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Novozym® Pectinex Ultra Olio enzyme for olive oil

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GA01A.33095
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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.

olive cell.JPG
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.

More Information:

In this olive oil extraction trial, we are comparing two different methods—one without enzyme and talc, and one with the use of both enzyme and talc. Here's the analysis:

Trial 1 (No Enzyme, No Talc):
  • Weight of olives: 500 kg
  • Oil extracted: 40.5 liters
  • Extraction yield: 40.5L / 500kg = 8.1% yield

Trial 2 (With Enzyme and Talc):
  • Weight of olives: 500 kg
  • Enzyme used: 250 mL (500 mL per tonne)
  • Talc used: 0.35 gm (0.70 gm per tonne)
  • Oil extracted: 54 liters
  • Extraction yield: 54L / 500kg = 10.8% yield

Comparison:

Yield Improvement: Trial 2 (with enzyme and talc) resulted in a 10.8% extraction yield, compared to the 8.1% yield in Trial 1, representing a 33.3% increase in oil yield.

Findings:

Enzyme and talc usage significantly boosted oil extraction efficiency by improving the separation of oil from the olive paste. This suggests that the enzymes helped break down the cell walls more effectively, releasing more oil, while the talc aided in improving the oil-water content in the paste.

The increase in oil output highlights the potential benefits of using additives like enzymes and talc in commercial olive oil production, especially for improving yields.

This analysis suggests that using enzymes and talc in olive oil extraction could be a valuable practice for enhancing production efficiency.

File Title File Description Type Section
Kosher_Grain_and_Oil_2025.pdf Kosher Certificate - Novozymes Specifications Document
Halal_Grain__Oils_2025.pdf HALAL certificate Grains and Oils - Novozymes Specifications Document
Viscozyme_L_-_FSSC_22000.pdf Novozyme Food Safety Certification Specifications Document
Pectinex_Ultra_Olio_-_ISO_9001.pdf Novozymes ISO 9001 Specifications Document
Pectinex_Ultra_Olio_-_ISO_14001.pdf Novozymes ISO 14001 Specifications Document
Pectinex_Ultra_Olio-GMO_Status_short.pdf GM Statement Pectinex Ultra Olio Specifications Document
Pectinex_Ultra_Olio_-_GBE_-_PDS.pdf Pectinex Ultra Enzymes PDS Brochures Document
SDS_-_Pectinex_Ultra_Olio.pdf Pectinex Ultra SDS Brochures Document
Flow_Chart_Olive_Oil_Pectinex_ultra_olio_0815.pdf Flow chart Pectinex Ultra Olio Brochures Document
Enzymes_Olive_Oil_Technical_Presentation.pdf Enzymes Olive Oil Technical Presentation Brochures Document
Olive_Oil_Extraction_Application_Sheet.pdf Enzymes Olive Oil Extraction Application Sheet Brochures Document
Pectinex_Ultra_Olio_-_Non-animal_vegan_TSE-BSE.pdf Pectinex Ultra Olio - Vegan Statement Brochures Document
NGP_Statement_1.pdf NGP - Non-GMO Project - Novozyme Specifications Document
Kosher_Food__Beverage_2025.pdf Kosher Food & Beverage 2025 Novozyme Specifications Document
Halal_Food__Beverages_2025.pdf Halal Certificate Food and Beverage 2025 Specifications Document
RIRDC-11-091-Evaluation-of-Processing-Aids-Canamasas-REPORT_FINAL.pdf Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement - RIRDC This RIRDC report by Pablo Canamasas and Leandro Ravetti examines the use of traditional and new processing aids - such as talc, enzymes, salt, and calcium carbonate - to enhance olive oil extraction efficiency and maintain oil quality. The study provides Specifications Document

Using Processing Aids in Olive Oil Extraction Process: Expert Insight from Pablo Canamasa

As global extra virgin olive oil (EVOO) production expands into non-traditional regions with varying climates and agroecological conditions, producers are facing a new wave of operational complexities. Join leading agricultural scientist and processing expert Pablo Canamasas as he unpacks the evolving challenges in EVOO extraction and explores strategic solutions tailored for industrial-scale operations. In this exclusive video, you’ll gain insig
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Key Adjustable Parameters in Olive Oil Processing Machinery for Quality & Yield Optimizati

Efficient and high-quality olive oil extraction depends on fine-tuning multiple process variables. Below are critical control points and potential adjustment areas within modern olive oil production systems:
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Assessing Alperujo Application for Soil Health – The Olive Centre

This article explores the direct use of alperujo - olive mill waste - as a soil amendment in olive groves. Backed by an 18-month study in Spain, it evaluates soil impact, carbon levels, and nutrient balance, highlighting the potential of this circular farming practice for small producers. Find out more about Olive Mill Waste.
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Are you using low-strength enzymes or high-strength enzymes?

