CONTINUOUS ULTRASONIC DEGUMMING OF CRUDE SOYBEAN OIL

Ultrasonic energy has been applied to continuous degumming for the efficient removal of phospholipids from crude soybean oil. The crude oil and water (2.0% by weight) were pumped through an ultrasonic processing cell, oil and hydrated gums were separated by centrifugation, and the recovered oil was vacuum bleached. The degummed and bleached oil had a residual phosphorus content of less than 10 ppm and was subsequently deacidified-deodorized in all-glass laboratory deodorization equipment. Odor and flavor evaluation indicated that the salad oil produced by the process of ultrasonic degumming/deodorization-deacidification was equivalent in quality and stability to a conventionally processed salad oil. © 1990 The American Oil Chemists' Society.