ENZYMATIC PROCESS FOR DEGUMMING PLANT OILS USING ASPERGILLUSPHOSPHOLIPASE

摘要

A degumming step in the production of edible oils is disclosed. Vegetable oi ls from which hydratable phosphatides have preferably been eliminated by a previous aqueous degumming process, are freed from non- hydratable phosphatides by an enzymatic treatment, so that they may be physically refined. The main characteristic of the invention is the use of phospholipase from an Aspergillus strain. The process is gentle, economical and environment-friendly.