Enzymatic treatment of edible oils
AssigneesRohm Co., Ltd., Metallgesellschaft Aktiengesellschaft
InventorsErik Aalrust, Wolfgang Beyer, Hans Ottofrickenstein, Georg Penk, Hermann Plainer, Roland Reiner
Life of this patent
Estimating the term…
Abstract
The content of phosphorus-containing components and the iron content of an edible vegetable or animal oil, preferably an oil such as soybean oil which has been wet-refined to remove mucilage, are reduced by enzymatic decomposition by contacting the oil with an aqueous solution of phospholipases A.sub.1, A.sub.2, or B and then separating the aqueous phase from the treated oil.
Claims14
A method for reducing the content of phosphorus-containing components in an edible oil from which mucilage has previously been removed and which has a phosphorus content from 50 to 250 parts per million, which method comprises contacting said oil at a pH from 4 to 6 with an aqueous solution of a phospholipase A.sub.1, phospholipase A.sub.2, or phospholipase B which is emulsified in the oil until the phosphorus content of the oil is reduced to less than 5 parts per million, and then separating the aqueous phase from the treated oil.
Dependencies are inferred from the claim text.