| abstract |
A processed vegetable seed fiber, particularly corn and soybean fiber, for use in food products is disclosed. Processing is accomplished by heating an aqueous slurry of the crude vegetable seed fiber to about 155 DEG -180 DEG F., and then maintaining the pH of the heated slurry in the range of about 2.5 to 5.0. The elevated temperature of the slurry is maintained for up to about 15 to 60 minutes while the slurry is agitated. The resulting acid-pasteurized slurry is then dewatered to obtain a fiber material at about 20-30% dry solids. Fresh water is then added to the dewatered fiber material to reslurry it to about 3-4% dry solids. The reslurried fiber material is agitated at a temperature up to about 140 DEG F. for about fifteen to thirty minutes, dewatered a second time, and then dried to about 10% moisture. |