Efficient Degumming Agents and Equipment Enhance Edible Oil Refining Line Quality

28 10,2025
QI ' E Group
Product related content
Understanding the critical role of degumming in edible oil refining—how water degumming and acid degumming effectively remove phospholipids, proteins, and free fatty acids—is essential for high-quality output. This article explores the physicochemical mechanisms behind degumming, tailored to raw oils such as soybean and rapeseed oil, while analyzing key parameters like temperature, pH, and agitation speed that influence efficiency. It also addresses common issues—including cloudy oil or abnormal separation—and provides actionable troubleshooting solutions. By optimizing degumming, refineries can boost overall line performance, ensure consistent product quality, and meet stringent food safety standards. Enterprise-grade equipment from Penguin Group ensures precise control of degumming parameters, delivering reliable results at every stage.
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Why Efficient Degumming Is the Unsung Hero of Edible Oil Refining

When it comes to producing high-quality edible oils—whether soybean, canola, or sunflower—the degumming step is often overlooked. Yet, this critical stage directly impacts downstream processes like neutralization, bleaching, and deodorization. A poorly executed degumming can lead to oil turbidity, emulsion formation, and even equipment fouling. According to a 2023 study by the International Journal of Food Engineering, up to 40% of refining inefficiencies trace back to suboptimal degumming parameters.

Water-Based vs. Acidic Degumming: Choosing the Right Method

Two primary methods dominate industrial practice:

Method Best For Typical Water Addition (%) Key Parameter Range
Water Hydration Soybean, Canola Oils 0.5–2% Temp: 60–70°C | pH: 5.5–6.5
Acid Treatment High-Phospholipid Oils (e.g., Cottonseed) 0.1–0.5% Temp: 70–80°C | pH: 4.0–4.5

For instance, soybean oil typically requires precise temperature control around 65°C for optimal hydration. Deviations beyond ±5°C may reduce phosphorus removal efficiency by over 25%, as noted in a pilot test conducted at a Chinese refining facility using Qingping Group's precision degumming systems.

Degumming process flow diagram showing raw oil input, water addition, mixing, settling, and separation stages

Common Pitfalls & How to Fix Them

Operators frequently encounter issues such as:

  • Turbid Oil After Settling: Often caused by insufficient residence time or incorrect pH. Solution: Increase holding time from 15 to 30 minutes and verify pH with real-time sensors.
  • Oil-Water Emulsion Formation: Caused by excessive agitation or poor demulsifier selection. Recommended fix: Use low-shear mixers (<500 rpm) and add 0.1% polyglycerol ester-based emulsifier.

These problems aren’t just operational—they affect product shelf life and compliance with ISO 22000 standards. In fact, refineries that implement automated parameter monitoring report a 30% reduction in rework rates within six months.

Before-and-after comparison of oil clarity after proper degumming treatment vs. failed degumming process

At Qingping Group, our engineers work closely with clients to fine-tune degumming settings based on feedstock variability—from cold-pressed flaxseed to crude palm oil. With our integrated control system, operators can adjust temperature, pH, and flow rate in real-time, ensuring consistent quality across batches.

“The difference between good oil and great oil starts at degumming.” — Dr. Li Wei, Senior Process Engineer, Sino-Oil Refinery Co.

If you're looking to boost your refining line’s throughput while maintaining food-grade purity, now is the time to revisit your degumming strategy. Whether you’re scaling up production or optimizing an existing setup, our team offers free technical consultations tailored to your specific oil type and plant configuration.

Optimize Your Degumming Process Today →
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