GB948651A - Improvements in or relating to the recovery of animal fat and proteins - Google Patents

Improvements in or relating to the recovery of animal fat and proteins

Info

Publication number
GB948651A
GB948651A GB914961A GB914961A GB948651A GB 948651 A GB948651 A GB 948651A GB 914961 A GB914961 A GB 914961A GB 914961 A GB914961 A GB 914961A GB 948651 A GB948651 A GB 948651A
Authority
GB
United Kingdom
Prior art keywords
centrifuge
protein
fluid mixture
mixture
tissue
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB914961A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Armour and Co
Original Assignee
Armour and Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Armour and Co filed Critical Armour and Co
Publication of GB948651A publication Critical patent/GB948651A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/12—Production of fats or fatty oils from raw materials by melting out
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
    • A23J1/002—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from animal waste materials

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Peptides Or Proteins (AREA)
  • Fats And Perfumes (AREA)

Abstract

Fats and protein from ground animal fatty tissue e.g. rough pork trimmings, are separated by disintegrating the tissue at 90-120 DEG F., preferably below 115 DEG F., to form a fluid mixture, and then subjecting the mixture to centrifugal force through a relatively quiescent longitudinal zone at below 120 DEG F. preferably at 95-115 DEG F. It is preferred that the fluid mixture be introduced in turbulent flow to the centrifuge at an angle to the direction of flow therein, the centrifuge being of a type which allows the separate recovery of the protein after the liquid fat has been removed (see Division B2).ALSO:Fat and protein from ground animal fatty tissue, e.g. rough pork trimmings, are separated by disintegrating the tissue at 90-120 DEG F., preferably below 115 DEG F., to form a fluid mixture, and then subjecting the mixture to centrifugal force through a relatively quiescent longitudinal zone at below 120 DEG F., preferably at 95-115 DEG F. It is preferred that the fluid mixture be introduced in turbulent flow to the centrifuge at an angle to the direction of flow therein, the centrifuge being of a type which allows the separate recovery of the protein after the liquid fat has been removed (see Division B2).
GB914961A 1960-03-14 1961-03-13 Improvements in or relating to the recovery of animal fat and proteins Expired GB948651A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US1465660A 1960-03-14 1960-03-14

Publications (1)

Publication Number Publication Date
GB948651A true GB948651A (en) 1964-02-05

Family

ID=21766878

Family Applications (1)

Application Number Title Priority Date Filing Date
GB914961A Expired GB948651A (en) 1960-03-14 1961-03-13 Improvements in or relating to the recovery of animal fat and proteins

Country Status (3)

Country Link
BE (1) BE601233A (en)
DE (1) DE1299510B (en)
GB (1) GB948651A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5474790A (en) * 1994-05-06 1995-12-12 Hormel Foods Corporation Low fat meat process
US5552173A (en) 1994-02-23 1996-09-03 Swift-Eckrich, Inc. Method for defatting meat
US5688549A (en) * 1992-02-19 1997-11-18 Kraft Foods, Inc. Process for preparing reduced fat meat

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5688549A (en) * 1992-02-19 1997-11-18 Kraft Foods, Inc. Process for preparing reduced fat meat
US5698255A (en) * 1992-02-19 1997-12-16 Kraft Foods, Inc. Reduced fat meat
US5552173A (en) 1994-02-23 1996-09-03 Swift-Eckrich, Inc. Method for defatting meat
US5474790A (en) * 1994-05-06 1995-12-12 Hormel Foods Corporation Low fat meat process
US5650187A (en) * 1994-05-06 1997-07-22 Hormel Foods Corporation Process for making a low meat product

Also Published As

Publication number Publication date
DE1299510B (en) 1969-07-17
BE601233A (en) 1961-07-03

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