Concentrates and Isolates obtained by the wet method

Depending on the raw material, flour, concentrates and isolates are obtained through various simple technical processses.
The constituents of flour can be separated in an aqueous solution  in order to increase the protein content. 


The solubility of proteins and their separation by precipitation or ultrafiltration gives protein-rich products called isolates. Oil concentrates are obtained by washing the flour with a mixture of water and alcohol. 
Flour, concentrates and isolates are usually dry, fairly fine and powdery.


Flour and concentrates can be texturised differently by applying heat-extrusion treatment.
 

Flour and concentrates obtained by drying

 
Flour is made simply by milling (grinding) the grains. 
Eg. Bean or lupin flour


Lipids can be removed from soya flour before crushing or toasting depending on how it is intended to be used. 


Concentrates and Isolates obtained by the wet method


The composites can be separated in a water solution to increase the protein content of flour. 


The solubility of proteins and their separation by precipitation or ultrafiltration gives products which are very high in protein: isolates. Oleaginous concentrates are obtained by washing the flour with a mixture of water and alcohol.


Flour, concentrates and isolates are usually dry products in the form of a fairly fine powder. 


The structure of flour and concentrates may be altered via texturisation for example by heat extrusion.