supplemented beverage compositions

Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Protein supplemented frozen dessert compositions

A method for preparing the high protein product from oilseed-based material is described. The high protein product provided by the process can be utilized in a wide variety of applications, including the preparation of food products for human consumption. The high protein product typically includes at least 85 wt. % protein (dry solids basis). The product is produced by a process which includes purifying an aqueous protein-containing extract through passage over a microporous membrane. The membrane generally has an MWCO of at least 25,000 and a filtering surface with a contact angle of no more than 30 degrees.

Process for producing oilseed protein products

Method for processing cocoa mass

Confectionery products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about 40 wt. % of the material has an apparent molecular weight greater than 300,000 daltons.

Protein supplemented confectionery compositions

A commercial-scale method for processing corn grain includes the steps of flaking corn grain having a total oil content of at least about 8% and extracting a corn oil from the flaked corn grain. Such a method can be effectuated by processing the high oil corn grain using equipment typically used to process soybeans and other similar oilseed types. In this way, processing plants that flake oilseeds can be used to extract corn oil from corn.

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Plymouth, MN, United States of America

Ian Charles Purtle