Degumming
water degumming
Water Degumming is the simplest and most traditional method of removing phospholipids (gums) from crude vegetable oils. It involves mixing the oil with hot water or steam to hydrate the gums, which are then separated by centrifugation. This process effectively removes hydratable phospholipids and produces valuable lecithin as a byproduct. It is commonly used for low-phosphorus oils such as sunflower and palm oil.
acid degumming
Acid Degumming is an advanced refining process that uses phosphoric or citric acid to remove both hydratable and non-hydratable phospholipids from crude oils. The acid converts non-hydratable gums into a removable form, achieving higher phosphorus reduction than water degumming. It is widely used for high-phosphorus oils like soybean and rapeseed, preparing them effectively for further refining stages.
enzymatic degumming
Enzymatic Degumming is a modern, highly efficient process that uses phospholipase enzymes to break down phospholipids in crude vegetable oils. It achieves ultra-low phosphorus levels with minimal chemicals and lower temperatures. This eco-friendly method delivers superior lecithin quality and higher oil yield, making it ideal for premium edible oils and high-value biodiesel feedstocks.