Process for production of sunflower protein concentrate

Abstract

The present disclosure relates to a process for producing sunflower protein concentrate from sunflower seeds. The process involves dehulling the sunflower seeds, cold pressing the dehulled kernels to obtain a pressed cake with a low residual oil content and extracting the pressed cake using an extraction solvent substantially free of hexane. This process yields a high-quality sunflower protein concentrate with a protein content of at least about 55 wt% on a dry basis and desirable functional properties. This disclosure further encompasses the sunflower protein concentrate produced by the process and its use in a variety of food applications.

Description

PROCESS FOR PRODUCTION OF SUNFLOWER PROTEIN CONCENTRATECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of priority of U.S. Provisional Application No. 63 / 665462 filed June 28, 2024, and European Patent Application No. 24207152 filed October 17, 2024, the contents of which are hereby expressly incorporated by reference.FIELD OF THE INVENTION

[0002] The present invention relates to the field of oilseed processing, particularly to the production of sunflower protein concentrate from sunflower seeds. The invention further encompasses the sunflower protein concentrate produced by the process and its use in various food products.BACKGROUND OF THE INVENTION

[0003] Sunflower (Helianthus) seeds have great potential for meeting the growing global demand for edible proteins due to its naturally high protein content in sunflower meal. As the third largest oilseed crop worldwide, sunflower production yields a significant amount of sunflower meal, a byproduct typically relegated to ruminant feed. However, the inherent nutritional value, sensory characteristics, and functional properties of sunflower meal make it an attractive candidate for human food applications as well, particularly in light of the increasing demand for plant-based protein alternatives.

[0004] Despite its potential, several challenges currently hinder the widespread adoption of sunflower meal as a source of dietary protein. Conventional sunflower seed crushing processes leave a substantial amount of hull material (about 8% to 13%) in the resulting meal. This residual hull content negatively impacts sensory appeal by imparting a dark, brownish color and an unpleasant bitter taste to the final product. It also limits protein dispersibility, hindering its functionality in food applications.

[0005] Furthermore, conventional sunflower seed processing often involves high temperatures (above 80 °C) at various stages, most notably during the toasting step where residualsolvent is removed from the meal. These high temperatures can lead to protein denaturation and initiate Maillard reactions, further diminishing the protein’s solubility, darkening the color, and generating undesirable flavors and aromas. While sunflower press cake can bypass the harsh toasting step and avoid some protein denaturation, its inherently high oil content (around 18% to 22%) poses challenges for industrial-scale protein separation and purification.

[0006] Existing methods for producing sunflower protein concentrates (with protein contents greater than 55%) often employ full dehulling followed by mechanical deoiling, typically through cold pressing. However, this approach often results in a high residual oil content (frequently exceeding 40%) in the dehulled cake, necessitating a subsequent solvent extraction step using hexane or ethanol. Mild cold pressing, while minimizing protein denaturation, requires a large and costly solvent extraction unit to reduce the high residual oil content in the resulting cake, thereby increasing investment costs, solvent usage, and associated safety risks. Deep pressing, while capable of reducing residual oil content to below 9%, risks damaging the delicate protein structure and negatively impacting the protein’s functionality and suitability for food applications. Existing methods employing strong pressing techniques, such as those disclosed in U.S. Patent No. 8,728,542 B2 to Fraunhofer, often result in protein denaturation and diminished functionality.

[0007] These limitations highlight the need for a more sustainable and efficient process that minimizes reliance on harsh solvents, reduces protein denaturation, and lowers capital investment requirements.SUMMARY OF THE INVENTION

[0008] In one aspect, the present disclosure is directed to a process for producing sunflower protein concentrate from sunflower seed, the process comprising: (a) dehulling the sunflower seed to obtain dehulled sunflower kernels; (b) cold pressing the dehulled sunflower kernels to obtain a pressed cake, wherein the pressed cake has a residual oil content of less than about 10 wt%, preferably less than 8 wt%; (c) extracting the pressed cake using an extraction solvent comprising an extraction solvent comprising an alcohol to obtain an extracted pressed cake, wherein the extraction solvent is substantially free of hexane; and (d) desolventizing the extracted pressed cake to obtain sunflower protein concentrate, wherein the sunflower protein concentrate has a protein content of at least about 55 wt% on a dry basis, preferably at least about 60 wt% on a drybasis, or more preferably at least about 64 wt% on a dry basis, or from about 55 wt% to about 90 wt% on a dry basis.

[0009] The present disclosure is also directed to a sunflower protein concentrate produced by this process, as well as the use of the sunflower protein concentrate in a food product.

[0010] These and other features of the present disclosure will become apparent to one skilled in the art upon review of the detailed description when taken in conjunction with the appended claims.DETAILED DESCRIPTION OF THE INVENTION

[0011] Definitions

[0012] When introducing elements of the embodiment(s), the articles “a,” “an,” “the,” and “said” are intended to mean that there are one or more of the elements. The terms “comprising,” “including,” and “having” are intended to be inclusive and mean that there may be additional elements other than the listed elements.

[0013] As used herein, the term “about” to modify a number is meant to include the number recited plus or minus 10%, preferably 5%, or preferably 2%. Where legally permissible, recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0014] The term “protein concentrate,” for example, “sunflower protein concentrate,” refers to a product derived from a protein source (e.g., sunflower seeds), where the protein content has been increased through the removal of certain components like oil and sugars . Protein concentrates generally have a protein content ranging from about 60 wt% to about 80 wt%, unless otherwise indicated.

[0015] The term “protein dispersibility index” or “PDI” refers to the amount of dispersible (soluble) protein relative to the overall amount of protein within a material. PDI may be measured based on AOCS Standard Procedure Ba 10b-09 Protein Dispersibility Index according to the Kjeldahl method.

[0016] Process for obtaining sunflower protein concentrate

[0017] The present disclosure addresses the need for more sustainable and efficient sunflower protein production by introducing a hexane-free process that minimizes reliance onharsh solvents, reduces protein denaturation, and lowers capital investment requirements. This approach yields high-quality sunflower protein concentrates suitable for diverse food applications.

[0018] In a traditional commercial-scale sunflower crushing facility, where front-end dehulling is applied, sunflower meal is obtained as a by-product of the oil extraction process. While this meal has a high protein content (typically 32% to 38%), the proteins may be denatured to a large extent, resulting in a sunflower meal (SFM) with a high content of insoluble proteins, which limits its use primarily to animal feed.

