ENZYMATIC METHOD OF DEGUMMING VEGETABLE OILS BY MEANS OF ASPERGILLOUS PHOSPHOLIPASE

摘要

PCT No. PCT/DE96/01190 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Jul. 4, 1996 PCT Pub. No. WO97/05219 PCT Pub. Date Feb. 13, 1997A degumming step in the production of edible oils is disclosed. Vegetable oils 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.