Chemical degumming of crude vegetable oils

Details Chemical degumming of crude vegetable oils Chemical degumming of crude vegetable oils

C - Chemistry, Metallurgy

11

B

260/498.4

C11B 3/04 (2006.01)

Patent

CA 1157883

ABSTRACT A process for degumming a crude vegetable oil, especi- ally rapeseed oil, containing gums in the form of hydratable and non-hydratable phospholipids to provide degummed oil hav- ing a low residual phosphorus content by maintaining the crude oil at a temperature of about 40°C. or above 40°C., preferably within the range of from about 40° to about 75°C., and then adding an organic acid, such as citric acid, follow- ed by water, under effective mixing conditions to achieve hydration of the acid-conditioned phospholipids and finally subjecting the oil/acid/water mixture, to centrifugation to separate aqueous sludge therefrom and provide the desired degummed vegetable oil which is suitable for further refin- ing.

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