Abstract: A process for the extraction of food values from oats is disclosed. Acid-soluble protein may be obtained by de-oiling comminuted groats, treating the de-oiled groats with an aqueous solution of pH 9.5-11.5, acidifying the alkaline solution after separation of insoluble material to a pH of 1.8-3.2, preferably 2.2-2.8, and separating acid-soluble protein from the acidified solution after separation of insoluble material. Each step in the process is controlled so as to minimize denaturing of acid-soluble protein. Techniques for separation of acid-soluble protein from the acidified solution are disclosed. The separation of other protein products, bran, flour and gum is also disclosed. The use of protein products as emulsifying agents is disclosed.

Abstract: A process for the extraction of oil from oats is disclosed. The process comprises extracting oil from comminuted oats with 2-propanol and separating the resultant 2-propanol solution from the de-oiled oats. Oat oil is recoverable from the 2-propanol solution. The 2-propanol may be in the form of an azeotropic mixture of 2-propanol and water. In a preferred embodiment the 2-propanol contains a minor amount e.g. 0.1- 1.0%, of hydrogen peroxide. The process is capable of producing a clear, lightly colored oil from oats. The oil is believed useful as a vegetable oil.