DEGUMMING OF VEGETABLE OIL WITH ENZYME

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 o...

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Bibliographische Detailangaben
Hauptverfasser:	YOERUGU SHIYUROETSUPERU, HENINGU BUUHORUTO, RUDORUFU BOENSHIYU
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PERFUMES PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	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 DEG to 90 DEG C. with stirring. Before or after a separation of the degummed oil a separation promoter or a solubilizer is added at temperatures from 20 DEG to 90 DEG C. to the liquid which has been withdrawn from the degumming reactor.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%.