Production of food‐grade cottonseed protein by the liquid cyclone process

Abstract

Abstract A brief background is presented on the development of the Liquid Cyclone Process as modified to process glanded cottonseed kernels from the Texas high plains into a gland‐free 65+% protein flour. Southern Regional Research Center's pilot plant process is described and related to the commercial process that will become operational in early 1974 at Plains Cooperative Oil Mill, Lubbock, Texas. Some of the functional properties of the flours and results of their evaluation in food application are discussed.