Verfahren zur Herstellung von emulgierfaehigen Proteinprodukten aus einer Oelsaat

WO 200254884 A UPAB: 20020829 NOVELTY - Production of emulsifiable protein products (I), from plant seeds, comprises; (A) crushing the seeds; (B) deoiling using supercritical carbon dioxide as solvent; and (C) separating to give crude oil and a deoiled residue containing (I). DETAILED DESCRIPTION - An INDEPENDENT CLAIM is included for (I), comprising at least one protein isolate contained in the deoiled residue, mixed with lecithin and optionally accompanying lipids. USE - Production of (I) (claimed) useful as a component of foods, e.g. bakery products, sausage and meat products, ice cream, confectionery, chocolate or delicacies. ADVANTAGE - (I) contains most of the lecithin content of the seeds (in addition to the protein), which provides excellent emulsifiability. Other beneficial lipid components (specifically carotenoids, isoflavonoids or tocopherols) are also retained. (I) has good long-term storage stability