Chemistry: molecular biology and microbiology – Process of utilizing an enzyme or micro-organism to destroy... – Treating animal or plant material or micro-organism
Patent
1998-01-26
1999-12-14
Redding, David A.
Chemistry: molecular biology and microbiology
Process of utilizing an enzyme or micro-organism to destroy...
Treating animal or plant material or micro-organism
435267, 435913, 435917, 435918, C11C 100
Patent
active
06001640&
DESCRIPTION:
BRIEF SUMMARY
SPECIFICATION
Vegetable oil enzymatic degumming process by means of Aspergillus phospholipase.
1. Field of the Invention
The invention relates to the process step of degumming in the production of food oils, where plant oils from which hydratizable phosphatides were preferably removed, to a great extent, by means of prior aqueous degumming, are freed from non-hydratizable phosphatides by means of enzyme treatment, to such an extent that they can be subjected to physical refining. The process is gentle, low-cost and environmentally safe.
2. State of the Art
The recognized refining processes for the production of food oils of the highest quality generally comprise the process steps of degumming, de-acidification, as well as bleaching and deodorization. In recent times, great efforts have been made to make the degumming process, in particular, more efficient and cost-effective. The desired goal in this connection is to degum the oil to such an extent that it can subsequently be de-acidified by means of distillation. The latter distillative de-acidification process has the great advantage, as compared with the conventional process of de-acidification by means of neutralization, that no waste is produced. However, a prerequisite for implementing this process is a very low content of phosphatides, e.g. a phosphorus content of less than 15 ppm in the oil, preferably less than 10 ppm. A phosphorus content of <5 ppm is ideal.
The mucilage substances in plant oils consist primarily of mixtures of phosphatides, with the amount and composition being dependent on the type of oil seed and the method of obtaining the oil. The great majority of phosphatides can be separated from their micellar solutions by means of hydratization, and used for obtaining lecithin. This process is referred to as wet degumming. A small portion of phosphatides is not hydratizable and remains in the oil. The chemical nature of these "non-hydratizable phosphatides" (NHP) is not completely clear. Studies have shown that they consist of calcium and magnesium salts of phosphatide acids, in a proportion of more than 50% (see Hermann Pardun, Die Pflanzenlecithine [Plant lecithins], Verlag fur chem. Industrie H. Ziolkowsky KG, Augsburg, 1988, page 181). The goal of conventional technical degumming processes is to remove the non-hydratizable phosphatides from the oil to the greatest extent possible. The usual processes applied at present include the "Superdegumming process" and the "Unidegumming" process of the Unilever company, the "Total Degumming ("TOP") process" of the Vandemoortele company, the "Alcon process" of the Lurgi company, and the "UF process" of the company Krupp Maschinentechnik GmbH. In many instances, traditional aqueous degumming for removing hydratizable phosphatides is integrated into these processes, or precedes them.
It is typical for all these degumming processes that only purely mechanical or physical-chemical processes are applied, and these are not always optimally suited for all oil qualities. The apparatus requirement and the energy expenditure of all these processes are great, and in addition, there is no guarantee that the low phosphorus contents required for subsequent de-acidification by distillation will be achieved.
In some of these degumming processes, acid treatment is used as the active principle. It is known that strong acid agents are suitable for post-degumming of oils pre-degummed with water (see Pardun, loc. cit., pages 185-189, or U.S. Pat. No. 4,698,185). Preferably, citric acid is used in this connection.
An effective enzymatic process for degumming is presented, for the first time, in the European patent application 0 513 709. Here, a food oil pre-degummed with water is emulsified with an aqueous solution of a phospholipase (A.sub.2, A.sub.1, B), and separated from this aqueous phase. After this process, the oil contains less than 5 ppm phosphorus and is suitable for subsequent de-acidification by distillation. Important process parameters are emulsification of the aqueous phase which contains the enzy
REFERENCES:
patent: 5288619 (1994-02-01), Brown et al.
patent: 5314706 (1994-05-01), Colarow et al.
Process Biochemistry, vol.I 30, No. 5, 1995.
Loeffler Fridolin
Ottofrickenstein Hans
Plainer Hermann
Sproessler Bruno
Metallgesellschaft AG
Redding David A.
Roehm GmbH
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