Process for improving enzymatic degumming of vegetable oils...

Details Process for improving enzymatic degumming of vegetable oils... Process for improving enzymatic degumming of vegetable oils...

C - Chemistry, Metallurgy

11

B

C11B 1/02 (2006.01) C11B 3/00 (2006.01) C11B 3/04 (2006.01)

Patent

CA 2550408

A process controls enzymatic degumming characteristics which cause fouling of post-reactor equipment of industrial scale processing of edible oils. An anti~- fouling agent including an organic or mineral acid is added after the reactor and before any post-~reactor equipment such as heat exchangers and centrifuges. Typically the anti-fouling agent is added at greater than about 100 ppm of the oil, and typically the pH of the aqueous phase of the oil is between about 3.5 and 4.2.

Cette invention concerne un processus permettant de maîtriser les caractéristiques de dégommage qui provoquent un encrassement du matériel post-réacteur utilisé dans le traitement des huiles alimentaires à l'échelon industriel. On ajoute un agent anti-salissures comprenant un acide organique ou minéral en aval du réacteur et en amont de tout matériel post-réacteur tel qu'échangeurs de chaleur ou centrifugeuses. On ajoute en général une dose d'agent anti-salissures supérieure à quelque 100 ppm d'huile et le pH de la phase aqueuse de l'huile se situe normalement entre 3,5 et 4,2 environ.

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