Soybeans and other oil bearing seeds are dried at temperatures below 130° to a moisture content of about 9-10% by weight, dehulled, and ground to a fine flour of less than about 150 µm. The flour is subjected to a rapid solvent extraction procedure and separated into oil and oil freed components. Phospholipids are retained in the oil freed flour and lecithin is recovered from the flour by extraction. The process eliminates heretofore necessary degumming purification treatments to produce edible oil and leaves valuable constituents such as lecithin in the oil extracted flour for easy recovery or for retaining in the flour for other uses.
Food Science; Poultry Science
Board of Trustees of the University of Arkansas (Little Rock, AR)
Snyder, H. E., Wiese, K. L., Sheu, G., Brown, H. G., Nieh, C., & Clark, P. K. (1992). Process for efficiently extracting high quality oil from soybeans and other oil bearing seeds. Patents Granted. Retrieved from https://scholarworks.uark.edu/pat/246