GB361461A - Process of treating vegetable products containing fats - Google Patents

Abstract

Fatty oils are extracted from vegetable or other materials containing nitrogenous material, such as cocoa nibs, or corn or wheat germs, or cotton seeds, by treating an aqueous suspension of the material with a mixture of proteolytic enzymes such as papain, pepsin, rennin, or trypsin, whereby the proteins are solubilized and the fats liberated without fermentation taking place. Ground cocoa nibs, heated with water to 120 DEG F., are treated with a mixture of papain and pepsin. The temperature is raised to 180 DEG F. and cacao butter is added to act as a "seeding" agent. The liberated fat rises to the surface. A further amount of fat is obtained by diluting the mother liquor. The mother liquor is filtered, and concentrated in vacuo. The concentrate is heated with lime, and the dry product treated with alcohol to extract the theobromine therefrom. Alternatively, the concentrate is extracted with alcohol or benzene, and the extract is separated. When using alcohol the peptized proteins are precipitated by diluting with water. The theobromine-free residue constitutes a peptone-containing food product suitable as a base for making meat extracts or candy.ALSO:In a process for extracting fats from ground cocoa nibs by treating an aqueous suspension of the material with proteolytic enzymes, the mother liquor containing peptized proteins and enzymes obtained after removal of the fat, is treated to extract the theobromine therefrom. The liquor is filtered and is concentrated in vacuo. The residue is then extracted with benzene or alcohol and the extract is evaporated to yield theobromine. Alternatively the mother liquor may be concentrated in vacuo with lime and the theobromine extracted from the residue with alcohol.ALSO:In a process for extracting fat from ground cocoa nibs, by treating an aqueous suspension of the material with proteolytic enzymes, the mother liquor containing peptized proteins, enzymes, &c., obtained after removal of fat, is filtered to remove fibre &c. and the filtrate is concentrated in vacuo. Lime may be added during the concentration. The concentrate is treated with a solvent such as benzene or alcohol to extract the theobromine therefrom, and the residue constitutes a peptone-containing food product suitable for use as a base in the preparation of candy or meat extracts. When using alcohol the proteins are precipitated by diluting with water.