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Chris Dayton application as of today. You can not pro- meal with the advantage of having a
Bunge North America duce lecithin using enzymes. reduced total amount of gums to dilute
therotein content of the meal.
Currently, no commercial lecithin pro-
ducts are produce form enzymatic Ken Carlson
degumming due to the destruction of Danisco
the emulsification properties of the trea- Frederico Viana
ted phospholipids and the presence of There are potential markets for "lyso Alfa Laval Colombia
unwanted salts that would need to be gums" under investigation.
removed in the case of PLA degumming. The reacted gums can theoretically but
Several companies produce enzymatica- there is no commercial use yet develo-
lly treated egg lecithins for mayonnaise David Cowan ped. It is possible to produce lecithin
and heat resistant lecithin, but not from Novozimes and still use the enzymatic degumming,
the enzymatic degumming process. using PLA enzymes.
Lyso gums can be used for other purpo-
PCT/US2009/000032 Generation of ses. Oil from lyso gums can be recovered
Triacylglycerols -- A method of genera- using an specific enzymatic process.
ting triacylglycerols from gums that are Curtis Otis
recovered from an oil refining process. DSM
More particularly, this invention relates Fernando Cadore
to an enzymatic process for the treatment Verenium Generally, the product known as “leci-
of various phospholipids and lecithins thin” would be changed if you were
(known collectively as “gums”) from Phospholipase enzymes by definition doing enzymatic modification of the
vegetable oils to produce or “generate” destroy the phospholipids, which then phospholipids. However, this raises a
triacylglycerols (triglycerides or oils). become a different molecule that no lon- very important question. It is well known
ger have the same emulsifying proper- that enzymatic modification of egg yolk
ties, which they are commonly sold for. phospholipids improves the emulsifi-
Jim Willits & León Espinosa cation properties. It certainly would be
De Smet Ballestra As of now, plants using enzymes as pro- worth looking at the functional proper-
cessing aid during degumming/refining ties of enzymatically modified phospho-
No commercial alternatives to meal steps are incorporating the gums in the lipids from vegetable oil production.