Oil the wheels
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.
Put a stop to trans fats
Demand is rising for products free of trans fats, because these are linked with heart disease. A major source of transfat is partially hydrogenated oils (PHO) found in many processed foods. Reducing PHOs could prevent thousands of heart attacks each year, according to the U.S. FDA.
As a result, U.S. manufacturers must reformulate most products to be free of PHOs and trans fats from June 2018. The World Health Organisation has launched a program to reduce PHOs and trans fats globally. And Europe is also considering new limits.
Cut the trans fat with enzymes
PHOs are useful because they preserve shelf life and flavor in processed foods, and give the right melting properties. Manufacturers still need these qualities, even if they want to avoid PHOs and trans fats.
They can, using a special process (interestification) with either chemicals or enzymes. Both avoid transfats. But using enzymes offers a simple cost-efficient process that results in a higher-quality product.
Using enzymes to produce margarines free of trans fats is a process that is simple, efficient and environmentally-friendly, improving product quality and production yields.
It also preserves valuable nutrients, so it's not surprising that some of the world's largest margarine producers are already using enzymatic interestification.
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.
Enzymes improve oil processing naturally
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® TL IMProduce high-quality margarines free of trans fats with appropriate shelf life, the correct color and melting properties. This lipase interestifies fat through a simple continuous process.
- Higher-quality end-product
- No chemicals, washing, bleaching or wastewater
Learn more about Lipozyme® TL IM.
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.