The aim of this study was to investigate the rate of the extraction of corn germ with carbon dioxide + ethyl alcohol mixtures. The effect of the amount of ethyl alcohol entrainer on the composition of oils as well as on the nutritive value and functional properties of defatted proteins was examined. Laboratory experiments were carried out at constant pressure and temperature (300 bar, 315 K) with the amount of ethyl alcohol ranging from 0% to 10% by weight in CO,. Because of higher solubility of the oil with increasing alcohol concentrations the extraction time was decreased significantly. The phospholipid content of the oil samples was higher by increasing the alcohol concentration. The emulsifying, foaming and absorption properties of the isolated proteins were better when ethyl alcohol was used in the supercritical solvent mixture. Fatty acid compositions were only slightly different for oils obtained by CO2 with and without entrainer fluid extractions.