OLIVE OIL PROCESSING AIDS - COADJUVANTS

Are You Using Low-Strength Enzymes Or High-Strength Enzymes?

Research about enzyme application in olive oil extraction processing can be effective in obtaining higher yields, faster oil & water separation, leading to smoother operation of machinery, less residual oil in the pomace and improved oil clarity.  

Pectinase enzymes are used extensively around the world in the fruit juice and wine industries and increasingly in the olive oil industry. 

Pectinase enzymes are produced by submerged or surface fermentation from microorganisms under highly controlled conditions. There are relatively few primary producers (manufacturers) of pectinase enzymes in the world.




In the Australian Olive Industry, there are many types of enzymes, but producers may be unaware that there are different qualities on offer through low-activity (or diluted) and high-activity (or concentrated) enzymes in the market.  Like olive oil… enzymes ain’t enzymes. 

 Manufacturers vs Suppliers of Enzymes. 

There are suppliers to the industry who do not manufacture enzymes but buy them in concentrates (i.e. a high-activity enzyme), then dilute and formulate a finished product.  Dosage recommendations for these cheaper products often do not correlate with achieving sufficient enzyme activity in the process to give maximum oil yield. 

What should you expect to see by using Enzymes in olive oil processing?

During April 2018 at a Processing Workshop in Drysdale Victoria, I noted an interesting response from the Owner of the property, Manzanillo Grove during the processing trial that took place with over 35 producers from all over the country who had said “I have never seen Enzymes interact this way before… there is oil everywhere.  Another observation is the paste was also performing much more quickly and there is an incredible increase in the amount of extra oil.  We are impressed with the results of the processing demonstration today.” Jacques Kint, Manzanillo Grove.

Without Enzyme

Observations:  Paste not as fluid, took longer to release oil, not as much oil pooling.

With Enzyme

Observations:  More oil pooling, better fluidity of paste, quicker oil release.

There is a response rate between enzyme dose and oil yield. A low strength enzyme can result in minimal improvement in yield and inferior performance if dosed at the same rate as a high strength product.  To give the same performance, low-activity enzymes need to be dosed at much higher rates.

Even though the price seems competitive on the surface you may actually see yourself paying considerably more in comparison… you can waste your money by using cheap, low-strength enzymes!

Processing Aids for Olive Oil Extraction: Functions, Benefits and Practical Application

SMART TECHNIQUES TO IMPROVE OLIVE OIL EXTRACTION RESULTS

Processing Aids for Olive Oil Extraction: Functions, Benefits and Practical Application

Producing high-quality extra virgin olive oil depends not only on fruit quality and processing technology, but also on the strategic use of processing aids - materials added during malaxation or paste handling that facilitate oil release. Although they modify the processing conditions, all approved processing aids share two essential characteristics: they do not remain in the final oil, and they do not negatively affect oil quality.

This article summarises the main categories of processing aids used in olive oil extraction, how they work, and when they offer the greatest benefit.

1. Understanding Processing Aids

Processing aids help overcome difficulties such as:

  • High fruit moisture
  • Low extractability
  • Viscous or unstable pastes
  • Difficult cultivars
  • Low pumping capacity
  • Excessive paste fluidity
They enable more efficient coalescence of oil droplets, improve decanter performance, and reduce oil losses in pomace.

The major classes of processing aids used in olive milling are:

  1. Talc and microtalc powders
  2. Common salt (NaCl)
  3. Calcium carbonate (CaCO₃)
  4. Citric acid
  5. Enzymes (pectolytic and cellulolytic blends)
  6. Combined strategies (e.g., enzymes + talc)

2. Talc and Microtalc Powders

How They Work

Talc is a natural hydrated magnesium silicate with a laminar sheet-like structure. When added to olive paste, it:

  • Helps particles aggregate and improves paste structure
  • Reduces paste adhesion to the malaxer and decanter surfaces
  • Enhances oil droplet coalescence
  • Reduces water and oil emulsification in the paste 
Effects on Paste Components

Research presented in the file shows talc:

  • Reduces total pectin content in the paste, facilitating oil release
  • Reduces cell wall proteins, further reducing emulsification and viscosity

Total Pectins
Table 3. Effect of talc addition on pectin fractions and total pectin content of olive paste after malaxation 

0 0.25 0.5 1
WSP (mg/100 g AIS) 434 ± 59a* 293 ± 39b 244 ± 51b 261 ± 26b
CSP (mg/100 g AIS) 359 ± 35a 236 ± 11b 220 ± 7b 354 ± 4a
NSP (mg/100 g AIS) 483 ± 61ab 387 ± 55b 348 ± 23b 590 ± 62a
TP (mg/100 g AIS) 1275 ± 83a 915 ± 76b 812 ± 76b 1206 ± 88a
    *Different letters within a row mean significant differences with respect to the process step.
†Mean ± SD (n = 3).
Impact on Extraction Efficiency

Graphs demonstrate substantial extractability improvements across varieties such as Arbequina, Barnea, and Manzanillo when talc or microtalc is added.

    Talc trial in Manzanillo fruit with 61.1% moisture and 3.1 M.I.

A detailed trial in Manzanillo fruit (61% moisture) shows extraction efficiency rising from 74.36% (no talc) to 89.15% at 2.0% talc. 

When to Use Talc

Suggested when:

  • Fruit moisture is >56%
  • Difficult cultivars (e.g., Arbequina, Leccino, Picual, Hojiblanca or Nevadillo)
  • Small crushing grids (4–5 mm)
  • Extraction efficiency <85%
  • Low decanter pumping capacity (<60%)
Start at 1% for particle size >10 µm or 0.3% for <10 µm and adjust

3. Common Salt (NaCl)

Mechanism

  • Salt dissolves in the aqueous phase and:
  • Increases the density difference between water and oil
  • Improves phase separation in the decanter
  • Enhances chlorophyll solubility—producing greener oils
Benefits
  • Increases extractability
  • Low cost compared to talc
  • No salty flavour in the oil
  • Slightly increases polyphenols and stability 
Recommended Dose

1–3%, added during malaxation.

4. Calcium Carbonate (CaCO₃)

Mechanism and Use

A natural calcite mineral with very fine particle size (d50 = 2.8 µm). Its mode of action is similar to talc - promoting aggregation via adsorption.

Benefits

  • Very high extractability
  • Lower cost than talc
  • Widely used in Spain with good results
Quality Considerations

However, CaCO₃ may:

  • Increase oil oxidation (higher PV, UV values)
  • Decrease polyphenols, stability and bitterness
  • Produce very green oils
  • Alter taste
  • Raise pomace pH

    Salt & Calcium Carbonate   

Salt (NaCl) Calcium Carbonate
  • Improves extractability
  • Aggressive on paste
  • No impact on taste
  • Very high extractability
  • Slightly greener oils
  • Reduces FFA
  • Higher PPH content in oil and slightly higher stability
  • Increases pH of pomace
  • Increases CE of pomace
  • Oxidative action (PV, UV)
  • ↓↓ PPH, stability & bitterness
  • Very green oils
  • Change in taste

    Table 4. Comparative effects of Salt (NaCl) and Calcium Carbonate on olive paste extractability, stability, and quality.

5. Citric Acid

Citric acid acts both as a processing aid and a quality modifier:

Mechanism

  • Generates a significant pH drop in the paste
  • Causes degradation of pectin chains
  • Enhances polyphenol partitioning into oil
  • Possibly inhibits polyphenol oxidase (POD) activity 

Documented Effects

Research data shows:

  • Higher total polyphenols
  • Improved oxidative stability (Rancimat)
  • Longer calculated shelf life
  • Increased bitterness (chemical and sensory)
Some studies also report increased free fatty acids.

Application

  • Add during malaxation
  • Use 0.5–2.0%, prepared as a 30% water solution

6. Enzymes

Role in Extraction

Enzymes (typically pectinases and cellulases from Aspergillus spp.) break down:

  • Pectin
  • Cellulose
  • Hemicellulose
  • Middle lamella components (visualized in SEM
   

This releases oil trapped within cell structures more efficiently.