[0019] As previously described, the present invention as described herein offers significant advantages in terms of capital investment compared to conventional protein concentrate methods. By achieving a low residual oil content in the pressed cake through optimized cold pressing and extraction steps, the invention significantly reduces the reliance on large-scale solvent extraction units. These units, particularly those designed for hexane extraction, require substantial capital expenditure due to their size, complexity, and need for specialized safety features to handle flammable and explosive solvents. The smaller solvent extraction unit required for the present process translates directly into lower initial investment costs, making the process more economically viable, especially for smaller-scale producers.

[0020] The present process also promotes a more sustainable approach to sunflower protein concentrate production by minimizing or eliminating the use of hexane, as previously discussed. Hexane, a volatile organic compound, poses significant environmental risks. Its flammability and explosiveness create safety concerns during processing and storage, while its release into the environment contributes to air pollution and potential health hazards. By employing an alcohol (e.g., ethanol) as the extraction solvent, the present invention mitigates these risks. Ethanol, a renewable and biodegradable solvent, presents a significantly lower environmental footprint compared to hexane. Moreover, the reduced reliance on solvent extraction in general further minimizes solvent consumption, waste generation, and the energy required for solvent recovery and purification. These factors contribute to a more environmentally responsible and sustainable process.

[0021] Thus, to produce food-grade sunflower protein concentrate through a more efficient and sustainable method, the present disclosure introduces a process that begins with the preparation of dehulled sunflower kernels with a low residual hull content. Conventionally, frontend partial dehulling typically results in a residual hull content of about 10% in the dehulledsunflower seed. To achieve a higher purity suitable for food applications, optical sorting may be employed in the present process. The term “dehulling” refers to the removal of the outer hull layer from a seed or bean (e.g., sunflower seeds). This can be achieved using a variety of methods known in the art, including but not limited to, impact dehulling, abrasion dehulling, or a combination of these techniques, using impact dehullers, roller mills, or the like.

[0022] The sunflower seed kernels and the loosened hulls may be separated by classification. Classification may be done by methods known in the art such as, for instance and without limitation, screening, air classification, and / or electrostatic separation. Screening includes, for example, vibrating screens and rotating drums having a sieve-like structure. Air classification includes, for example, air aspiration, rotary classifiers, gravitational classifiers, centrifugal classifiers, and cyclone classifiers.

[0023] After classification, some quantity of hulls may remain with the seed kernels. The majority of the residual hulls may be optionally removed in an optical sorting step. Optical sorting technology is commonly known in the art (see, for instance, U.S. Patent No. 5,733,592, the entire contents of which are incorporated herein). In such aspects, optical sensors may be used to differentiate seed kernels from hulls and other contaminants based on, for example, seed opacity, light reflectance, and light absorbance. In some cases, optical sorting machines use optical sensors that include multiple photodetectors, such as a charged-couple device and photodiode arrays. Such sorting machines may include one or more ejector mechanisms positioned after the sensor. For instance, the ejector mechanism may include multiple air nozzles associated with one or more valves triggered by an electrical signal that is synchronized with the sensor function. In some aspects, a blast of air may remove seed kernels that meet, or that do not meet, a pre-defined selection criteria from the flow of the remaining material. In other aspects, a blast of air may remove hull pieces and other contaminants that meet, or that do not meet, a pre-defined selection criteria from the flow of the remaining material.

[0024] By precisely identifying and separating hull particles, unhulled seeds, and other impurities based on color, shape, and size, optical sorting enables the collection of full-dehulled kernels with a purity above 98 wt%, achieving a residual hull content of less than 2 wt%. Thus, in a preferred aspect, the dehulled sunflower kernels comprise a residual hull content of at most about 5 wt%, preferably at most about 2 wt%, more preferably less than about 1 wt%, for example, from about 0.01 wt% to about 5 wt%, preferably from about 0.01 wt% to about 2 wt%, and mostpreferably from about 0.01 wt% to about 1 wt%. Without being bound to a particular theory, it is believed that this high level of purity is important for maximizing protein content and functionality and minimizing fiber content in the final sunflower protein concentrate while simultaneously allowing for hexane-free or substantially hexane-free extraction.

[0025] Following dehulling and optional optical sorting, the dehulled sunflower kernels are cold pressed to obtain a pressed cake and to remove a portion of the oil. The term “cold pressing” refers to a mechanical oil extraction process carried out at temperatures low enough to avoid significant protein denaturation. Cold pressing and associated pressing techniques are known in the art. A non-limiting example of a cold press method within the scope of the present disclosure is a screw expeller press. Without being bound to a particular theory, it is believed that the cold pressing unit operation opens up oil-bearing cells by friction generated in the press, thereby preparing sunflower kernels for efficient solvent extraction of oil.

[0026] The cold pressing step is controlled to minimize protein denaturation while maximizing oil removal. The temperature during cold pressing may be about 65 °C or less, preferably about 60 °C or less, or more preferably about 55 °C or less, or may range from about 20 °C to about 65 °C, preferably from about 25 °C to about 60 °C, or more preferably from about 30 °C to about 55 °C.

[0027] The pressed cake obtained from the cold pressing step generally has a residual oil content of less than about 20 wt%, preferably less than about 10 wt%, more preferably less than about 8 wt%, and even more preferably less than about 6 wt%. In certain aspects, the residual oil content may be even lower, for example, less than about 5 wt%, or less than about 2 wt%, for example, from about 0.5 wt.% to about 20 wt.%, preferably, from about 1 wt.% to about 10 wt.%, and even more preferably, from about 2 wt.% to about 8 wt.%. This low residual oil content in the pressed cake allows for a reduction of solvent requirements and processing time in subsequent extraction steps.

[0028] Those skilled in the art will be able to optimize the cold pressing process variables necessary to achieve the pressed cake temperature and oil content ranges described herein. For example, screw expeller press shaft speed and cone setting may be suitably varied to produce a pressed cake having a residual oil content within the values and ranges in the scope of the present disclosure. Shaft speed controls seed kernel feed rate into the press, such as by way of a screw feeder. Cone setting sets the discharge area of the press resulting in the applied pressure increaseneeded to extract oil from the seed kernels. In presses utilizing a die at discharge, the feed range and die opening size and opening conformation can be suitably selected to obtain a pressed cake having the required oil content. Further, certain press components, such as the discharge barrel and / or feed screws, can be cooled or heated in order to achieve cold press discharge temperatures within the scope of the present disclosure.

