Plant proteins from oilseeds as a by-product of oil extraction have so far remained largely unused in human nutrition. In rapeseed oil production, the oil is pressed from the seed and press cake remains as a by-product, which is currently used predominantly (60 %) only as animal feed. Only a small proportion of 30 % is used in the food sector, although the protein fraction of partially deoiled rapeseed press cake or rapeseed extraction meal is of particular interest for this.

The aim of the research project is to gain basic knowledge to expand the range of applications of the by-products rapeseed press cake and rapeseed extraction meal or the products and fractions obtained from them. By applying mild fractionation processes, such as an aqueous direct extraction, as well as a dry fractionation (grinding, sifting) and a combination of a dry and aqueous fractionation process, mixed fractions are to be obtained, which will be used as functional ingredients in model systems. With regard to an application in bread and yoghurt, the project focuses on solid foams (baked goods) and gels (acid-induced gels) in addition to oil-in-water emulsions (oil-water emulsions).