Abstract:
High phosphatide containing oil like soybean oil water degumming alone is? not
satisfactory to reduce the phosphatide content below 10ppm which is the required
level for further processing. Therefore enzymatic process is used together with
water degumming. The phosphatide (Gum) content of soybean oil was 700-750ppm.
The enzymatic degumming process was employed to reduce the level of
phosphatide (P) to 10 ppm at lOhrs without mixing. A combined process exhibiting
with a stirrer mixing speeded the, reduction of the gum level at 7hrs of mixing
duration, while a normal mixing followed by initial emulsification (15 min) speedup
the reduction at 6hrs. On the other hand initial emulsification (15 min) with normal
mixing (2000 rpm) at 2.0 ml enzyme level gave the same result at 5hrs. Gum level
of the water degummed oil (150ppm to 180ppm), which was used as a starting
material for the two-step process was efficiently reduced at 4hrs. Initial
emulsification (15 min) with normal mixing (2000 rpm) at 1.0 ml enzyme level the
water degummed oil gave the same result at 3hrs. This condition is thus most
preferable. Among these process the initial emulsification with normal mixing gave
better result than the normal mixing, and two step process were faster than the
combined process.
