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2025 AOCS Annual Meeting & Expo.

Processing

Insights Into Industry Dynamics: Crushing, Processing, Regulations, and Challenges

Enzymatic degumming: the learning from a decade of practices

Tuesday, April 29, 2025

1:35 PM – 1:55 PM PST

Room: C124

Presenting Author(s)

LA

Luiza Avezum, PhD (she/her/hers)

Technical Service Manager
DSM-Firmenich

Co-Author(s)

Jorge S Moreno, MSc

Lead Expert Product Application & Technical Service Ingredient Processing, ISOL
DSM-firmenich
Delft, Zuid-Holland, Netherlands

Co-Author(s)

YZ

Ying Zha

Product Application Manager
DSM-firmenich, Netherlands

Co-Author(s)

JB

Jesse Beam

Lead Expert Technical Service Ingredient Processing, ISOL
DSM-firmenich, United States

Abstract: Water degumming has been the standard degumming process for oilseeds such as soybean oil. It is known and industrially proven that the use of enzymes can bring not only a benefit in de degumming step, such as increasing the oil yield, but also in the downstream processing due to the decrease of non-hydratable phospholipoids in the oil. In different parts of the world upgrading into enzymatic degumming has face the challenges of not having the correct equipment or not being able to accommodate a different process. Through the last decade, different solutions have come up into market to give access and benefits to all oil processor. Undeniably, the transition has been slow, but more and more enzymatic degumming is becoming a better known practice. We will explore the learning we have had in this process transition and the best practices to unblock the conversion of oil processing plants into an enzymatic processing. Enzymatic water degumming is a robust solution, but the oil quality, type of oil and process conditions will define the best solution for the specific needs.