Physical Refining: Electrolyte Degumming Of Nonhydratable Gums From Selected Vegetable Oils

Nasirullah, Dr. (2004) Physical Refining: Electrolyte Degumming Of Nonhydratable Gums From Selected Vegetable Oils. Journal of Food Lipids, 12 (2). pp. 103-111.

PDF Journal_of_Food_Lipids_12_(2),_2005_103-111.pdf Restricted to Registered users only Download (66kB)

Abstract

<p align="justify">A new degumming protocol has been developed which employs electrolyte solutions to remove nonhydratable gums from soybean, rice bran and mustard oils. It removes nonhydratable gums, mostly phosphatidic acid (PA)and phosphatidyl ethanolamine (PE), which is left out after water degumming,and could not be removed without the use of phosphoric or citric acid. Acid degumming is associated with oil loss (~10%) due to the emulsifying nature and subsequent washings. However, physical degumming with electrolyte solutions, when combined with water degumming, removes nonhydratable gums with much less oil loss (~4%). The water-degummed vegetable oils,when treated with 2% of electrolyte solution, prepared by mixing aqueous solution of 1.5% of potassium chloride and 0.5% of sodium chloride in a ratio of 95 : 5 (v/v), yielded degummed soybean, rice-bran and mustard oils with phospholipid contents as low a 0.05, 0.06 and 0.02%, respectively. Gums recovered through this technique can easily be regenerated and used for commercial purposes.</p>

Item Type:	Article
Uncontrolled Keywords:	degumming nonhydratable gums vegetable oils physical refining
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Dec 2005
Last Modified:	28 Dec 2011 09:25
URI:	http://ir.cftri.res.in/id/eprint/238

Actions (login required)

View Item