Co‐ and Countercurrent Multistage Aqueous and Aqueous Ethanol Extraction of Textured Vegetable Protein Flours: Product Yields and Process Data

Co‐ and countercurrent multistage water and ethanol: water extraction of textured vegetable flours (soy and glandless cottonseed) have produced extracted TVPs with protein contents of 79–81% (moisture free basis). Extracted soy TVP samples are characterized by carbohydrate contents (NFE) of 14–15% and less than 3% ash. The extracted cottonseed flour TVP assayed around 7% ash and 8% NFE, Such results are achieved by both co‐current and countercurrent extractions at 65°C with a ratio of extraction medium to original TVP of 6 to 1. Both a dram‐press and a centrifugal approach were used to separate liquid extract from solids between extraction stages. The drain‐press technique tends to favor higher protein content due to possible loss of insoluble carbohydrates and fiber to the extract. TVP solids losses to the extract ranged from essentially 30% for the cottonseed TVP to around 40% for the soy TVP. A countercurrent extraction is favored because a more concentrated extract is available for the recovery of solids. Dried extracted solids range from 21–36% protein, 9–13% ash and 57–69% NFE.