Enzymatic treatment of vegetable oils

Keclon has developed a proprietary enzymatic solution that offers an alternative to conventional aqueous degumming of raw vegetable oil. Among the different advantages of Keclon's enzymatic methods are the extra-yield of degummed oil (greater than 2% p/p), lower refining costs, all these combined with a reduction in by-products, effluents, and waste products. Keclon enzymatic degumming uses a mixture of enzymes that specifically reacts with the phospholipids (PL) present in the crude oil. This combination of phospholipases converts the PLs into diacylglycerides (DAG), which are recovered in the oil phase, releasing the polar heads of the PLs, which are soluble in water. The reduction of PLs concentration leads to a reduced formation of emulsions translating into a lower amount of oil retained with the aqueous phase. The interfaces are also sharper enabling a much easier separation of the phases. Very importantly, the DAG produced in the hydrolysis of the PLs increase the oil phase, resulting in an increase in the overall oil yield obtained.