Optimizing Dehydration Strategies for High-Phospholipid Oils: A Deep Dive into Sunflower Oil Refining Process Adjustments

16 10,2025
QI ' E Group
Industry Research
This article explores how to optimize the degumming process for high-phospholipid oil sources such as sunflower oil by analyzing four critical parameters—water addition rate, temperature control, mixing intensity, and settling time. Real-world case studies reveal common operational pitfalls like misjudging endpoint clarity, overlooking raw material variability, and improper equipment selection. Specialized degumming strategies tailored to phospholipid-rich feedstocks are proposed, alongside the integration of online conductivity monitoring for enhanced precision and automation. These insights support consistent, high-quality refining outcomes in edible oil production.
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Optimizing De-gumming for High-Phospholipid Oils: A Practical Guide to Process Control

When processing high-phospholipid oils like sunflower oil, even minor deviations in de-gumming can lead to significant downstream quality issues—from reduced shelf life to filtration bottlenecks. Industry data shows that improper de-gumming causes up to 15% yield loss in refining plants without standardized SOPs. This article breaks down how moisture levels, temperature profiles, mixing intensity, and settling time interact—and how to adjust them based on raw material variability.

Key Variables That Make or Break Your De-gumming Efficiency

De-gumming isn’t a one-size-fits-all step—it’s a dynamic process influenced by feedstock composition. For example:

Parameter Ideal Range (Sunflower Oil) Impact of Deviation
Water Addition (%) 0.5–1.2% Too low → incomplete hydration; Too high → emulsification risk
Temperature (°C) 50–65°C Below 50°C → slow reaction; Above 70°C → phospholipid degradation
Mixing Speed (rpm) 100–150 rpm High speed → foaming; Low speed → poor hydration
Settling Time (min) 60–90 min Shorter than 60 min → gum removal efficiency drops by ~20%
“In our plant audits, we found that 70% of de-gumming failures were due to inconsistent moisture addition—not equipment failure.” — Dr. Elena Müller, Food Processing Consultant at IFST

Real-World Pitfalls vs. Proven Solutions

Case Study: A European refiner experienced recurring filter clogging after switching from soybean to sunflower oil. The root cause? They used the same water ratio (0.8%) and temperature (60°C) as soybean oil—ignoring sunflower’s higher phospholipid content (avg. 1.8% vs. 0.9%). After adjusting water to 1.1% and increasing settling time to 85 minutes, their gum removal rate improved from 78% to 94%, reducing filter change frequency by 40%.

This is why a customized de-gumming strategy per oil type matters more than ever—especially with rising demand for clean-label oils in EU and North America markets.

Diagram showing the dehydration and hydration phases in a typical sunflower oil de-gumming process

Modern Tools: From Manual Checks to Smart Monitoring

Traditional methods rely heavily on visual inspection or manual conductivity tests—which often miss subtle shifts in phospholipid concentration. By integrating real-time electroconductivity sensors, refineries have seen:

  • 30% faster endpoint detection
  • 15% reduction in over-hydration incidents
  • Improved consistency across batches (±2% variation vs. ±8% previously)

These tools aren’t just for large-scale operations—they’re now accessible via modular retrofit kits compatible with existing mixers and separators.

If you're looking to reduce waste, boost throughput, and ensure consistent product quality in your edible oil refining line, it's time to rethink your de-gumming approach.

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