[0029] In one aspect, the dehulled sunflower kernels comprise less than about 5 wt% residual hull content and the cold pressing step is performed at a temperature of about 60 °C or less. In another aspect, the dehulled sunflower kernels comprise less than about 2 wt% residual hull content and the cold pressing step is performed at a temperature of about 55 °C or less. In a further aspect, the dehulled sunflower kernels comprise less than about 1 wt% residual hull content and the cold pressing step is performed at a temperature from about 30 °C to about 55 °C.

[0030] Prior to extraction with the extraction solvent, the pressed cake may be optionally milled to increase the surface area in contact with the extraction solvent and thereby enhance extraction efficiency. Suitable milling methods include, but are not limited to, hammer milling, roller milling, pin milling, and combinations thereof. The particle size of the milled pressed cake can be adjusted depending on the required extraction efficiency and subsequent processing steps.

[0031] The pressed cake obtained from the cold pressing step and optional milling step is then further processed to extract the residual oil and obtain a protein-rich fraction. Unlike conventional methods that rely on hexane for this purpose, the present disclosure utilizes an extraction solvent, preferably wherein the alcohol comprises ethanol.

[0032] The extraction with the extraction solvent can be performed using various techniques known in the art, including but not limited to, immersion extraction, percolation extraction, counter-current extraction, and combinations thereof. Immersion extraction involves soaking the pressed cake in the extraction solvent for a predetermined time. Percolation extraction involves passing the extraction solvent through a bed of the pressed cake. Counter-current extraction employs using a continuous process where the pressed cake and the extraction solvent flow in opposite directions, maximizing extraction efficiency.

[0033] Immersion extraction is known in the art. See, for instance, U.S. Patent No. 6,495,044 and U.S. Patent Application Publication No. 2016 / 0376204, the entire contents of each of which are incorporated herein. Varying immersion extractor designs are suitable for the practice of the process as disclosed herein. One non-limiting example of an immersion extractor comprisesa vertical cylindrical vessel having a series of slowly rotating horizontal plates used for countercurrent extraction. In such extractors, the pressed cake is continuously fed to the top of the column and caused to fall sequentially through openings onto each plate beneath. The solvent is introduced at the bottom of the column and flows counter-currently upward, exiting at the top of the column. Another non-limiting example of an immersion extractor is a belt-type design where the pressed cake is continuously loaded onto a moving perforated extractor belt to form a bed. The bed height is kept relatively consistent by feed rate adjustment. In some such extractors, countercurrent operation involves spraying fresh extraction solvent onto the pressed cake at the section nearest the discharge end of the extractor. The first extract is collected at the bottom of that section and sequentially pumped over preceding sections to the section having the freshly loaded pressed cake. A non-limiting example of one immersion extractor is the Model IV manufactured by the Crown Iron Works (Minneapolis, MN).

[0034] The extraction solvent used in the process described herein may be substantially free of hexane. The term “substantially free of hexane” signifies that the extraction solvent contains less than about 1 wt% hexane, preferably less than about 0.5 wt% hexane, more preferably less than about 0.1 wt% hexane, and even more preferably less than about 0.01 wt% hexane. In most preferred aspects, the extraction solvent is entirely free of hexane.

[0035] The extraction solvent may comprise an alcohol. The alcohol utilized in the extraction solvent is not particularly limited, as long as it can extract oil and sugars from the pressed cake. Suitable alcohols include, but are not limited to, nonhydric alcohols, polyhydric alcohols, cyclic alcohols, aromatic alcohols, or a combination thereof. For example, the alcohol may comprise methanol, ethanol, n-propanol, isopropanol, n-butanol, sec-butanol, isobutanol, tertbutanol, pentanol isomers (e.g., amyl alcohol), hexanol isomers, heptanol isomers, octanol isomers, nonanol isomers, decanol isomers, ethylene glycol, propylene glycol, butanediol isomers, pentanediol isomers, cyclohexanol, methylcyclohexanol, benzyl alcohol, or a combination thereof. In preferred aspects, the alcohol comprises ethanol. The extraction solvent, such as ethanol, may have a purity of at least about 70% v / v, for example, at least about 80% v / v, preferably at least about 90% v / v, more preferably at least about 95% v / v, and even more preferably at least about 99.5% v / v.

[0036] The extraction parameters, such as temperature, time, and the ratio of extraction solvent to pressed cake, can be optimized to achieve the desired level of oil and sugars removaland protein concentration in the final product. The temperature during the extraction step may be less than about 100 °C, preferably less than about 65 °C, more preferably less than about 60 °C, even more preferably less than about 55 °C, and most preferably less than about 45 °C.

[0037] The extraction time may vary from about 30 minutes to about 6 hours, preferably from about 1 hour to about 4 hours, and more preferably from about 1 hour to about 3 hours. The optimal extraction time may depend on the chosen temperature. Shorter extraction times may be sufficient at the higher end of the disclosed temperature ranges, while temperatures on the lower end may necessitate longer extraction period. Shorter or longer durations than those disclosed may be employed depending on specific requirements of the process.

[0038] The number of treatment stages (or cycles), achieved through multiple washes of the pressed cake with fresh extraction solvent or in countercurrent flow with used extraction solvent of the previous stage containing oils and sugars, can further enhance the efficiency of the process. Each wash may extract additional oil and sugars and allows for greater control over the final product’s composition. While effective extraction can be achieved with only one wash, in a preferred aspect, the treatment process comprises at least two washes. More preferably, the treatment process includes from about 3 to 7 washes, and even more preferably, about 7 washes. Fewer or more washes may be employed as needed.

[0039] The ratio of extraction solvent to the protein source (the solvent-to-solid ratio) may also impact extraction efficiency and the final concentration of the extracted protein. A higher solvent-to-solid ratio generally favors greater extraction but may require larger volumes of solvent and subsequent removal steps. In one aspect, the solvent-to-solid ratio can range from about 2: 1 to about 15: 1. In a preferred aspect, the solvent-to-solid ratio ranges from about 2: 1 to about 10: 1, and more preferably, from about 2:1 to about 5: 1. This effectively balances extraction efficiency with process economics.

[0040] Agitation during the treatment process ensures uniform contact between the protein source and the extraction solvent, promoting efficient extraction and consistent modification. Suitable agitation methods include, but are not limited to, stirring, shaking, or rotating the treatment vessel and immersion type of continuous counter-current extraction.

