Enzyme solution increases vegetable oil yield
May 19, 2009
by Jeff Gelski
LysoMax Oil, a new enzyme solution, increases the yield during vegetable oil refining by improving the release of oil from the gum, a viscous fraction obtained from treating crude vegetable oil with hot water, according to Danisco, Copenhagen, Denmark. The method allows producers to reduce the process water by 50%. It has no negative impact on oil quality and requires no further investments in equipment.
When using LysoMax Oil, enzymes are added to the water flow during the oil refining process. The process may be carried out at 55 degrees Centigrade (131 degrees Fahrenheit).
"I’m really pleased that we are introducing this new product that doesn’t just increase profits per tonne of oil for our customers — it is also much more sustainable in terms of water and energy consumption," said Aart Mateboer, business unit director of Food & Beverage Enzymes for Danisco. "This is of key importance to our customers in a market producing up to 60 million tonnes a year with fluctuating oil prices."
For more information, visit www.danisco.com.here to search that archive.
This article can also be found in the digital edition of Milling and Baking News, May 19, 2009, starting on Page 56. Click