Understanding Degumming in Edible Oil Refining: How to Effectively Remove Phospholipids for Stable Downstream Processing

Why Proper De-gumming Is the Foundation of High-Quality Edible Oil Refining

In the edible oil refining process, de-gumming is often treated as a preliminary step—but it’s actually the cornerstone that determines whether your downstream operations (neutralization, bleaching, and deodorization) run smoothly or not. According to industry data from the International Society of油脂 Chemists (ISOC), over 60% of refineries report increased operational costs due to incomplete phospholipid removal in crude oil.

Phospholipids are natural emulsifiers in crude oil. If left behind after de-gumming, they can cause serious issues:

• Increased bleaching agent consumption: Up to 25–40% more adsorbent needed if phospholipids remain—costing an average of $300–$800 per ton of oil.
• Equipment fouling: Phospholipid residues form sticky deposits on heat exchangers and distillation columns, reducing efficiency by up to 15%.
• Steam waste: Inadequate water washing leads to higher steam usage during deodorization—a hidden cost many overlook.

Real-World Failures: What Went Wrong?

A case study from a South Asian palm oil refinery revealed that poor mixing during de-gumming caused inconsistent hydration. Their moisture content varied between 0.8% and 2.5%, leading to unpredictable results. The result? A 30% spike in filter press downtime and a 12% drop in yield over three months.

The key takeaway? Success lies in precise control—not just of chemistry, but of process parameters like pH (ideal range: 4.2–4.8), temperature gradients (typically 50–65°C for hydration), and mechanical mixing intensity.

“De-gumming isn’t just about removing gums—it’s about setting the stage for predictable performance across the entire refining line.” — Dr. Lena Zhang, Senior Process Engineer at Global AgriTech Solutions

Modern refineries are moving toward automation. Installing real-time pH and temperature sensors with PLC-based control systems has helped some plants reduce variability in de-gumming outcomes by over 70%. This shift—from experience-driven to data-driven—is no longer optional; it's essential for competitiveness.