Enzymatic treatment of edible oils

Chemistry: molecular biology and microbiology – Process of utilizing an enzyme or micro-organism to destroy... – Treating animal or plant material or micro-organism

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435262, 435267, C11C 100, C07G 1700

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active

052643670

ABSTRACT:
The content of phosphorus-containing components and the iron content of an edible vegetable or animal oil, preferably an oil such as soybean oil which has been wet-refined to remove mucilage, are reduced by enzymatic decomposition by contacting the oil with an aqueous solution of phospholipases A.sub.1, A.sub.2, or B and then separating the aqueous phase from the treated oil.

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