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Preparation and Evaluation of Supercritical Carbon Dioxide Defatted Soybean Flakes
Author(s) -
Eldridge A. C.,
Friedrich J. P.,
Warner K.,
Kwolek W. F.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13885.x
Subject(s) - soybean meal , supercritical carbon dioxide , solubility , carbon dioxide , chemistry , food science , extraction (chemistry) , hexane , flavor , moisture , supercritical fluid , chromatography , organic chemistry , raw material
Full‐fat soybean flakes were extracted with supercritical carbon dioxide (SC‐CO 2 ) at pressures of 10,600–12,400 psi, temperatures from 80–100°C, and moisture levels of 5–13.5%. Conditions could be selected to produce defatted soybean meals with nitrogen solubility indices greater than 70% and flavor scores greater than 6.5 on a scale of 1 to 10 (1 = strong and 10 = bland). The usual grassy‐beany and bitter flavors of hexane‐defatted soybean flours were only minimally detectable in the optimally SC‐CO 2 ‐extracted materials. Bland, defatted soybean meal prepared by SC‐CO 2 extraction was further processed into high‐quality protein concentrates and isolates that were stable when stored under adverse conditions.