Acid hydrolysis process of vegetable proteins for producing a proteinous extract with low content in 3-monochloropropandiol and 1,2-dichloropropanol in not detectable amount.

摘要

Acid hydrolysis process of vegetable proteins for producing a proteinous extract, where, due to particular operation conditions in the reactor, such as the reaction temperature of 95 DEG - 120 DEG C, pressure of 1 - 2 atm. in absolute value, time of reaction cycle of 6 - 48 h, we are able to obtain a product with 3-monochloropropandiol content lower than 0,6 ppm, and not detectable 1,2-dichloropropanol content.