Abstract: A method of obtaining oil from grain materials such as rice bran, wheat mill feed, rapeseed, amaranth, and similar grains, by stabilizing the oil contained in the grain material (when necessary) while increasing the porosity of such grain material; extracting oil from the grain material by contact with a solvent in vapor form; and, separating extracted oil/solvent compositions into fractions containing various amounts of saturated and unsaturated oils. A solvent in vapor form is also used to remove oils from: previously-extracted oil seeds, which were extracted using a less efficient extraction method; flaked or crushed vegetable matter; and grain-based food products such as chips, crackers and noodles.

Abstract: Apparatus for extraction of edible oils from finely divided oleagenous vegetable matter by flowing solvent vapor through a continuously moving horizontal bed of the vegetable matter at a temperature not greater than about 210.degree. F., to form a miscella of solvent and extracted oil, separating a portion of the miscella from the marc, and blowing a gas through a continuously moving horizontal bed of the marc and remaining miscella to separate additional miscella. The flow of gas through the bed cools the bed to provide cooling for heat exchanger water to be used in the process.

Abstract: A coating for simulating the taste of toasted, baked, and leavened food products such as bread or the like, and the method of preparing such a coating. The coating is applied to an untoasted, baked and leavened food product, particularly on the outer surface thereof in order to simulate toasting. The coating in addition to providing a simulated taste of a toasted product, further provides a sealant to resist or retard the penetration of moisture, grease, or condiments into the interior portions. The coating contains roasted ground wheat, and preferably includes a quantity of roasted ground wheat which, in the whole grain form, has been soaked in an aqueous solution of a food grade acid selected from the group consisting of phosphoric, adipic, hydrochloric, citric and malic acids and mixtures thereof. The soaked grain is roasted at temperatures of between about 150.degree. F.-510.degree. F. for a period sufficient to reduce the moisture content to 4% or less.