Production of Oil and Protein Food Products from Raw Peanuts by Aqueous Extraction and Ultrafiltration

Abstract

ABSTRACT Two significant protein isolation techniques (the Aqueous Extraction Process and the Membrane Isolation Process) were combined to obtain a new processing strategy for producing oil and protein food products from raw peanuts. Three varieties of peanuts were processed to obtain either a low‐fat isolate or a full‐fat product and an oil cream using aqueous extraction, centrifugation and industrial ultrafiltration membranes. Proximate and amino acid analyses and nitrogen solubility profiles were made on spray‐dried products. Mean membrane permeation rates achieved exceeded 70 gallons per sq ft per day (gfd). Protein products possessed high nitrogen solubility, a bland taste, and were desirably light in color.