Abstract: The demulsification of soybean emulsion, prepared by aqueous enzymatic method, was investigate by microwave treatment under varying conditions of treatment time, microwave power, pH and sample concentration. The optimal demulsification conditions were found to be: microwave treatment time 49 s, microwave power 700 W, pH 4.66, and emulsion concentration 82%. Under these conditions, the demulsification rate was 75.88%. Consequently, microwave treatment can be applied for aqueous enzymatic production of soybean oil as a very effective demulsification approach.

Key words: aqueous enzymatic method, soybean, emulsion, demulsification, microwave