Production of food-grade corn germ product by supercritical fluid extraction
AssigneeThe United States of America as represented by the Secretary of Agriculture
InventorsDonald D. Christianson, John P. Friedrich
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Abstract
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.
Claims16
A method for preparing a high-protein, food-grade product from a dry-milled corn germ fraction comprising the steps of:
- a. contacting said dry-milled corn germ fraction with carbon dioxide, under supercritical conditions, as a solvent and thereby extracting the lipids from said germ fraction;
- b. separating the lipid-containing carbon dioxide solvent from the substantially lipid-free germ fraction residue;
- and
- c. recovering said residue as a high-protein, food-grade product.
A method for preparing a high-protein, food-grade flour from whole corn comprising the steps of:
- a. grinding said whole corn in the dry state;
- b. separating said ground corn into a starch fraction and a germ fraction;
- c. contacting said germ fraction with carbon dioxide, under supercritical conditions, as a solvent and thereby extracting the lipids from said germ fraction;
- d. separating the lipid-containing carbon dioxide solvent from the substantially lipid-free germ fraction residue;
- and
- e. recovering said residue as a high-protein, food-grade product.
Dependencies are inferred from the claim text.