Crude oil obtained by oilseed processing has to be refined before the consumption in order to remove undesirable compounds. These components are commonly eliminated by chemical refining or physical refining methods. The physical refining required a phosphorous content below 10 mg/kg to be successful. Degumming is the first step in the refining process of vegetables oils, and it removes phospholipids and mucilaginous gums that affect quality and storability. The generally practiced methods use water or acid as degumming agent. In recent decades, the oil industry has developed biotechnological processes to replace traditional methods. Enzymatic degumming is an alternative to achieve the low phosphorus levels that are required for physical refining. Compared to traditional processes, the enzymatic degumming technology presents some advantages such as the minimum environmental damage, the reduction in the operation costs and the improved in quality and oil yield.

Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Investigaciones y Desarrollo Pesquero; Argentina