A E Staley Manufacturing Company

James D Wideman

Carl W Niekamp

John F Rasche

Michael F Campbell

Richard J Fiala

A process for manufacturing an enriched fructose syrup, which is characterized in that dextrose is crystallized from a relatively high solids feed syrup containing fructose and dextrose and then another relatively dilute (or lower solids) fructose containing diluent syrup is added to enhance separation of the dextrose crystals from the mother liquor. Process can be adjusted to yield dextrose monohydrate or anhydrous alpha dextrose crystalline product in addition to an enriched fructose syrup.

Enrichment of fructose syrups

A solvent extraction and desolventizing process is disclosed which removes substantially all flavor-bearing substances from a moist vegetable protein concentrate, provides a nitrogen solubility index (NSI) of about 6-15, a Bostwick flow value of less than 10, a water absorbency of the concentrate in the range of 270-350, and a penetrometer reading in the range of 7-30 mm so that said vegetable protein concentrate may be used as a protein-containing ingredient in prepared meats. The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, leaving an extracted product having a moisture and volatiles content of about 50-70% by weight. The alcohol-extracted product which contains about 20-40% by weight water, is thereafter desolventized in a humid gas atmosphere with a relatively low gas temperature of less than about 260.degree. F. (127.degree. C.) for about 1-6 hours. The resulting, desolventized vegetable protein concentrate is very bland and light colored, and is an economical protein ingredient for foods. The desolventizing removes substantially all remaining solvent from the bland product so that the resulting product contains less than about 0.1% (1000 ppm) residual alcohol, and preferably less than 0.01% (100 ppm) alcohol. The process has primary application to vegetable protein concentrates derived from soybeans. Other potential vegetable protein raw materials include rapeseed, sesame seed, safflower seed, cottonseed, sunflower seed, peanut, maize, yellow field pea and horse bean.

Growing community of inventors

Decatur, IL, United States of America

James D Wideman