FIELD: food industry.
SUBSTANCE: method of reducing emulsifying power of vegetable oil in aqueous phases, including contacting raw vegetable oil or slime of vegetable oil with composition including first enzyme component including at least a one phospholipid splitting enzyme, as well as a second enzyme component including at least one phospholipid non-splitting enzyme, wherein second enzyme component is alpha-amylase. Further, slime is separated from vegetable oil, wherein before contact, according to first step, crude vegetable oil is brought into contact with water and/or acid, but separation of water phase before first step does not occur, vice versa, pre-conditioned oil is used directly at first step.
EFFECT: invention allows, due to combination of two types of enzymes, to reduce content of phospholipids of vegetable oil, increase oil yield, higher rate of reaction during enzymatic removal of slime, reducing volume of slime and improving separability of formed mucous phase.
10 cl, 8 dwg, 9 tbl, 2 ex
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