Abstract: In a method of obtaining cold-pressed core oil at an industrial scale, grains of an oil-containing seed are hulled, and hulls are separated from a low-hull grain fraction of the oil-containing seed. The cold-pressed core oil is pressed from the low-hull grain fraction. A cake temperature in a press cake being generated in pressing is limited to 70° C. A part of the press cake is temporarily heated up to above 100° C. Pressurized steam is supplied to the part of the press cake and the part of the press cake and the pressurized steam are expanded to form collets. Alternatively, the press cake is compressed to form pellets. The collets or pellets are mixed with the low-hull grain fraction prior to the pressing. The collets or pellets are cooled down to a temperature below 60° C.; and the cooled collets or pellets mixed with the low-hull grain fraction are pressed once again.

Abstract: In industrial processing, grains of rapeseed are dehulled. Cold-pressed rapeseed core oil is pressed from a low-hull grain fraction having at most 4 weight percent of hulls. In a press cake being generated, the cake temperature is limited to 70° C., and a first residual oil content is reduced to 8 to 28 weight percent of the dry matter. Pressurized steam is supplied, and the press cake is subsequently expanded to form collets. The steam is metered such that the press cake is temporarily heated to above 100° C. and the collets have a temperature of 80° C. to 95° C. after the expansion. The collets are extracted with an organic solvent, a second residual oil content being reduced to 2 weight percent or less of the dry matter. After the expansion, some of the collets are returned and mixed with the low-hull grain fraction in order to increase the friction when being pressed.

Abstract: A method for obtaining an oil fraction and a protein fraction from a vegetable starting substance comprises the steps of: extracting the starting substance which has been reduced in size with alcohol, and separating an alcohol liquid phase from the extracted starting substance; processing the alcohol liquid phase to obtain the oil fraction; avoiding drying of the alcohol wet extracted starting substance directly after the alcohol-extraction; transferring the still alcohol wet extracted starting substance into an aqueous suspension to reduce the alcohol content of the extracted starting substance below 5%; and processing the aqueous suspension to obtain the protein fraction.

Abstract: For preparing an albumin isolate from a substance containing albumin, the substance is first ground to a flour. The flour is then suspended in an aqueous solution. The albumin is extracted from the flour into the solution by an at least two stage extraction process using at least one protease, at a pH greater than 8 and at a temperature between 30 and 60° C. In the first stage the flour is treated at a lower protease to albumin weight ratio, at a lower pH and at a higher temperature than in the second stage. After the first stage, a first upper flow and a fraction containing the flour are separated, and the albumin is precipitated from said upper flow. The fraction containing the flour is subjected to the second extraction stage. After that, a second upper flow is separated and fed back to the first stage.

Abstract: In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a temperature of between 10 and 80° C. and at a pH of between 8 and 12 in the presence of a first protease for the enzymatic hydrolysis of the albumins. At least one further protease whose cleaving spectrum differs from that of the first protease is added after between 1 and 60 min. from the start of homogenization for the further enzymatic hydrolysis of the albumins. The proteases are inactivated by a heat treatment at a pH below 7.5 within between 1 and 60 minutes from addition of the last protease. The non-hydrolyzed albumins are precipitated at a pH below 7.5. The precipitated non-hydrolyzed albumins are separated from the albumin hydrolysates contained in the solution; and the albumin hydrolysates contained in the solution are concentrated.