sunflower oil, degumming, lecithin, phosphatide concentrate, phospholipid content, lecithin viscosity, calcium acetate


The stage of degumming of vegetable oils is carried out in order to extract polar lipids – phospholipids. The efficiency of this stage depends not only on the low final content of phospholipids in the refined oil, but also on the safety of the used degumming agents, speed, easiness  of degumming and low cost of the process. The process of degumming of sunflower oil in the presence of a new degumming agent - calcium acetate has been studied. Calcium acetate (food additive E 263) is a safe substance that is completely absorbed by the human body and does not have a negative impact on the environment. Rational conditions for degumming to obtain the oil with a phospholipid content of ˂ 0.05% have been established. Rational conditions for degumming in the presence of calcium acetate have been determined. The main indicators of the quality of refined oil and lecithin obtained as a result of degumming have been investigated. They comply with the requirements of the current regulatory documents. One of the disadvantages of sunflower lecithin is its ability to be changed from a liquid to a plastic state,  namely, , to increase the viscosity during storage. The double technological effect of using calcium acetate has been proven – it is  an effective degumming agent and an additive,  is able to significantly reduce the viscosity of lecithins, obtained at the hydration stage, to the values at which they do not form plastic modification.

Author Biographies

Anastasiya А. Demydova, National Technical University «Kharkiv Polytechnic Institute»

Аssociate Professor

Department of Technology of fats and fermentation products

Fedor F. Gladkiy, National Technical University «Kharkiv Polytechnic Institute»


Department of Technology of fats and fermentation products

Olena F. Aksonova, Kharkiv State University of Food Technology and Trade

Associate Professor of the Department of Chemistry, Microbiology and Food Hygiene

Svitlana M. Molchenko, National Technical University «Kharkiv Polytechnic Institute»

Аssociate Professor

Department of Technology of fats and fermentation products


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