Process for enzymatic degumming

A process for degumming a vegetable oil, comprising

• ai. mixing an aqueous alkali with a crude vegetable oil to obtain an oil-water mixture comprising an aqueous solution having a molal ionic strength of between 0.001 and 0.5 mol/kg,
• a. contacting the oil-water mixture of step ai with an enzyme having a phospholipase activity to obtain a vegetable oil,
• b. treating the vegetable oil obtained in step a) with an aqueous solution comprising an acid, a metal chelator, an alkali, or a combination thereof, to obtain an oil-water mixture,
• c. separating the oil-water mixture of step b into an oil composition and an aqueous composition, and,
• d. washing the oil composition with an acid to obtain a degummed vegetable oil.