A E Staley Manufacturing Company

Henkel Kommanditgesellschaft Auf Aktien

John F Rasche

Patrick M McCurry

Carl E Pickens

Michael F Campbell

Richard J Fiala

James D Wideman

A method and apparatus for separation of an extract component from a raffinate component in a simulated moving bed chromatographic separation train system. The system includes a plurality of beds, packed with a sorbent material, connected to form a closed recycle loop. Inlets to the train are provided for a feed stream and a desorbent stream along with outlets for removal of a raffinate stream and an extract stream. Increased product throughput and yield are obtained by intermittantly introducing and withdrawing the various streams to the train while continuously recycling a portion of the fluid in the system.

Simulated moving bed chromatographic separation

The invention is a process for preparing a glycoside product by reacting an alcohol having 4 to 30 carbon atoms with a saccharide or oligosaccharide in the presence of an acid catalyst wherein an undissolved phase comprising the saccharide or oligosaccharide is present in the reaction mixture during the process.

Process for the direct production of glysoside product in the presence

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

John F Rasche