[0041] After extraction, the pressed cake, now depleted of most of the residual oil, is separated from the extraction solvent (miscella). This separation can be achieved through various solid-liquid separation techniques, including but not limited to, centrifugation, decantation, andcombinations thereof or, in the case of continuous extraction flow, dripping of solvent from solids on belt. The choice of separation method may depend on the scale of operation, the desired purity of the separated phases, and other economic considerations.

[0042] Following separation, the miscella (containing extracted oils, sugars, and other soluble components) can be further processed as desired to recover the alcohol and other components or byproducts. The extracted oil can be further refined and utilized for various food and non-food applications. The recovered alcohol can be purified and recycled back into the extraction process, thereby reducing solvent consumption as well as waste generation.

[0043] The extracted pressed cake, now separated from the extraction solvent, undergoes a desolventization step to remove any residual solvent or other moisture and form sunflower protein concentrate. This step allows for a shelf-stable sunflower protein concentrate with the desired functional properties. Desolventization for the extracted pressed cake may be suitably done by methods known in the art, such as, and without limitation, heating under partial vacuum. Suitable techniques may employ high temperature-short time and / or low temperature-long time strategies to minimize protein dispersibility index (PDI) drop during the process.

[0044] In the high temperature-short time desolventization (flash desolventization), the extracted pressed cake is preferably subjected to an initial temperature of 200°C or less, more preferably 190°C or less, even more preferably 170°C or less, and most preferably 150°C or less in a first desolventization step. The solvent- laden extracted pressed cake is preferably subjected to this temperature for 5 seconds or less, thereby evaporating at least 90%, or at least 95% of the initial solvent content. Residual solvent content of the extracted pressed cake may be stripped off under vacuum in a secondary vacuum stripping step. This vacuum stripping may be performed preferably at temperatures of 80°C or less, more preferably 70°C or less, and even more preferably 55°C or less. In a preferred aspect, the partial vacuum is at most 100 mmHg. In a more preferred aspect, the partial vacuum is at most 20 mmHg. The total time to achieve final specification solvent limits can vary from 30 minutes up to 60 minutes for both stages.

[0045] In low temperature-long time desolventization, the extracted pressed cake is desolventized preferably at a temperature of 95°C or less, more preferably 80°C or less, even more preferably 70°C or less, and most preferably 60°C or less. This process takes preferably 60 minutes or less, more preferably 50 minutes or less, even more preferably 40 minutes or less, and mostpreferably 30 minutes or less under partial vacuum in a first step. This is followed by stripping step to achieve the final specification solvent limit.

[0046] Following desolventization, the sunflower protein concentrate may optionally undergo a final drying step to further reduce the moisture content and achieve desired characteristics. This drying may be accomplished using various methods known in the art, including but not limited to, tray drying, flash drying, drum drying, and combinations thereof. The specific drying method and parameters, such as temperature, time, and airflow, can be chosen to preserve the functional properties of the protein while achieving the desired final moisture content. Typically, the drying temperature can be maintained below about 100 °C, preferably below about 80 °C, and more preferably below about 60 °C.

[0047] The desolventized extracted pressed cake may be directly used and / or optionally milled and optionally graded, preferably to a particle size of less than 500 microns, more preferably less than 400 microns, even more preferably less than 300 microns, and most preferably less than 200 microns.

[0048] In one aspect, the dehulled sunflower kernels comprise less than about 2 wt% residual hull content, the extraction solvent comprises ethanol having a concentration of at least 95% v / v and contains less than 0.5 wt% hexane, and the desolventizing step is performed at a temperature of about 100 °C or less.

[0049] In another aspect, the dehulled sunflower kernels comprise less than about 1 wt% residual hull content, the extraction solvent comprises ethanol having a concentration of at least 95% v / v and contains less than 0.1 wt% hexane, and the desolventizing step is performed at a temperature of about 80 °C or less.

[0050] In a further aspect, the dehulled sunflower kernels comprise less than about 1 wt% residual hull content, the extraction solvent comprises ethanol having a concentration of at least 99.5% v / v and contains less than 0.01 wt% hexane, and the desolventizing step is performed at a temperature of about 70 °C or less.

[0051] In a yet further aspect, the pressed cake obtained from the cold pressing step has a residual oil content of less than about 8 wt%, the extraction solvent comprises ethanol of at least about 70% v / v and contains less than 0.01 wt% hexane, and the desolventizing step is performed using a flash desolventizer with an initial temperature of about 150 °C or less followed by vacuum stripping at a temperature of 55 °C or less.

[0052] In a still further aspect, the extraction solvent comprises ethanol having a concentration of at least about 70% v / v and contains less than 1 wt% hexane, the extracting step comprises immersion extraction, and the desolventizing step is followed by a drying step at a temperature of about 100 °C or less.

[0053] In an additional aspect, the present process is directed to a process for producing sunflower protein concentrate from sunflower seed, the process comprising (a) dehulling the sunflower seed to obtain dehulled sunflower kernels having a hull content of less than about 2 wt%; (b) cold pressing the dehulled sunflower kernels to obtain a pressed cake having a residual oil content of less than about 10 wt%; (c) extracting the pressed cake using an extraction solvent comprising ethanol to obtain an extracted pressed cake, wherein the extraction solvent is substantially free of hexane; (d) desolventizing the extracted pressed cake to obtain sunflower protein concentrate having a protein content of from about 55 wt% to about 90 wt%; and (e) drying the sunflower protein concentrate at a temperature of about 100 °C or less.

[0054] Sunflower Protein Concentrate

[0055] The present disclosure also encompasses the sunflower protein concentrate produced by the methods described herein.

[0056] The final moisture content of the sunflower protein concentrate may be adjusted depending on intended application and storage requirements. In general, a lower moisture content enhances product stability and shelf life. In various aspects, the sunflower protein concentrate may have a moisture content of less than about 12 wt%, preferably less than about 10 wt%, more preferably less than about 8 wt%, and even more preferably, less than about 6 wt%. For example, the moisture content may be preferably from 3 wt.% to 15 wt.%, more preferably from 3 wt.% to 12 wt.%, even more preferably from 3 wt.% to 10 wt.% and most preferably from 3 wt.% to 8 wt.%.

