Deoiling of Crude Lecithin Using SC-CO2 & Co-solvents

Deoiling of Crude Lecithin . . .
tion with 10 wt% ethanol than with 10 wt% acetone, which is
observed in Figure 4, was caused by the phospholipids extracted
along with oil.
Figure 5 illustrates oil removal from 2 different lecithin
samples with different oil contents as a function of time.
Both samples gave a high oil removal. When the sample with
30% oil content was used, 99% removal was obtained in 500
min, whereas the removal was 90% with the sample of 50%
oil content.
The final parameter studied was flow rate of the supercritical
fluid. Total amount of oil extracted with 10wt% acetone
at flow rates of 1.5 and 2 ml/min are shown in Figure 6.
Increasing the flow rate decreased the time of extraction.
This is an expected result as both the mass transfer rate due
to decreased mass transfer resistance and extraction fluid to
oil ratio increase with the increasing flow rate.
Conclusions
EFFECT OF USING ETHANOL AND ACETONE AS A CO-SOLVENT
in SCCO 2 on the deoiling of crude lecithin has been demonstrated.
Adding a co-solvent to SCCO 2 has made the deoiling
process possible at 170 bar, whereas no oil extraction was
observed when neat CO 2 was used at the same pressure.
Using 10wt% acetone or 5wt% ethanol in the SCF phase
did not cause any coextraction of phospholipids. Increasing
the ethanol fraction made the deoiling process faster, but it
also resulted in phospholipid coextraction. However, even
with 10 wt% ethanol, very small amounts of phospholipids
were extracted along with oil. It can be concluded that both
ethanol and acetone are suitable co-solvents in terms of increasing
the oil solubility without any considerable phospholipid
extraction. This allows the deoiling of crude lecithin at
lower pressures leaving behind a valuable product with a
high content phospholipids.
Figure 5—Effect of oil content on lecithin deoiling with
SCCO 2
/10% ethanol
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MS 20001580
Food Engineering and Physical Properties
Figure 6—Deoiling of crude lecithin with SCCO 2
/10% acetone
at different flow rates
Authors Teberikler and Akgerman are with the Chemical Engineering Dept.
and author Koseoglu is with the Food Protein Research and Development
Center at Texas A&M Univ., College Station, TX 77843. Direct inquiries to
Aydin Akgerman (E-mail: a-akgerman@tamu.edu).
Vol. 66, No. 6, 2001—JOURNAL OF FOOD SCIENCE 853