Abstract
AbstractLipid‐protein complexes were prepared from safflower prepress expeller cake, which contains about 18% oil and 17% protein, by grinding and extraction with aqueous alkali, then coprecipitation of oil and protein in the extract with acid. In the laboratory, using hammer mills or high‐shear homogenizers, complexes were obtained containing up to 48% oil with 46% protein. In the pilot plant, the best extraction, using an attrition mill, yielded a complex contain‐ing 44% oil and 47% protein. Phenolic glucosides, which contribute to the bitterness and cathartic activity in safflower meal, were removed during the process. Loaves of bread with 10% of the wheat flour replaced by safflower lipid‐protein complexes had acceptable properties and contained 25‐36% more protein than the controls.
Published Version
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