[0057] The oil content of the sunflower protein concentrate may be less than about 5 wt% on a dry basis, preferably less than about 3 wt% on a dry basis, more preferably less than about 2 wt% on a dry basis, even more preferably less than about 1.5 wt% on a dry basis, and most preferably less than about 1.0 wt% on a dry basis. For example, the oil content may be from about 0.01 wt% to about 5 wt% on a dry basis, preferably from about 0.01 wt% to about 3 wt% on a dry basis, and more preferably from about 0.01 wt% to about 2wt% on a dry basis. The term “dry basis” means that the weight percentage of a component is calculated based on the total weight of the material after all moisture has been removed. The term “dry matter %” or “dm%” refers to weight percent on a dry matter basis.

[0058] The protein content of the concentrate may vary depending on specific processing parameters and purity of the starting sunflower kernels. Preferably, the sunflower protein concentrate has a protein content of at least about 55 wt% on a dry basis, preferably at least about 60 wt%, more preferably at least about 64 wt%, even more preferably at least about 70 wt%, and most preferably at least about 75 wt%. In certain aspects, the protein content may exceed 80 wt% on a dry basis. For example, the protein content may be from about 55 wt% to about 90 wt% on a dry basis, preferably from about 60 wt% to about 85 wt% on a dry basis, and more preferably from about 60 wt% to about 75 wt% on a dry basis.

[0059] The protein dispersibility index (PDI) of the sunflower protein concentrate may be at most about 25%, for example, at most about 15%, or at most about 12%, or at most about 10%, or the PDI may range from about 1% to about 25%, preferably from about 5% to about 25%, and more preferably from about 10% to about 25%.

[0060] The sunflower protein concentrate of the process as disclosed herein preferably has a color value L* of at least 65 in units of the L*, a*, b* color scale as measured by a Hunter Labscan Calorimeter using a Hunter Color Flex EZ (or equivalent) to provide a reading in D65 light, with 10° observer response, where the sample is milled to below 100 pm using a UDY Mill (or equivalent), and using a Fisher brand petri dish (stackable lid, polystyrene, Cat. # FB0875712) (or equivalent). For example, the color value L* may preferably be at least about 70, or more preferably at least about 75. As is known in the art, the Hunterlab colorimeter is a tristimulus instrument that measures color in L*, a*, and b* vales by using a filter that spectrally approximates the CIE Standard Observer functions of the eye. The L*, a*, and b* scales give measurements of color in visual units of color perception that relate to perceived color and different. L* represents lightness value, with black at 0 and white at 100. The a* axis represents green-red hues, with negative values as green and positive values as red. The b* axis represents blue-yellow hues, with negative values as blue and positive values as yellow.

[0061] The sunflower protein concentrate of the present disclosure may have a water holding capacity of at least about 1 g water / g protein, preferably at least about 2 g water / g protein, more preferably at least about 2.5 g water / g protein, even more preferably at least about 3.0 gwater / g protein, and most preferably at least about 3.15 g water / g protein. For example, the WHC may be from about 3 g water / g protein to about 7 g water / g protein, preferably from about 3 g water / g protein to about 5 g water / g protein, or more preferably from about 3 g water / g protein to about 4 g water / g protein. The term “water holding capacity” or “WHC” refers to hydration capacity and is characterized by the amount of water held by a protein powder or solid material in the presence of excess water. WHC can be measured based on the American Association of Cereal Chemists, AACC 10thedition, method 56-20, “Hydration capacity of pregelatinized cereal products.” The WHC is expressed in terms of grams of bound water (determined via the weight of the water-saturated sediment minus the weight of the dry preparation) per gram of dry protein preparation.

[0062] The sunflower protein concentrate may have an oil holding capacity of at least about 1 g oil / g protein, preferably at least about 1.25 g oil / g protein, more preferably at least about 1.5 g oil / g protein, for example, from about 1.0 g oil / g protein to about 4.0 g water / g protein, preferably from about 1.25 g oil / g protein to about 3.5 g oil / g protein, and more preferably from about 1.5 g oil / g protein to about 3.0 g oil / g protein. The term “oil holding capacity” or “OHC” refers to the amount of oil held by a protein powder or solid material in the presence of excess oil. To determine OHC, 2.00 g of the dry matter of the protein sample (using an analytical balance) is weighted into a 50-mL centrifuge tube, to which 20 g of corn germ oil is added. The suspension is shaken in a vortex mixer for one minute at a rate of 500 rpm. The sample is then centrifuged at 700 G-force for 15 minutes at 20 °C. The supernatant is carefully drained, and the gross weight of the wet protein is measured. OHC is expressed in terms of grams of bound oil per gram of dry protein composition, represented by the formula:

[0063] The sunflower protein concentrate may have an emulsion capacity of at least about 250 g oil / g protein, preferably at least about 300 g oil / g protein, and more preferably at least about 350 g oil / g protein. For example, the emulsion capacity may be from about 250 g oil / g protein to about 700 g oil / g protein, preferably from about 300 g oil / g protein to about 650 g oil / g protein, and more preferably from about 350 g oil / g protein to about 600 g oil / g protein. The term “emulsion capacity” or “EC” refers to the maximum amount of oil that can be emulsified in a 1% protein suspension. To determine emulsion capacity, 100 mL of an aqueous suspension containing1% protein is prepared. Proteins are hydrated by a magnetic mixer at 300 rpm for 60 minutes at room temperature. Then, 5.00 g of the protein suspension is weighted into a 50-mL centrifuge tube, after which 10.00 g oil is added. A homogenizer probe is placed therein so that the bottom of the probe blade is positioned at the water-oil interface. Homogenization is conducted for 15 seconds at speed 4, after which the conductivity of the emulsion is measured and recorded. If conductivity is higher than 2 pS / cm and no phase inversion is observed, the protein suspension is still able to homogenize more oil. A new sample with more oil is then prepared. The sample is homogenized and the conductivity of the emulsion is measured once again. If conductivity is 0 pS / cm and phase inversion is observed, the protein suspension cannot emulsify that amount of oil, and a new sample with less protein is then prepared. The maximum emulsion capacity can be evaluated by detecting conductivity drop to 0-2 pS / cm and the occurrence of phase inversion. Emulsion capacity is expressed in terms of g protein / g oil, represented by the formula:

[0064] In one aspect, the sunflower protein concentrate has a moisture content of less than about 12 wt%, an oil content of less than about 2 wt% on a dry basis, and a protein content of at least about 55 wt%.

[0065] In another aspect, the sunflower protein concentrate has a moisture content of less than about 10 wt%, an oil content of less than about 1.5 wt% on a dry basis, and a protein content of at least about 60 wt%.

