A process for the combined degumming and neutralization of an oil containing phosphatides and FFA, the process comprising: dosing an aqueous degumming reactant into the oil to form a mixture; introducing the mixture into a first set of flow-through hydrodynamic cavitation reactors to form at the exit of the first set of flow-through hydrodynamic cavitation reactors a mixture; dosing, at the exit of the first set of flow-through hydrodynamic cavitation reactors an aqueous caustic solution into the oil to form a mixture of aqueous caustic dispersed into the oil; introducing the mixture of an aqueous caustic dispersed into the oil into a second set of flow-through hydrodynamic cavitation reactors to form a mixture of oil containing hydrated phosphatides and neutralized FFA (soaps); and separating the mixture of oil containing hydrated phosphatides and soaps to obtain an oil phase and an aqueous phase.

A process for the combined degumming and neutralization of an oil containing phosphatides and FFA, the process comprising: dosing an aqueous degumming reactant into the oil to form a mixture; introducing the mixture into a first set of flow-through hydrodynamic cavitation reactors to form at the exit of the first set of flow-through hydrodynamic cavitation reactors a mixture; dosing, at the exit of the first set of flow-through hydrodynamic cavitation reactors an aqueous caustic solution into the oil to form a mixture of aqueous caustic dispersed into the oil; introducing the mixture of an aqueous caustic dispersed into the oil into a second set of flow-through hydrodynamic cavitation reactors to form a mixture of oil containing hydrated phosphatides and neutralized FFA (soaps); and separating the mixture of oil containing hydrated phosphatides and soaps to obtain an oil phase and an aqueous phase.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, solubilized with a food grade acid or base to form a liquid protein fraction and a solid fat fraction. The protein in liquid fraction is precipitated and the protein product retains the color of raw meat.

A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, solubilized with a food grade acid or base to form a liquid protein fraction and a solid fat fraction. The protein in liquid fraction is precipitated and the protein product retains the color of raw meat.

The present invention relates to a method of admixing a volume of water in which acid- or base-forming compounds are contained and whose volume fraction is >5% by volume in the ratio to be purified lipid phase and/or in a volume ratio that allows the formation of a water phase in order to separate hydratable mucilage from a lipid phase, to purify a lipid phase and/or to obtain the hydratable mucilages.

The present invention relates to a method of admixing a volume of water in which acid- or base-forming compounds are contained and whose volume fraction is >5% by volume in the ratio to be purified lipid phase and/or in a volume ratio that allows the formation of a water phase in order to separate hydratable mucilage from a lipid phase, to purify a lipid phase and/or to obtain the hydratable mucilages.

A method for refining vegetable oil is used to reduce formation of soaps. An acid-treated vegetable oil mixture is passed through a low shear mixing device prior to being fed to a static hydrodynamic reactor. The static hydrodynamic reactor induces a neutralization reaction that forms soaps in a pressurized vegetable oil mixture. The reacted mixture is discharged from the reactor to a downstream system for separating the formed soaps from the reacted mixture to form a refined vegetable oil having reduced soaps content.

A method for refining vegetable oil is used to reduce formation of soaps. An acid-treated vegetable oil mixture is passed through a low shear mixing device prior to being fed to a static hydrodynamic reactor. The static hydrodynamic reactor induces a neutralization reaction that forms soaps in a pressurized vegetable oil mixture. The reacted mixture is discharged from the reactor to a downstream system for separating the formed soaps from the reacted mixture to form a refined vegetable oil having reduced soaps content.

A method for refining vegetable oil is used to reduce formation of soaps. An acid-treated vegetable oil mixture is passed through a low shear mixing device prior to being fed to an static hydrodynamic reactor. The static hydrodynamic reactor induces a neutralization reaction that forms soaps in a pressurized vegetable oil mixture. The reacted mixture is discharged from the reactor to a downstream system for separating the formed soaps from the reacted mixture to form a refined vegetable oil having reduced soaps content.

A method for refining vegetable oil is used to reduce formation of soaps. An acid-treated vegetable oil mixture is passed through a low shear mixing device prior to being fed to an static hydrodynamic reactor. The static hydrodynamic reactor induces a neutralization reaction that forms soaps in a pressurized vegetable oil mixture. The reacted mixture is discharged from the reactor to a downstream system for separating the formed soaps from the reacted mixture to form a refined vegetable oil having reduced soaps content.