SummaryEthanol, isopropanol, isobutanol, ethylene dichloride, trichloroethylene, carbon tetrachloride, and hexane (b.p. range 30° to 60°C.) were used as solvents for the extraction of soybean oil and the comparative effect of the solvent on the color and other properties of the oil, meal, and isolated protein was measured. Ethanol extraction gave the best results with respect to the color of oil, meal, and protein, and it also served as a debittering agent for the soybean meal.

SummaryA new vegetable oil extraction process has been developed, with alcohol as the oil solvent. The process requiresno distillation to recover the oil or the solvent characteristics of the alcohol. This has been demonstrated by reuse of the solvent more than 85 times. The theoretical energy requirement of the process is about three‐fourths that of the hexane process.

THE industrial significance of a study of the denaturation of soybean protein lies in the fact that denaturation is a factor to be considered in every commercial process to which the bean is subjected. It is of paramount importance in any process involving the preparation of a water-soluble soybean protein, and this importance is maintained in the possibility of preparing a chemically untreated yet insoluble soybean protein.

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