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Novozym® Pectinex Ultra Olio enzyme for olive oil |
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GA01A.33095
| | | 5 – 19 | $60.00 | | 20 – 99 | $46.50 | | 100 – 499 | $38.52 | | 500 + | $37.43 |
Increases oil yield and stability.
Helps to process difficult batches or varieties
MOQ - 1 x 20kg drum
Delivery not included |
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- Details
- Specifications
- Reviews
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- Questions?
Maximise the yield in your fruit by using Pectinex Ultra Olio enzymes this
processing season!Not all enzymes are created equal... Olive Oil is said to be 'the fruit juice of the olive' and is
able to be consumed directly after processing.
For decades,
industrial pectolyic enzymes, produced by micro-organisms, are used
in fruit juice production and was therefore able to apply this
concept to olive oil productions. Over 30 years ago the first
attempts were made by adding pectolytic enzymes to the
malaxing process.  | | Picture above shows olive cell-wall are broken down into smaller particles at the crushing phase. Oil is held within the cellular structure. Enzymes like Pectinex Ultra Olio are used to break these cell walls to release the oil. |
96
- 98% of the oil is found in the flesh (mesocarp) and skin
(epicarp). The remaining oil is found in the pit (endocarp).
The majority of the oil is located in the vacuoles but the bound
oil is not accessible in the extraction process and is therefore
lost in the waste. When processing, the oil that has been released
has been done by the natural enzymes contained in the olive
fruit.
You are now able to retrieve more of this 'lost oil'.
This can be achieved when enzymes are added to the malaxing
process to break down the bound cells to release extra oil
that would have normally been disposed of with the
waste.
Pectinex Ultra Olio (formerly NZ33095) is a more concentrated and robust product compared to Pectinex Ultra SPL
"The
oils obtained with the use of enzyme treatment show higher levels
of phenolics, volatiles, tocopherols, carotenes and chlorophyls and
lower levels of oxidised triglycerides and diglycerides, thus
becoming less susceptible to oxidation, more stable and
aromatic." Quoted from article about the Impacts of
processing operations on oil quality.
Olive Oil Flows from Extraction trials
Earlier trials have concluded that using NZ33095 results according to an RIRDC study show the high main-chain activity showed lower pyropheophytin values. Whilst higher polyphenols resulted compares to other enzymes.
Other benefits of using enzymes is...
- Early harvest fruit improves extract-ability.
- Increased yield due to the release of bound
oil.
- Improved oil storage stability due to lower pyropheophytin levels and increased polyphenols.
- Improved flavour, taste etc as the extraction is more
complete.
- Helps to process difficult batches i.e. with high moisture
content.
- Better filter-ability of the oil as it contains lesser
impurities.
- Low cost to achieve more oil.
| Application rate |
200 - 450ml per tonne |
| Ph and Temperature |
Works optimally at the natural PH of olives, works at ambient temperature and is active in the range of 15 - 50°C |
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Enzymes are generally Hydrophilic and cannot therefore enter into the oil phase. This has been investigated and confirmed by determination of residual enzyme activity in olive oil |
| Packaging |
packed in either 5kg or 20kg containers |
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Questions about delivery? Click here or See our FAQ page
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