Vegetable oil enzymatic degumming process by means of aspergillus phospholipase
AssigneesRoehm GmbH, Metallgesellschaft Aktiengesellschaft
InventorsFridolin Loeffler, Hermann Plainer, Bruno Sproessler, Hans Ottofrickenstein
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Abstract
A 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.
Claims26
A process for reducing content of phosphorus-containing components in vegetable oils, which comprises subjecting one or more vegetable oils containing said phosphorus-containing components to a mixture of phospholipases obtained from Aspergillus, said phospholipase mixture, comprising:
- i) an enzyme having phospholipase A.sub.1 activity, or an enzyme having phospholipase A.sub.2 activity, or both;
- and
- ii) an enzyme having lysophospholipase activity.
Dependencies are inferred from the claim text.