[0066] In a further aspect, the sunflower protein concentrate has a moisture content of less than about 8 wt%, an oil content of less than about 1 wt% on a dry basis, and a protein content of at least about 64 wt%.

[0067] In a still further aspect, the sunflower protein concentrate has a moisture content of from about 3 wt% to about 10 wt%, an oil content of 0.01 wt% to about 8 wt% on a dry basis, and a protein content of from about 55 wt% to about 90 wt%.

[0068] In an additional aspect, the sunflower protein concentrate has a WHC of from about 2 g water / g protein to about 7 g water / g protein, an OHC of at least about 1.25 g oil / g protein, and an EC of at least about 250 g oil / g protein.

[0069] In another aspect, the sunflower protein concentrate has a WHC of from about 3 g water / g protein to about 5 g water / g protein, an OHC of at least about 1.5 g oil / g protein, and an EC of at least about 300 g oil / g protein.

[0070] In a further aspect, the sunflower protein concentrate has a WHC of from about 3 g water / g protein to about 4 g water / g protein, an OHC of at least from about 1.25 g oil / g protein to about 3.5 g oil / g protein, and an EC of at least about 350 g oil / g protein.

[0071] Application in Food Products

[0072] In a further aspect, the present disclosure is directed to a use of the sunflower protein concentrate as disclosed herein in a food product. In one aspect, the protein concentrate is suitable for use in meat alternatives, such as plant-based burgers, sausages, ground ‘meat’ products, seafood analogs, and the like. Its binding capabilities, texture-enhancing properties, high protein content, and neutral flavor make it ideal for replicating the sensory experience of animalbased meat products.

[0073] The protein described herein is also suitable for use in dairy alternatives, such as plant-based milk, yogurt, cheese, sour cream, cream cheese, whipped cream, and the like. In bakery applications, the protein may improve the texture, nutritional profile, and / or shelf life of breads, cakes, fillings, frostings, and the like. It is also suitable for use in gluten-free formulations, where its unique properties can compensate for the absence of gluten. Other applications include, but are not limited to, protein bars, shakes, powdered beverage mixes, salad dressings, sauces, spreads, condiments, and the like.

[0074] Depending on the desired texture, protein content, and particular application, the protein may be included at from about 0.5 wt% to about 25 wt% of the final product formulation.EMBODIMENTS

[0075] The present invention is further defined in the following embodiments.

[0076] Embodiment 1 is a process for producing sunflower protein concentrate from sunflower seed, the process comprising: (a) dehulling the sunflower seed to obtain dehulled sunflower kernels; (b) cold pressing the dehulled sunflower kernels to obtain a pressed cake, wherein the pressed cake has a residual oil content of less than about 10 wt%, preferably less than about 8 wt%; (c) extracting the pressed cake using an extraction solvent comprising an alcohol to obtain an extracted pressed cake, wherein the extraction solvent is substantially free of hexane;and (d) desolventizing the extracted pressed cake to obtain sunflower protein concentrate, wherein the sunflower protein concentrate has a protein content of at least about 55 wt% on a dry basis, preferably at least about 60 wt% on a dry basis, more preferably at least about 64 wt% on a dry basis, or even more preferably from about 55 wt% to about 90 wt% on a dry basis.

[0077] Embodiment 2 is the process of Embodiment 1 wherein the dehulled sunflower kernels comprise less than about 5 wt% residual hull content, preferably less than about 4 wt% residual hull content, more preferably less than about 3 wt% residual hull content, even more preferably less than about 2 wt% residual hull content, most preferably less than about 1 wt% residual hull content, or preferably from about 0.01 wt% to about 5 wt% residual hull content.

[0078] Embodiment 3 is the process of Embodiment 1 or 2, wherein the temperature dehulled sunflower kernels and pressed cake is 65 °C or less during the cold pressing step, preferably 60 °C or less during the cold pressing step, more preferably 55 °C or less during the cold pressing step, or from about 20 °C to about 65 °C during the cold pressing step, or preferably from about 25 °C to about 65 °C during the cold pressing step.

[0079] Embodiment 4 is the process of any one of Embodiments 1 to 3, wherein: (i) the oil content of the sunflower protein concentrate is less than about 2 wt% on a dry basis, preferably less than about 1.5 wt% on a dry basis, or more preferably less than about 1 wt% on a dry basis; and / or (ii) the protein content of the sunflower protein concentrate is at least about 60 wt% on a dry basis, or preferably at least about 64 wt% on a dry basis.

[0080] Embodiment 5 is the process of any one of Embodiments 1 to 4, wherein the sunflower protein concentrate is characterized by: (i) a water holding capacity of from about 2 g water / g protein to about 7 g water / g protein, preferably from about 3 g water / g protein to about 5 g water / g protein, and more preferably from about 3 g water / g protein to about 4 g water / g protein; and / or (ii) an oil holding capacity of at least about 1.25 g oil / g protein, preferably at least about 1.5 g oil / g protein, or more preferably from about 1.25 g oil / g protein to about 3.5 g oil / g protein; and / or (iii) an emulsion capacity of at least about 250 g oil / g protein, preferably at least about 300 g oil / g protein, and more preferably at least about 350 g oil / g protein.

[0081] Embodiment 6 is the process of any one of Embodiments 1 to 5, wherein the sunflower protein concentrate has a protein dispersibility index (PDI) of at most about 25%, preferably at most about 15%, more preferably at most about 12%, or even more preferably at most about 10%, or from about 1% to about 15%, or more preferably from about 2% to about 10%.

[0082] Embodiment 7 is the process of any one of Embodiments 1 to 6, wherein the extracted pressed cake is desolventized at a temperature of about 100 °C or less to form the sunflower protein concentrate, preferably wherein the desolventizing step is performed under partial vacuum of at most about 100 mmHg, preferably at most about 20 mmHg.

[0083] Embodiment 8 is the process of any one of Embodiments 1 to 7, further comprising a drying step after the desolventizing step.

[0084] Embodiment 9 is the process of any one of Embodiments 1 to 8, wherein the alcohol comprises ethanol.

[0085] Embodiment 10 is the process of Embodiment 9, wherein the ethanol has a concentration of at least about 90 vol%, preferably at least about 95 vol%, and more preferably at least about 98 vol%.

[0086] Embodiment 11 is the process of any one of Embodiments 1 to 10, wherein the extracting step comprises immersion extraction or percolation extraction, and preferably wherein the extracting step comprises at least two sequential extractions, at least three sequential extractions, at least four sequential extractions, at least five sequential extractions, at least six sequential extractions, or at least seven sequential extractions.