Key Benefits

  • Dramatically improve extractability—especially in green fruit (MI < 3.5)
  • Reduce paste viscosity
   
  • Produce cleaner oil phases in the decanter
  • Dry out pomace, reducing disposal weight
  • Essential in early-season fruit with high pectin content 

    Maturity and Pectin Degradation

    Changes in Texture, Total Pectins (TP), and Pectin Esterification Degree in Fruits During Ripening of Olives 

Ripeness Stage Harvest Date Texture (N/100 g of fruits) TP (mg GA/100 g dry wt) Degree of Esterification (%)
Ripe-green 11/30/98 3889.6 ± 155.3 1678.6 ± 72.2 63.30
Ripe-green 12/7/98 3023.5 ± 140.7 1464.3 ± 60.0 65.34
Small reddish spots 12/14/98 2537.2 ± 108.8 882.4 ± 41.5 44.12
Turning color 12/21/98 2428.4 ± 112.4 852.9 ± 38.4 42.42
Turning color 12/28/98 2394.7 ± 98.2 823.5 ± 41.1 40.88
Purple 1/4/99 2253.6 ± 112.9 789.5 ± 31.3 27.39
Purple 1/11/99 2260.5 ± 90.4 763.2 ± 32.2 27.59
Black-1 1/18/99 2119.7 ± 97.9 680.5 ± 36.0 23.39
Black-2 1/25/99 1358.3 ± 57.8 580.8 ± 25.0 24.21
Ripe-black 1/29/99 1027.6 ± 52.5 510.6 ± 21.4 12.03

    *Black-1: fruits with black surface and white pulp; Black-2: fruits with black surface and purple pulp; GA: galacturonic acid.

Dosage 

  • 300–500 ml/tonne, higher in dry years
  • Increased dose for less mature olives
Operational Adjustments Needed
  • Open oil plates to capture extra oil 
   
  • Add 3–4% water if needed for decanter flow
  • Reduce paste pump speed due to increased fluidity

7. Combining Enzymes and Talc

A combined approach often yields the best results.

Advantages

  • Effective for excessively fluid pastes
  • Enhances both structural correction (talc) and biochemical breakdown (enzyme)
  • Produces cleaner oil with fewer suspended particles
Application Guidance
  • Both can be added simultaneously during malaxation
  • Ensure enzymes are not dripped directly onto talc (to prevent localized deactivation)

8. Practical Guidance for Dosing

Talc and Microtalc

  • Use a dispenser calibrated by kg/h and bulk density 
  • If added manually, sprinkle slowly while filling the malaxer
  • Add only to fresh paste, not oily paste
Enzymes
  • Use dosing pumps capable of 8–10 L/h
  • When added manually, introduce all at once at start of malaxation
  • Dilute 4:1 or 5:1 with water

9. Conclusions

Processing aids are an essential - yet often underused - tool for olive oil producers aiming to optimize extraction efficiency, improve oil yield, and adapt to seasonal and varietal challenges. When applied correctly:

  • Talc/microtalc stabilises paste and enhances separation
  • Salt is a low-cost density modifier with positive quality attributes
  • Calcium carbonate greatly boosts extraction but requires quality caution
  • Citric acid enhances polyphenols and shelf life but may increase bitterness
  • Enzymes are indispensable for green or high-pectin fruit
  • Combined strategies (e.g., enzymes + talc) yield synergistic performance benefits
The best results come from tailoring these aids to fruit condition, maturity, moisture, and processing constraints - ensuring efficient extraction without compromising oil quality.

Processing Aids for Olive Oil Extraction: Functions, Benefits and Practical Application

Olive oil producers can enhance extraction efficiency and oil quality with the strategic use of processing aids. These materials, including talc, enzymes, salt, and citric acid, improve oil release, reduce paste viscosity, and help separate oil from water.
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Esterification in Olive Oil Extraction and the Role of Processing Aids


PROCESSING AIDS AND THEIR EFFECT ON OIL CHEMISTRY

Esterification in Olive Oil Extraction and the Role of Processing Aids

Esterification is a natural chemical reaction where free fatty acids (FFA) combine with alcohols, typically glycerol, to form esters. This process reduces the measurable acidity of the oil. While esterification can occur in the olive paste during milling, it is usually a minor contributor to quality changes compared with factors such as fruit condition, malaxation parameters, and extraction efficiency.

