degummingin

Degumming is a process used in various industries, primarily in the refining of vegetable oils and the production of certain industrial chemicals. In the context of vegetable oils, degumming refers to the removal of gums, which are naturally occurring phospholipids and other impurities. These gums can cause undesirable characteristics in the final oil, such as cloudiness, poor stability, and interference with further refining processes like bleaching and deodorization.

There are several methods of degumming. Water degumming is a common technique where water is added to the crude oil, causing the phospholipids to hydrate and precipitate out. Acid degumming uses a weak acid, such as phosphoric acid, to further enhance the precipitation of gums, particularly for oils with high gum content. Enzymatic degumming employs enzymes to break down complex phospholipids into more easily removable forms.

The degumming process typically involves mixing the oil with the degumming agent, followed by separation, often through centrifugation. The separated gum phase is then usually processed further to recover valuable lecithin, a widely used emulsifier in food and industrial applications. The degummed oil is then ready for subsequent refining steps. Outside of edible oils, degumming can also refer to the removal of natural gums or mucilages from other materials, for example, in the processing of natural fibers or in the production of certain adhesives.