Metallgesellschaft Aktiengesellschaft

Rohm Gmbh

Mg Technologies Ag

Wolfgang Beyer

Hermann Plainer

Hans Ottofrickenstein

Roland Reiner

Georg Penk

R&uuml;diger Heilmann

Erik Aalrust

The oil seed is first of all comminuted and then formed into flakes by means of rolling, before it is supplied to the recovery of oil. The flakes are charged into a transporting mixer, to which steam and/or water are supplied at the same time, and the flakes in the mixer are transported to the outlet of the mixer with a dwell time of 5 to 50 seconds. With a moisture content of 8 to 20 wt-% and with temperatures in the range from 90 to 110&deg; C., the flakes are withdrawn from the mixer and passed through an annealing zone, in which the flakes are moved over heated trays with dwell times of 15 to 50 minutes and temperatures in the range from 90 to 110&deg; C. The flakes are withdrawn from the annealing zone with a residual moisture which still amounts to at least half the moisture content at the inlet of the annealing zone, and are passed through a drying and cooling zone in which the flakes are converted to granules which are supplied to the recovery of oil.

Method for treating oil seed flakes prior to oil extraction

The content of phosphorus-containing components and the iron content of an edible vegetable or animal oil, preferably an oil such as soybean oil which has been wet-refined to remove mucilage, are reduced by enzymatic decomposition by contacting the oil with an aqueous solution of phospholipases A.sub.1, A.sub.2, or B and then separating the aqueous phase from the treated oil.

Enzymatic treatment of edible oils

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Hermannsburg, Germany

Wolfgang Beyer