Why Esterification Matters

  • Directly affects FFA values, a major criterion for Extra Virgin classification
  • Influences how certain processing aids appear to improve acidity
  • Helps understand why some additives must be used carefully to avoid unintended chemical changes
  • Provides insight into the relationship between pH, temperature, and enzymatic activity during malaxation
Esterification and Hydrolysis in Olive Oil Chemistry


This diagram illustrates the reversible reactions of esterification and hydrolysis, showing how free fatty acids and glycerol form triglycerides—and how they break down again under certain milling conditions.
Process Flow Diagram for Olive Oil Extraction






   


This diagram outlines the continuous olive oil extraction line: olives are crushed, malaxed, separated, clarified, and routed for bottling, while husk and wastewater are channelled to waste management systems.




High-Quality Talc Used in Olive Paste Processing


    Talcoil Micronised Mineral Talc by Mivico


When added to the paste, talc increases yield and improves malaxation and decanter performance.

How Processing Aids Interact with Esterification and Oil Chemistry

Processing aids act physically or chemically on the olive paste. Some enhance enzyme activity, others alter pH or moisture, and a few influence esterification indirectly. Below is a breakdown of the main aids used by professional olive processors and how each relates to esterification.

1. Calcium Carbonate

Calcium carbonate is the processing aid most associated with apparent esterification effects.

Influence on esterification

  • Raises the pH of the paste, shifting reaction conditions
  • Can promote mild esterification of free fatty acids, producing a lower measured FFA
  • May mask poor fruit quality because the reduction in FFA does not represent a true improvement in oil integrity
Operational considerations
  • Produces very green oils
  • Can alter flavour and oxidative parameters
  • Requires precise dosing due to its aggressive action
The Olive Centre can supply controlled dosing systems to ensure correct application in mills seeking maximum extractability.  See Talc Dispenser and Enzyme dosing units

2. Salt (Sodium Chloride)

Salt acts primarily on the physical structure of the paste rather than the oil chemistry.

Influence on esterification

  • Minimal direct effect
  • Does not change paste pH in a way that promotes esterification
  • The perceived improvements in acidity are due to better separation, not chemical modification
Operational benefits
  • Improves extractability
  • Helps produce greener oils
  • Increases centrifugal efficiency of the decanter
Salt can be metered via hopper dosing units or inline auger systems.

3. Talc (Magnesium Silicate)

Talc is inert and valued for its physical functionality.

Influence on esterification

  • No chemical interaction with oil or fatty acids
  • Does not modify FFA or promote esterification
  • Its benefits come entirely from improved paste structure and reduced emulsification
Operational benefits
  • Improves oil yield in high moisture or difficult pastes
  • Enhances malaxation and decanter performance
  • Works reliably across varieties and seasonal conditions
Available talc dosing equipment can be integrated with paste blenders, malaxers, and continuous milling lines.

4. Enzymes

Commercial enzyme blends can influence chemistry indirectly.

Influence on esterification

  • Break down cell walls, releasing bound lipids and sometimes alcohol groups
  • May create conditions where minor esterification occurs naturally
  • Effects are small compared with changes in extraction efficiency
Operational benefits
  • Higher extractability
  • Reduced malaxation time
  • Often improved phenolic release
Enzyme dosing and thermal control in malaxers improve consistency and performance.

5. Kaolin and Bentonite

These clay minerals are used more for paste modification or clarification.

Influence on esterification

  • No direct chemical effect
  • Do not reduce FFA or change oil acidity
  • Their performance is purely physical, based on adsorption and improved paste rheology
Operational benefits
  • Support separation in high moisture pastes (kaolin)
  • Assist in clarification and impurity removal (bentonite)
Clay based aids should be added with care to avoid over-adsorption of oil.

Summary: Which Aids Influence Esterification?

Processing Aids & Their Effects

Processing Aid Impact on Esterification Notes
Calcium Carbonate Moderate … via pH shift Can lower measured FFA but may affect flavour and oxidation
Salt (NaCl) None Improvements come from better separation, not chemical change
Talc None Purely physical aid for difficult pastes
Enzymes Minor, indirect Mostly physical… chemical breakdown of cell walls
Kaolin None Improves rheology only
Bentonite None Used for clarification rather than extraction

Optimising Processing Aids in Olive Mill Machinery

Professional olive mills benefit from:

  • Precision dosing systems for powders and enzymes
  • Malaxers with stable temperature control to avoid unintended chemical changes
  • Decanters tuned to handle modified paste characteristics
  • Regular chemical testing to verify FFA, PV, and phenolic stability
The Olive Centre supplies processing aid dosing equipment, malaxation systems, decanter upgrades, and quality testing instruments designed to support efficient, traceable and high quality olive oil production.