Process for enzymatically degumming vegetable oil

Details Process for enzymatically degumming vegetable oil Process for enzymatically degumming vegetable oil

1994-11-16

1996-09-24

Spear, Frank

Liquid purification or separation

Processes

Separating

210651, 210806, B01D 6158

Patent

active

055587810

ABSTRACT:
A process is disclosed for enzymatically degumming vegetable oil where 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 on the oil at temperatures from 20.degree. to 90.degree. C. with stirring. Before or after a separation of the degummed oil a separation promoter or a solubilizer is added at temperatures from 20.degree. to 90.degree. C. to the liquid which has been withdrawn from the degumming reactor. A substantially sludgefree solution, which contains used enymes, is thus recovered and is recycled at least in part to a location preceding the degumming rector. The content of recycled used enzymes in the total amount of the enzymes dispersed in the oil is at least 10%.

REFERENCES:
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Fat Science Technology, vol. 95, No. 8, pp. 300-304 (1993).
Database WPI:JP A 52096790; Aug. 13, 1977.
Biochemical Engineering and Biotechnology Handbook, pp. 51-55 (1983).
Biotechnology Vch, vol. 2, pp. 663-665, 1985.
Agric. Biol. Chem. 51(1),pp. 37-45 (1987).
Database WP JP Jun. 13, 1990.

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