PROCESS FOR IMPROVING ENZYMATIC DEGUMMING OF VEGETABLE OILS AND REDUCING FOULING OF DOWNSTREAM PROCESSING EQUIPMENT

摘要

A process controls enzymatic degumming characteristics which cause fouling of post-reactor equipment of industrial scale processing of edible oils. An anti-fouling agent including an organic or mineral acid is added after the reactor and before any post-reactor equipment such as heat exchangers and centrifuges. Typically the anti-fouling agent is added at greater than about 100 ppm of the oil, and typically the pH of the aqueous phase of the oil is between about 3.5 and 4.2.