degummoinnin

Degummoinnin, also known as degumming, is a process used in the oil and fat industry to remove phospholipids from oils and fats. These phospholipids, which include lecithin, are naturally occurring compounds that can affect the quality and stability of the oil or fat. Degumming is particularly important in the production of edible oils, where the presence of phospholipids can lead to issues such as gum formation, reduced shelf life, and altered flavor.

The degumming process typically involves the addition of a solvent, such as ethanol or isopropyl alcohol, to the oil or fat. The solvent selectively dissolves the phospholipids, which are then removed through filtration or centrifugation. The resulting degummed oil or fat is free from phospholipids and has improved stability and shelf life.

Degumming is a crucial step in the refining of oils and fats, ensuring that the final product meets the required quality standards. It is commonly used in the production of vegetable oils, such as soybean, corn, and palm oils, as well as in the processing of animal fats. The effectiveness of the degumming process can be influenced by factors such as the type of solvent used, the temperature, and the duration of the treatment. Proper degumming is essential for maintaining the quality and safety of edible oils and fats.