Rapeseed cake from pressing the rapeseed oil was decompd. in aq. suspension (20% by mass) under subcritical conditions (200-280 degrees C) for up to 60 min in order to separate amino acids, saccharides and fatty acids. The expt. design (Doehlert array) was used to model the process. Max yields of amino acids and saccharides were 22.3% (210.9 degrees C, 21.4 min) and 4.9% (238.3 degrees C, 22.3 min), resp., whereas the max conversion degree of triacylglycerols to fatty acids was 0.99 (256 degrees C, 40.9 min).