Degumming of edible oils by ultrafiltration
Abstract
A process for refining and degumming edible oils by ultrafiltration which produces a permeate fraction with reduced phosphatide content and retentate with increased phosphatide content, and wherein the ultrafiltration membrane is composed of a polymerical polymer of a vinylidene difluoride monomer.
Subject
210/651210/653
210/654
426/490
426/492
426/495
554/175
A23J 7/00
B01D 61/027
B01D 61/142
B01D 61/145
B01D 61/147
B01D 61/16
B01D 71/34
C07F 9/103
C11B 3/008
A23V 2002/00
B01D 2311/04
B01D 2311/06
B01D 2311/12
B01D 2311/2673
A23V 2300/14
A23V 2300/34
A23V 2300/38
Collections
Citation
Koseoglu, Semih Sefa; Farr, Walter E.; De Greyt, Wim F. S.; Kellens, Marc (2004). Degumming of edible oils by ultrafiltration. United States. Patent and Trademark Office; Texas A&M University. Libraries. Available electronically from https : / /hdl .handle .net /1969 .1 /176767.