[0087] Embodiment 12 is the process of any one of Embodiments 1 to 11, further comprising milling the pressed cake obtained in step (b) prior to the extracting step.

[0088] Embodiment 13 is the process of any one of Embodiments 1 to 12, further comprising optical sorting after the dehulling step to remove hull particles and / or unhulled seeds.

[0089] Embodiment 14 is a sunflower protein concentrate produced by the process of any one of Embodiments 1 to 13.

[0090] Embodiment 15 is the use of the sunflower protein concentrate of Embodiment 14 in a food product.EXAMPLES

[0091] The following non-limiting examples illustrate the invention and do not limit its scope in any way, as many variations of the present invention are possible without departing from its spirit or scope. In the examples and throughout this specification, all percentages, parts, and ratios are by weight unless indicated otherwise.

[0092] Example 1: Ethanol Extraction of Dehulled Sunflower Seed Meal

[0093] This Example demonstrates the effectiveness of ethanol extraction for producing sunflower protein concentrate from dehulled sunflower seed meal. First, full-dehulled sunflower kernels (residual hull content < 2%) were pressed into a cake, the cake was ground to a particle size below 200 microns. Then, 100 grams of this ground, dehulled sunflower press cake was added to a 1 L glass reactor containing 800 g of pre-heated 96% ethanol (8: 1 solvent-to-solid ratio). The mixture was heated to 60 °C and stirred continuously for 20 minutes. After settling for 10 minutes, the suspension was filtered to separate extracted solids from the ethanol. This extraction process was repeated three more times, using fresh ethanol for each sequential reaction.

[0094] Samples of the initial, ground dehulled sunflower seed meal and the extracted solids from each extraction stage were analyzed using the methods described below.

[0095] Crude Oil Content was determined using AOCS Official Method Ac 3-44. Extraction was performed for 8 hours for the sunflower kernels (4 hours for sunflower extracted white flake), followed by centrifugation for 10 minutes at 2700 rpm.

[0096] Crude Protein Content was measured following a modified AOCS Official Method Ba 4d-90. Protein content was calculated from the determined nitrogen content using a conversion factor of 6.24..

[0097] Protein Dispersibility Index (PDI) was determined based on AOCS Official Method Ba 10b-09. A 10-gram test portion of the sample was added to a mixer with 150 mL of distilled water and blended at a speed of 8500 rpm for 10 minutes. The resulting slurry was allowed to settle, and a portion was decanted into a 50 mL centrifuge tube and centrifuged for 10 minutes at 2700 rpm. The protein content of the supernatant was then measured and expressed as a ratio to the total protein content of the initial dispersion.

[0098] Emulsion Capacity (EC) was measured by adding maize seed oil to a 3 -gram aqueous protein suspension (containing 1 gram of protein in 100 grams of suspension) until phase inversion of the oil-in-water emulsion was observed. The EC is defined as the maximum oil absorption capacity of the suspension, determined via the spontaneous decrease in conductivity at the point of phase inversion. This value is reported in grams of emulsified oil per gram of protein preparation (g oil / g protein).

[0099] Water Holding Capacity (WHC) was evaluated based on AACC Method 56-20 “Hydration capacity of pregelatinized cereal products.” In this method, 2 grams of protein (on adry mater basis) were suspended in 40-mL of water for 10 minutes and then centrifuged at 1000 rpm for 15 minutes at 20 °C. The WHC is represented as the grams of bound water per gram of dry protein preparation (g water / g protein).

[0100] Oil Holding Capacity (OHC) was determined by suspending a 2-gram protein sample (on a dry mater basis) in 20 grams of refined corn germ oil. The mixture was mixed for one minute and subsequently centrifuged at 700 rpm for 15 minutes at 20 °C. The OHC is expressed as the grams of bound oil per gram of dry protein preparation (g oil / g protein).

[0101] Color is measured using CIE-Lab* color measurement. The three coordinates of the CIELAB color space represent: L* - lightness (0=black, 100=diffuse white), a* - position between red (positive) and green (negative), b* = position between yellow (positive) and blue (negative).

[0102] The analysis results for each stage of the extraction are summarized in Tables 1 and2.Table 1. Functional Analysis Results for Ethanol-Extracted Dehulled Sunflower Seed Meal.Table 2. Color Analysis Results for Ethanol-Extracted Dehulled Sunflower Seed Meal.

[0103] A single ethanol extraction was remarkably effective, reducing the oil content to just 0.57% in the extracted meal. Subsequent extractions further minimized this value, ultimately nearing zero. The ethanol extraction process led to a significant improvement in the functional properties of the resulting sunflower protein concentrate, with water holding capacity, oil holdingcapacity, and emulsion capacity all showing notable increases after the ethanol treatment. The final product also exhibited a light color, demonstrating its suitability for a wide range of food applications where color is an important consideration.

[0104] This experiment successfully demonstrates that ethanol extraction is a viable and effective method for producing a high-protein, low-oil sunflower protein concentrate with enhanced functionality and desirable color properties.

[0105] Example 2: Optimization of Solvent Extraction Parameters

[0106] This Example explores the influence of varying solvent-to-solid ratios during ethanol extraction on the characteristics of the resulting sunflower protein concentrate.

[0107] Full-dehulled sunflower kernels (residual hull content < 2%) were ground to a particle size below 200 microns. For this Example, a 2:1 ethanol-to-meal ratio was employed. Specifically, 1000 grams of the ground, dehulled sunflower pressed cake was added to a glass reactor containing 2600 mL of pre-heated 96% ethanol. The mixture was maintained at 60 °C and stirred continuously for 20 minutes. After settling for 10 minutes, the suspension was filtered to separate the extracted solids. This extraction process was carried out for three sequential extractions.

[0108] Analyses of the initial ground, dehulled sunflower pressed cake and the extracted solids from each extraction stage were conducted according to the methods detailed in Example 1. The results are presented in Tables 3 and 4, below.Table 3. Functional Analysis Results for Ethanol-Extracted Dehulled Sunflower Seed Meal.Table 4. Color Analysis Results for Ethanol-Extracted Dehulled Sunflower Seed Meal.

[0109] The residual oil content was effectively reduced to 0.34% after three sequential washes with the 2: 1 ethanol-to-meal ratio. This outcome confirms the significant influence of the solvent-to-solid ratio on extraction efficiency. Additionally, the protein content increased to 63.75% in the final extracted material.

