A PROCESS FOR REDUCING FOULING OF INDUSTRIAL SCALE EDIBLE OIL PROCESSING EQUIPMENT

摘要

A process for reducing fouling of industrial scale edible oil processing equipment, comprising reacting a crude Vegetable oil source of edible vegetable oil with an enzyme thereby cleaving fat components of the crude vegetable oil source to provide cleaved and hydrated sites of the phospholipid to provide a reacted edible oil that is an enzymatically treated edible oil; thereafter adding a post-reaction anti-foulng component to the reacted edible oil to provide a post-reaction mixture thereof, wherein said anti-fouling component is an organic or mineral acid suitable for use with food for humn consumption added in an amount between 100 ppm and 300 ppm and reduces the pH of said reacted edible oil's aqueous phase to not greater than 4.5 pH; passing a flow of said post-reaction mixture of reacted edible oil and anti-fouling component into and through post-reaction equipment; and thereby reducing or preventing calcium or magnesium citrate salt fouling on working surfaces of the post-reaction equipment through the action of said anti-fouling component present within said reacted edible oil of the post-reaction mixture while the post-reaction mixture is within the post-reaction equipment.