Effect of degumming conditions on removal and quality of soybean lecithin

@article{List1981EffectOD,
  title={Effect of degumming conditions on removal and quality of soybean lecithin},
  author={Gary R. List and J. M. Avellaneda and Timothy L. Mounts},
  journal={Journal of the American Oil Chemists Society},
  year={1981},
  volume={58},
  pages={892-898}
}
A commercially extracted crude soybean oil (570 ppm phosphorus, 1.74% acetone insolubles) was degummed in the laboratory under a wide range of reaction conditions (water concentration, temperature, time and agitation). The reaction conditions were correlated with phosphorus removal from the oil as well as with color and acetone-insoluble content of the gum fraction. Efficiency of removal of phosphorus-containing compounds was independent of time, temperature and agitation. Water concentration… CONTINUE READING

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