The United States of America as Represented by the Secretary of

John P Friedrich

Donald D Christianson

Arthur C Eldridge

A high-protein, food-grade product is prepared by defatting dry-milled corn germ fractions with carbon dioxide under supercritical conditions. The residual lipid and peroxidase activity responsible for development of off-flavors during storage are reduced to a fraction of the levels obtainable by conventional hexane extraction methods.

Production of food-grade corn germ product by supercritical fluid

The raw grassy and bitter principles in soybeans are reduced to acceptable levels for purposes of human consumption without significant degradation of the nutritional properties. This result is achieved by a lipid extraction process in which raw soybean material is treated with carbon dioxide under carefully controlled supercritical conditions. Of particular importance are the moisture content of the bean material as well as the pressure, temperature, and contact time of the carbon dioxide extractant.

Production of defatted soybean products by supercritical fluid extraction

In the extraction of lipid-containing substances with supercritical CO.sub.2, triglyceride solubilities of up to 20% or more are obtainable by the simultaneous application of temperatures in excess of about 60.degree. C. and pressures of at least 550 bar.

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Green Valley, IL, United States of America

John P Friedrich