Improving enzymatic degumming of sunflower oil
Abstract
Crude vegetables oils contain different type of impurities, such as phospholipids, lipoproteins and other polar lipids. These substances can be removed during chemical refining of vegetables oils together with free fatty acids. Recently, the enzymatic degumming of vegetables oils was proposed as an alternative to water/acid degumming. This project aims to investigate the effect of new enzyme preparations with phospholipase activities on the effectiveness of enzymatic degumming of sunflower oil and to evaluate the use of these enzyme preparations for the recovery of oil from phosphatidic precipitates. The results of this project can be used by the sunflower oil producers to achieve an increase in oil yield, an improvement of its quality, a reduction of the amount of fatty waste and an increase in the profitability of the production.
Project staff
Thu Ha Nguyen
Priv.-Doz. Dr. Thu Ha Nguyen
thu-ha.nguyen@boku.ac.at
Tel: +43 1 47654-75215
Projektleiter*in
01.06.2023 - 31.05.2025