Water Degumming vs Acid Degumming: Process Parameter Selection Guide for Different Vegetable Oils

30 10,2025
QI ' E Group
Application Tutorial
In edible oil refining, degumming is the critical first step that directly impacts product quality and downstream process efficiency. This practical guide compares water-based degumming and acid degumming—explaining their chemical mechanisms, optimal temperature, pH, and agitation settings for oils like soybean and rapeseed. Learn how to match your raw material type with the right method to avoid common issues such as cloudy oil or abnormal separation. Real-world troubleshooting tips and process flow insights help you enhance production reliability and quality control across your refining line.
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Why Choosing the Right Degumming Method Matters for Your Edible Oil Production

You’re likely familiar with the critical role degumming plays in edible oil refining—it’s not just a step; it’s the foundation that determines your final product quality, downstream processing efficiency, and even equipment longevity. Whether you're managing a small-scale plant or overseeing a large production line, selecting between water-based degumming and acid-based degumming should be based on science—not guesswork.

How Do Water and Acid Methods Differ Physically and Chemically?

Water degumming relies on hydrolysis of phospholipids using water or dilute acid (typically 0.1–0.5% citric acid). It's ideal for oils with low free fatty acid (FFA) content (<1%)—like soybean or canola oil—and typically operates at 60–70°C. In contrast, acid degumming uses phosphoric acid (usually 0.2–0.5%) to convert gums into insoluble phosphatides, making it suitable for high-FFA oils such as palm or sunflower oil.

Parameter Water Degumming Acid Degumming
Optimal Temp (°C) 60–70 50–60
pH Range 5.5–6.5 2.5–3.5
Mixing Speed (rpm) 150–250 100–200

Tailor Parameters Based on Feedstock Type

If you're processing soybean oil, water degumming at 65°C with pH 6.0 and mixing speed around 200 rpm will give you >95% gum removal efficiency. But if your feedstock is high-FFA rapeseed oil (say, FFA > 2%), switching to acid degumming at 55°C with 0.3% phosphoric acid gives better results—up to 98% gum elimination compared to only 85% with water-only methods.

Remember: improper parameter settings lead to real-world issues. For example, running water degumming above 75°C may cause protein coagulation, leading to emulsification—a common reason for oil haze after centrifugation.

Troubleshooting Common Degumming Failures

  • Oil appears cloudy post-degumming: Likely due to insufficient settling time or incorrect temperature control. Increase hold time by 10–15 minutes and check if the oil is cooled gradually before separation.
  • Unusual layering or gel formation: Could indicate excessive acid addition or poor mixing. Reduce acid concentration to 0.25% and ensure uniform dispersion via proper agitation.
  • High moisture content in dehydrated oil: Often caused by inadequate drying after degumming. Implement a two-stage vacuum dryer set at 80°C for 30 mins to reduce residual water to <0.1%.

These aren’t hypotheticals—they’re what our clients report weekly in their refineries. A single misstep in degumming can cascade into higher soap stock volumes, increased neutral oil loss, and more frequent maintenance cycles.

Diagram showing the flow of oil through a degumming unit with temperature and pH controls highlighted

The truth? The right degumming method doesn't just improve yield—it boosts your entire operation’s reliability. By optimizing this early stage, you reduce downtime, lower chemical costs, and enhance shelf life consistency across batches.

Ready to refine smarter—not harder? Explore how our industrial-grade degumming solutions have helped over 50 manufacturers increase throughput by up to 18% while cutting gum residue by 30%. Let us help you turn process variability into predictable performance.

Optimize Your Degumming Process Today

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