Oil recovery and lecithin production using water degumming sludge of crude soybean oils

Ceci, Liliana; Constenla, Diana Teresita; Crapiste, Guillermo Hector

doi:10.1002/jsfa.3363

Cited by 23 publications

(13 citation statements)

References 8 publications

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“…Phospholipids (PL) present in the total lipidic amount (1-3 g) obtained by Soxhlet extraction were separated and quantified by dispersion in cold acetone (90 ml), which is assumed to only dissolve neutral lipids [19,20]. In this work, the fraction of lipids which is insoluble in acetone is assumed to be the PL fraction.…”

Section: Soxhlet Extraction and Characterization Of Extracted Lipidsmentioning

confidence: 99%

Influence of pretreatments for extraction of lipids from yeast by using supercritical carbon dioxide and ethanol as cosolvent

Hegel

Camy

Destrac

et al. 2011

The Journal of Supercritical Fluids

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Saccharomyces cerevisiae is one of the most studied and industrially exploited yeast. It is a non-oleaginous yeast whose lipids are mainly phospholipids. In this work, the extraction of yeast lipids by supercritical carbon dioxide (SCCO 2) and ethanol as a co-solvent was studied. In particular our attention was focused on the selectivity toward triglycerides, and in a subsequent extraction of the phospholipids present in the yeast. Indeed CO 2 is a non-polar solvent and is not an efficient solvent for the extraction of phospholipids. However, SCCO 2 can be used to extract neutral lipids, as triglycerides, and the addition of polar cosolvents like ethanol, at different compositions, allows a more efficient extraction of triglycerides, and also an extraction-fractionation of phospholipids. In this work SCCO 2 extractions of a specific membrane complex of S. cerevisiae, obtained from an industrial provider, were carried out at 20 MPa and 40 • C, using ethanol as a co-solvent (9%, w/w). It was shown that different pretreatments are necessary to obtain good extraction yields and have a great impact on the extraction. The kinetic of the extractions were successfully modeled using Sovova's model. From the fitting of the main parameters of the model it was possible to compare the effects of the pretreatments over the yeast material, and to better understand the extraction process. Among the seven tested pretreatments the more appropriate was found to be an acid hydrolysis followed by a methanol maceration.

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Section: Soxhlet Extraction and Characterization Of Extracted Lipidsmentioning

confidence: 99%

Influence of pretreatments for extraction of lipids from yeast by using supercritical carbon dioxide and ethanol as cosolvent

Hegel

Camy

Destrac

et al. 2011

The Journal of Supercritical Fluids

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“…[95] Liliana et al wrote that phospholipids (gums) produced during water degumming of crude soybean oils are currently processed to produce lecithin or added to meal to increase their nutritive value for animal feed. [96] Spring 2005 reported that Lecithin is mainly used in sauces and salad dressings as an emulsifier, in chocolate, as anti-spattering agents in margarine, as pan release agents in bakery and confectionery, as dough improvers and staling retardants in bread, and as wetting agents in instant food powders. They also have some antioxidant properties.…”

Section: Application Of Degummed Vegetable Oil As a Biofuelmentioning

confidence: 99%

A comprehensive review on degummed biodiesel

Kanakraj¹,

Dixit

2016

Biofuels

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Biodiesel is derived from renewable sources like vegetable oils, animal fats and recycled cooking oil. During biodiesel synthesis, gums in the feed oil inhibit the transesterification reaction rate and increase the processing cost. Gums can be removed from feed oil by a degumming process. The present review aimed to compile current, comprehensive information of degummed biodiesel production from different vegetable oils with diverse degumming techniques and also describe its fuel related properties, chemical composition and significant by-products. It is clear from this review that biodiesel manufactured from degummed feedstocks can be a promising alternative fuel for the diesel engine and could be a major step towards the creation of an environmentally friendly transportation fuel that is relatively clean on combustion. This paper is highly encourage to degumming of feed oil prior to transesterification process.

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“…Lecithin is a commercial term designating a complex mixture of polar lipids (phospholipids and glycolipids), triacylglycerols, and smaller amounts of other substances . It is a byproduct of the degumming process of crude vegetable oils and is produced by further purification and fractionation of the gums . Soybean was previously the primary oilseed source of lecithin because of availability of the oil and functionality of its lecithin .…”

Section: Introductionmentioning

confidence: 99%

Lecithin influences cocoa butter crystallization depending on concentration and matrix

Rigolle

Gheysen

Depypere

et al. 2015

Euro J Lipid Sci & Tech

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The isothermal crystallization at 20°C of cocoa butter (CB) or milk chocolate (MC) with addition of two different sunflower lecithins and one soy lecithin in different concentrations was investigated by differential scanning calorimetry (DSC), oscillatory rheology and a dynamic experiment. A two-step crystallization process was observed with first formation of an unstable a polymorph followed by a polymorphic transition to b 0 . In the CB matrix, different measuring techniques led to distinct observations by addition of 1.5% lecithin on a fat base. DSC showed a faster a crystallization with addition of lecithin, while rheology measurements demonstrated the reverse effect. However, both measuring techniques evidenced a faster polymorphic transition to the b 0 polymorph in lecithin enriched samples. Between the different lecithins no large differences could be detected by the static measuring techniques, while the dynamic experiment exhibited a clearly lower crystallization rate for lecithin B, which was even lower than the pure CB. A remarkable concentration effect was visible in the CB matrix with in general a reduced effect at higher lecithin concentrations. Finally, a different behavior was observed in the MC matrix compared to the CB matrix, presumably by the interaction of lecithin with sugar.Practical applications: Lecithin is added to chocolate formulations to control the flow properties. The handling and processability of the chocolate is improved by a proper viscosity and the perception of flavor by the consumer is also affected by the viscosity (Beckett, 2009, Industrial chocolate manufacture and use, Blackwell Publishing Ltd, Oxford, United Kingdom, pp. 224-246). The effect of lecithin on the rheology of chocolate has been extensively studied, but the effect of lecithin on the crystallization behavior has received much less attention in literature. This is true despite the fact that the crystallization process determines to a large extent the quality of the end product and the addition of minor components such as lecithin can modify the crystallization behavior. As lecithin is a natural product, different lecithins could demonstrate different effects and even different concentrations could show different behaviors (Smith et al., 2011, J. Am. Oil Chem. Soc. 88, 1085-1101. As such, the addition of lecithin should be optimized in chocolate recipes to compromise between flow properties and crystallization behavior.

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Oil recovery and lecithin production using water degumming sludge of crude soybean oils

Cited by 23 publications

References 8 publications

Influence of pretreatments for extraction of lipids from yeast by using supercritical carbon dioxide and ethanol as cosolvent

Influence of pretreatments for extraction of lipids from yeast by using supercritical carbon dioxide and ethanol as cosolvent

A comprehensive review on degummed biodiesel

Lecithin influences cocoa butter crystallization depending on concentration and matrix

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