Process of degumming vegetable oil by means of enzymes

Details Process of degumming vegetable oil by means of enzymes Process of degumming vegetable oil by means of enzymes

C - Chemistry, Metallurgy

12

S

C12S 3/18 (2006.01) C11B 3/00 (2006.01)

Patent

CA 2136050

ABSTRACT The vegetable oil to be degummed is adjusted to a pH from 3 to 6 and is mixed with an aqueous enzyme solution, which contains one of the enzymes phospholipase A1, A2 or B. In a degumming reactor the enzymes are permitted to act in the oil at temperatures from 20 to 90°C with stirring. Before or after a separation of the degummed oil a separation promoter or a solubilizer is added at temperatures from 20 to 90°C to the liquid which has been withdrawn from the degumming reac- tor. A substantially sludgefree solution, which contains used enzymes, is thus recovered and is recycled at least in part to a location preceding the degumming reactor. The content of re- cycled used enzymes in the total amount of the enzymes dis- persed in the oil is at least 10%.

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