Abstract: Processes and compositions reduce free fatty acid (FFA) in oils and fats and in neutral or acidic alkyl ester. The oils and fats or alkyl ester is heated to temperatures from 90° F. to 150° F., and lower numbered alcohol and dilute caustic are added. The mixture is stirred moderately, and allowed to settle into two phases—a FFA phase and a second low FFA phase, containing either oils and fats or alkyl ester. The two phases are separated. The recovery of both glycerin and lower numbered alcohols is increased. Some compositions for reducing FFA comprise lower numbered alcohol and dilute caustic. The processes and compositions reduce FFA levels to meet fuel standards.

Abstract: A process controls enzymatic degumming characteristics which cause fouling of post-reactor equipment of industrial scale processing of edible oils. An anti-fouling agent including an organic or mineral acid is added after the reactor and before any post-reactor equipment such as heat exchangers and centrifuges. Typically the anti-fouling agent is added at greater than about 100 ppm of the oil, and typically the pH of the aqueous phase of the oil is between about 3.5 and 4.2.