Process for improving enzymatic degumming of vegetable oils and reducing fouling of downstream processing equipment
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United States of America Patent
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May 11, 2010
Grant Date -
Jun 14, 2007
app pub date -
Dec 17, 2004
filing date -
Dec 19, 2003
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Abstract
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.
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