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US4675198A
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Removal of textured vegetable product off-flavor by supercritical fluid or liquid extraction
Assignee: Procter and Gamble Co
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Filing: 1984-12-31
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Granted: 1987-06-23
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Expires: 2004-12-31
Abstract
Abstract The invention is a method for the removal of off-flavor from a textured vegetable product by extraction with a gas in the supercritical fluid or liquid state. The method for supercritical fluid extraction of off-flavors comprises the steps of: (a) extracting off-flavors from the textured vegetable product by contacting it with a supercritical fluid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. Liquid extraction comprises the steps of: (a) extracting the off-flavors from the textured vegetable product by contacting it with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product. The temperature and pressure of the gas may be varied to maintain it in the supercritical fluid or liquid state. Carbon dioxide is a preferred gas.
Inventors
- 👤 Michael R. Sevenants
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 12:39
CPC Classifications
C; C11; C11B; C11B1/00; C11B1/10; C11B1/104; A; A23; A23L; A23L5/00; A23L5/20; A23L5/23; Y; Y02; Y02P; Y02P20/00; Y02P20/50; Y02P20/54
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
58 words
A method for the supercritical fluid extraction of off-flavors from a textured vegetable product comprising the steps of: (a) contacting textured vegetable product, hydrated to a moisture content of within about 30% of its fully hydrated point, with a supercritical fluid in a pressurized container; and (b) removing the supercritical fluid and off-flavors from the textured vegetable product.
Claim 2
Independent Claim
58 words
A method for the supercritical fluid extraction of off-flavors from a textured vegetable product comprising the steps of: (a) contacting textured vegetable product, hydrated to a moisture content of within about 30% of its fully hydrated point, with a supercritical fluid in a pressurized container; and (b) removing the supercritical fluid and off-flavors from the textured vegetable product.
Claim 3
Dependent Claim
16 words
A method according to claim 1 wherein the textured vegetable product is a textured soybean product.
Claim 4
Dependent Claim
14 words
A method according to claim 1 wherein the supercritical fluid is a hydrocarbon gas.
Claim 5
Dependent Claim
13 words
A method according to claim 1 wherein the supercritical fluid is carbon dioxide.
Claim 6
Dependent Claim
26 words
A method according to claim 1 wherein the textured vegetable product is hydrated to a moisture content of within about 10% of its fully hydrated point.
Claim 7
Dependent Claim
27 words
A method according to claim 5 wherein the supercritical fluid is selected from the group consisting of carbon dioxide, nitrous oxide, ethane, ethylene, propane, propylene and butane.
Claim 8
Independent Claim
56 words
A method for the liquid extraction of off-flavors from a textured vegetable product comprising the steps of: (a) contacting textured vegetable product, hydrated to a moisture content of within about 30% of its fully hydrated point, with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product.
Claim 9
Independent Claim
56 words
A method for the liquid extraction of off-flavors from a textured vegetable product comprising the steps of: (a) contacting textured vegetable product, hydrated to a moisture content of within about 30% of its fully hydrated point, with a liquid gas in a pressurized container; and (b) removing the gas and off-flavors from the textured vegetable product.
Claim 10
Dependent Claim
16 words
A method according to claim 7 wherein the textured vegetable product is a textured soybean product.
Claim 11
Dependent Claim
13 words
A method according to claim 8 wherein the gas is a hydrocarbon gas.
Claim 12
Dependent Claim
12 words
A method according to claim 7 wherein the gas is carbon dioxide.
Claim 13
Dependent Claim
26 words
A method according to claim 7 wherein the textured vegetable product is hydrated to a moisture content of within about 10% of its fully hydrated point.
Claim 14
Dependent Claim
27 words
A method according to claim 11 wherein the liquid gas is selected from the group consisting of carbon dioxide, nitrous oxide, ethane, ethylene propane, propylene and butane.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1990-06-22 | 1990-12-22 | 1991-06-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-06-22 | 1994-12-22 | 1995-06-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-06-22 | 1998-12-22 | 1999-06-23 | $7700.00 | Window Closed / Lapsed |