Oil the wheels
Increase your raw material flexibility, and make your setup simpler and less expensive by leveraging our experience from working with vegetable oil processors all over the world.
Add our technical experts to your team and base your business cases on the latest enzyme-performance data. We’re ready to help you boost productivity while protecting the planet’s resources.
Beat low margins
Staying competitive in the vegetable oil processing industry means you have to constantly optimize your processes, reduce costs and extract maximum value from your feedstock. As an example, you can get up to 1.5% more yield by improving the refining process. “Every improvement counts,” says Eduardo Meneghetti, a customer solutions specialist at Novozymes.Standard oil quality in Brazil typically generates 4.5% gums.Together we can get that down to 2.0%, bearing in mind the process will also generate 1.5% of Fatty acid distillate.
When you improve the degumming process you also increase the value of by-products. That can help improve margin in a tight market, says Meneghetti.
Trans fat: The final countdown
Consumers are increasingly demanding products without trans fat. Partially hydrogenated oils (PHOs) are the main source of artificial trans fat in many diets. Many processed foods are high in PHOs. According to the U.S. Food and Drug Administration (U.S. FDA), removing PHOs could prevent thousands of heart attacks and deaths each year.
As a result, U.S. manufacturers have to reformulate most products to be PHO-free from June 2018, while the European Parliament has called for mandatory limits on industrially produced trans fat.
Cut the trans fat with enzymes
PHOs are used to preserve shelf life and flavor in processed foods. Like all fats and oils, they have specific melting characteristics.
Manufacturers who want to avoid PHOs need a replacement with the same melting characteristics.
Interesterification with enzymes gives fats the right melting characteristics, but cuts out the trans fats.
Less waste, more nutrition
Enzymatic interesterification doesn't just cut the trans fat. Because it doesn’t use chemicals it also cuts down on waste, making it more sustainable and cost-effective.
It also preserves valuable nutrients, so it's not surprising that some of the world’s largest margarine producers are already using enzymatic interesterification.
Draw a better line to a range of benefits
Higher yields, lower costs in degumming
Enzymatic degumming is a well-established industrial process in vegetable oil refining. It gives higher yields and significant cost savings, and it’s easier on the environment. Enzymatic degumming converts gums into water-soluble lysolecithin. After a one-step centrifugation stage, lysolecithin is removed with the wastewater.
The right start
It's essential that infant milk formula has the right nutritional value. This helps explain the growing push to make milk formula composition as close to breast milk as possible. OPO or SOS is an ingredient in infant milk formula that mimics the composition and structure of breast milk fat. OPO is produced by enzymatic esterification.
Purer fish oils
Omega-3 is a type of fat with a number of benefits for human health. Along with certain plant and nut oils, fish oils are a key source of omega-3. Fish oils processed with enzymes rather than chemicals have higher purity and fewer by-products than those processed with chemicals. Enzymes also create new products with differing EPA & DHA ratios, which are important types of omega-3 with different roles and actions in the body.
Oleochemicals and fish oils
Enzymes improve oil processing naturally
Our enzymes are effective on oleochemicals, modified fish oils and other specialty oils, and specialty esters and fatty acids for the cosmetics industry.
Gain oil yield and consistently meet your end-product specifications for phosphorous levels with Novozymes Quara® LowP. A new premium enzyme for full degumming of vegetable oils, Quara® LowP has high enzyme activity on phospholipids.
- Effectively releases more neutral oil and free fatty acids (FFA)
- Reduces chemical use and the formation of undesirable low value by-products like gums and soap.
- Produces impressive yield gains
Novozymes Lecitase® Ultra
Just a three-hour incubation time is enough to increase your profits with Novozymes Lecitase® Ultra. The enzymatic process requires only simple treatment tanks and a separator.
- Extracts more of the oil from the gums produced during water degumming for higher yields
- Reduces viscosity
- Reduces protein dilution of protein
- Reduces need for drying meal
Novozymes Lipozyme®Produce high-quality margarine and shortening with excellent melting properties that are entirely trans-fat free, with Novozymes Lipozyme® TL IM. This immobilized lipase interesterifies fat through a continuous process.
- No need to wash or bleach resulting fats
- Higher-quality fats
- Natural processing without chemicals
Novozymes Lipozyme® 435
Boost Omega-3 in lipid products like fish oil using Novozymes Lipozyme® 435. This nonspecific, lipase with activity against a broad range of fatty acids is also useful for ester production, acidolysis and the generation of Omega-3-boosted lipid products.
- Carries out reactions at mild temperatures
- Limits the destruction of heat-labile components
- Preserves natural color with very few by-products.