[0110] Furthermore, improvements were observed in functional properties. The WHC increased from 3.17 to 3.28 g water / g protein, while the OHC increased from 1.59 to 2.02 g oil / g protein. Remarkably, the EC reached a high value of 387 to 417 g oil / g protein, surpassing even the emulsion capacity of sodium caseinate (350 g oil / g protein), a well-known emulsifier.

[0111] This Example underscores the effect of solvent-to-solid ratio during alcohol extraction to achieve desired levels of oil reduction, protein concentration, and enhanced functionalities in the final sunflower protein concentrate.

[0112] Comparative Example 3: Hexane Extraction of Dehulled Sunflower Seed Meal

[0113] This Example compared the properties of sunflower protein flour obtained through a conventional two-stage hexane extraction method with those of sunflower protein concentrate produced using an ethanol-based hexane-free process. 3000 mL of hexane was poured into a glass reactor and heated to 55 °C. Then, 1000 g of ground pressed cake (with a particle size below 200 microns) was added to the preheated hexane, maintaining a 2: 1 solvent-to-solid ratio. The mixture was mixed for 20 minutes at 55 °C. After 20 minutes of stirring, the suspension was allowed to settle for 10 minutes before being filtered.

[0114] The residual solid fraction from this first extraction stage was added to 3000 mL of fresh, preheated hexane to perform a second extraction stage. Following the two hexane extraction stages, the residual oil content was 0.33%, and the protein content of the extracted material was 58.11%. The water holding capacity (WHC) increased from 3.17 to 3.20 g water / g protein, while the oil holding capacity (OHC) changed from 1.59 to 1.54 g oil / g protein. The emulsion capacity (EC) was 383 g oil / g protein, similar to the ethanol-extracted sunflower protein concentrate (387 g oil / g protein) (Table 5).Table 5. Comparison of Hexane and Ethanol Extraction for Sunflower Protein Properties.

[0115] While the hexane-extracted sunflower protein flour had considerably lower protein content than the ethanol-extracted concentrate, the functional properties of the two were similar.

[0116] As various changes could be made in the above constructions, products, and methods without departing from the scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.

Claims

CLAIMSWhat is claimed is:

1. A process for producing sunflower protein concentrate from sunflower seed, the process comprising:(a) dehulling the sunflower seed to obtain dehulled sunflower kernels;(b) cold pressing the dehulled sunflower kernels to obtain a pressed cake, wherein the pressed cake has a residual oil content of less than about 10 wt%, preferably less than about 8 wt%;(c) extracting the pressed cake using an extraction solvent comprising an alcohol to obtain an extracted pressed cake, wherein the extraction solvent is substantially free of hexane; and(d) desolventizing the extracted pressed cake to obtain sunflower protein concentrate, wherein the sunflower protein concentrate has a protein content of at least about 55 wt% on a dry basis, preferably at least about 60 wt% on a dry basis, or more preferably at least about 64 wt% on a dry basis, or from about 55 wt% to about 90 wt% on a dry basis.

2. The process of claim 1 , wherein the dehulled sunflower kernels comprise less than about 5 wt% residual hull content, or preferably less than about 4 wt% residual hull content, or more preferably less than about 3 wt% residual hull content, or even more preferably less than about 2 wt% residual hull content, or most preferably less than about 1 wt% residual hull content, or preferably from about 0.01 wt% to about 5 wt% residual hull content.

3. The process of claim 1 or 2, wherein the temperature of the dehulled sunflower kernels and pressed cake is about 65 °C or less during the cold pressing step, preferably about 60 °C or less during the cold pressing step, more preferably about 55 °C or less during the cold pressing step, or from about 20 °C to about 65 °C during the cold pressing step, or preferably from about 25 °C to about 65 °C during the cold pre-pressing step.

4. The process of any one of claims 1 to 3, wherein:(i) the oil content of the sunflower protein concentrate is less than about 2 wt% on a dry basis, less than about 1.5 wt% on a dry basis, or less than about 1 wt% on a dry basis; and / or(ii) the protein content of the sunflower protein concentrate is at least about 60 wt% on a dry basis, or at least about 64 w% on a dry basis.

5. The process of any one of claims 1 to 4, wherein the sunflower protein concentrate is characterized by:(i) a water holding capacity of from about 2 g water / g protein to about 7 g water / g protein, preferably from about 3 g water / g protein to about 5 g water / g protein, and more preferably from about 3 g water / g protein to about 4 g water / g protein; and / or(ii) an oil holding capacity of at least about 1.25 g oil / g protein, preferably at least about 1.5 g oil / g protein, or more preferably from about 1.25 g oil / g protein to about 3.5 g oil / g protein; and / or(iii) an emulsion capacity of at least about 250 g oil / g protein, preferably at least about 300 g oil / g protein, and more preferably at least about 350 g oil / g protein.

6. The process of any one of claims 1 to 5, wherein the sunflower protein concentrate has a protein dispersibility index (PDI) of at most about 25%, preferably at most about 15%, or more preferably at most about 12%, or even more preferably at most about 10%, or from about 1% to about 15%, or more preferably from about 2% to about 10%.

7. The process of any one of claims 1 to 6, wherein the extracted pressed cake is desolventized at a temperature of about 100 °C or less to form the sunflower protein concentrate, preferably wherein the desolventization step is performed under partial vacuum of at most about 100 mmHg, preferably at most about 20 mmHg.

8. The process of any one of claims 1 to 7, further comprising a drying step after the desolventizing step.

9. The process of any one of claims 1 to 8, wherein the alcohol comprises ethanol.

10. The process of claim 9, wherein the ethanol has a concentration of at least about 90 vol%, preferably at least about 95 vol%, and more preferably at least about 98 vol%.

11. The process of any one of claims 1 to 10, wherein the extracting step comprises immersion extraction or percolation extraction, and preferably wherein the extracting step comprises at least two sequential extractions, at least three sequential extractions, at least four sequential extractions, at least five sequential extractions, at least six sequential extractions, or at least seven sequential extractions.

12. The process of any one of claims 1 to 11, further comprising milling the pressed cake obtained in step (b) prior to the extracting step.

13. The process of any one of claims 1 to 12, further comprising optical sorting after the dehulling step to remove hull particles and / or unhulled seeds.

14. A sunflower protein concentrate produced by the process of any one of claims 1 to 13.

15. Use of the sunflower protein concentrate of claim 14 in a food product.

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