Novozym® Viscozyme enzyme as an aid to olive oil extraction

Maximise the yield in your fruit by using Viscozyme enzyme this processing season!

The ability of Viscozyme® L to liberate bound materials and degrade non starch polysaccharides can be used to improve starch availability in fermentation and generally reduce viscosity and hence improve yields. The extraction of material from plant tissues and the processing of fruit and vegetable material (e.g. roots, plants, seeds, recovery of various press processing residues, aso.) can be improved by pretreating the plant material with Viscozyme® L either before conventional processing or as part of an enzyme-based extraction process.

The ability of Viscozyme® L to function at low temperature will reduce the energy needed for extraction and the thermal degradation of the required material. In addition, the absence of significant levels of amylase and lipase activity in Viscozyme® L means that the major components of plant material will not be affected during the extraction process.

Viscozyme® L is a multi-enzyme complex with a strong pectolytic activity and a wide range of carbohydrases, including arabanase, cellulase, beta- glucanase, hemicellulase, and xylanase.

The enzyme also has activity against the branched pectin-like substances found in fruits and vegetables. Viscozyme® L is produced from a selected strain of Aspergillus aculeatus.

Benefits

The main benefits of using Viscozyme® L in vegetable and fruit processing are:

• Improved extraction of valuable and healthy components: Enzymes are used in the breakdown of cell walls to facilitate and increase the extraction of valuable and healthy components from organic plant components, such as color, anthocyanins, tannins, antioxidants, lycopene, or carotene, under mild processing conditions.

• Improved extraction of valuable and healthy components: Enzymes are used in the breakdown of cell walls to facilitate and increase the extraction of valuable and healthy components from organic plant components, such as color, anthocyanins, tannins, antioxidants, lycopene, or carotene, under mild processing conditions.

• Improved processing performance: The absence of significant levels of amylase and lipase in Viscozyme® L means that the healthy components of organic plant material will not be affected during the extraction process

• Cost savings: The ability of Viscozyme® L to function at low temperature will reduce the energy needed in the extraction process

• Less pomace: The superior extraction performance with Viscozyme® L leads to a reduced amount of pomace from fruit and vegetable mashes, for example olive cake. 

• Disposing of pomace is often costly and problematic. The reduction in pomace is therefore a substantial benefit 

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