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| Specification | Details |
|---|---|
| Product type | Micronised mineral talc (processing aid) |
| Chemical composition | Hydrated magnesium silicate |
| Purity | 100% natural micro-talc |
| Particle size | Superfine micronised talc |
| Food safety | Food-grade, asbestos-free |
| Regulatory status | EU authorised food additive (E553b) |
| Origin | Spain |
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| TALCOIL-23.pdf | Talcoil Technical Data Sheet | Brochures | Document | |
| TALCOIL_MSDS_English_3.pdf | Talcoil MSDS English | Brochures | Document | |
| TALCOIL_registration_spanish_3.pdf | Talcoil Registration Spanish | Brochures | Document | |
| Certificate_Talc_Food_Grade_4.pdf | Talcoil Certificate Food Grade | Brochures | Document | |
| Talc_Dosage_guide_Talcoil.pdf | TALCOIL Dosage | Specifications | Document |
FACT: Enzymes that are used in the extraction process are the same as in the fruit.
Industrial Enzymes have been used for fruit juice production for many years. As Olive Oil is the fruit juice of the olive the same basic principles could also be applied. The more enzymes that are activated during malaxing the faster and more efficient the malaxing process will be. Also, as the breakdown of the paste is more complete with the extra enzyme activity you will also find that the free oil can not only be seen quicker but there are heightened Organoleptic characteristics in the oil. Higher polyphenol levels also bring greater stability.
Once enzymes have carried out their job there are no traces found in the resultant oil. (The enzymes have a lipophobic character meaning they are not oil absorbing).
FACT:? Enzymes are responsible for the softening of the olive during maturation.
FACT:? Enzymes that are used in the extraction process are the same as in the fruit.
Industrial Enzymes have been used for fruit juice production for many years. ?As Olive Oil is the fruit juice of the olive the same basic principles could also be applied. ? The more enzymes that are activated during malaxing the faster and more efficient the malaxing process will be. ?Also, as the breakdown of the paste is more complete with the extra enzyme activity you will also find that the free oil can not only be seen quicker but there are heightened Organoleptic characteristics in the oil. ?Higher polyphenol levels also bring greater stability.
Once enzymes have carried out their job there are no traces found in the resultant oil. ?(The enzymes have a lipophobic character meaning they are not oil absorbing).
Did you know that all Olive Oil is Enzyme extracted?
Olive Oil is said to be the fruit juice of the olive. ?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 oil is located in the vacuoles but the bound oil (in the cytoplasm) is not accessible by mechanical extraction means and is therefore lost in the waste.
During the extraction process the natural endogenous (naturally occurring) enzymes (among others i.e. pectic, cellulosic and hemicellulosic) activate the paste during malaxing and hence the cell wall is broken down and your oil floats on top of the paste. ?Depending on the fruit at the time of harvesting depends greatly on how well the enzyme naturally releases, thereby having great effect on your resultant outcome.
ENZYME TRIALS AT BOVALINA OLIVE OIL PLANT IN ADELAIDE, SA
MARCH 2012 - Processing Course
?
Pablo Canamasas, Processing Plant Manager at?Boundary Bend, conducted at a processing course in Adelaide earlier this week. Peter Dunn from?Novozymes?was kind enough to provide a small sample of?Pectinex Ultra S-PL?to use in the processing trials. The results were amazing! The improved extractability by 30% by the combined use of enzymes, talc, grid size and processing speed, though it was concluded that?Pectinex Ultra S-PL?enzymes are to blame for at least 80% of the success. No wonder the course attendees; couldn?t believe the results, nothing better than seeing the results with their own eyes. Trials were done with variety Manzanilla, typically a difficult variety to deal with:
First run: No enzymes, no talc, grid size # 6 in the crusher
Fruit weight = 574kg Oil extracted = 74kg
Second run: 300ml enzymes, 1% talc, grid size # 5 in the crusher
Fruit weight = 574kg Oil extracted = 96 kg
Difference = 22kg more oil!!. This pays for the enzymes and the talc largely!! Thanks to the use of?Pectinex Ultra S-PL?
More details about Enzymes
Pectinex Ultra Olio (formerly NZ33095) has been through various trials in the past seasons. ?It has been noted NZ33095 by Novozymes is the most powerful enzyme and very useful for early season fruit for the purpose of pectin degradation.
[caption id="attachment_381" align="aligncenter" width="499"]
This table below shows the impact of the use of enzymes on paste extractability with NZ33095 showing the highest 'main-chain' activity.[/caption]
[caption id="attachment_382" align="aligncenter" width="469"]
According to an RIRDC funded study that NZ33095 (high main-chain activity) showed consistently lowers pyropheophytin values and higher total polyphenol values.[/caption]
It has been estimated that the current industrial efficiency of the Australian olive oil industry ranges between 75 and 87 percent. ?For the industry, each additional percentage point of improvement in this efficiency through the proper use of processing aids would represent approximately $500 000 worth of oil per year at current production levels and up to $2 million per year for expected future production levels by 2015.
Download: Evaluation of Processing Aids for Olive Oil Extraction and Quality Improvement?(PDF)
In the attached fact sheet NZ33095 has proven it has a higher extractability compares to other enzymes: ?Fact Sheet Processing aids for improved olive oil extraction efficiency?(PDF)
Read more about NZ33095
Talc:?is a hydrated calcium magnesium silicate, a naturally occurring inert mineral product, which is milled to different microns.
Talc is normally used when moisture contents are high in your olive fruit or maturation points are swaying towards overripe (i.e. later in the season). Talc helps aid in proper malaxation during these types of conditions. ?Talc can absorb up to 10-15 times its weight in water.
When the olive paste is unable to mix properly this does not encourage the enzyme release and hence the oil is locked/bound up in the cells and is exited from the machine with the waste. ?Talc used in these exacerbated conditions can extract up to an extra 5%.
Talc also aids to minimise emulsion (oil combining with water) during malaxation.
Tips for use:
Using a very fine (normally under 2 micron) grade of Talc you may find some floating problems on the paste occur. ?In order to avoid this, you must monitor wherein the malaxing tank that you are applying this product. ?You may consider moving the application spot to a better-suited position.
A fine grade talc (normally 2.5 - 4%) also means that you do not need to use as much and cuts down on the amount you need to store as you achieve more efficient use.
Also, using finer grades of talc means that you may be able to cut your usage on average from 1-2% down to as low as 0.3% - 0.7%.
Various forms of Talc are available. ?However, not all are efficient for use. ?You need to make sure that the talc is coming from a trusted source and does not contain heavy metals. ?Some talcs are bleached and may contain chloride.
Talc is expelled with the waste paste.
You have only one shot this season, so why not try something new & effective!
If have any questions about the application of these products or about olive oil processing, please contact me. ?(ph) 07 4696 9845.
Some weeks ago a decision was made by Sibelco to close their Talc processing plants Australia-wide.
This decision has had implications for the Australian Olive Oil Industry whereby the sheer volume of talc has not been attainable and currently in short supply this season.
Currently, there are very minimal quantities left that we can access for this harvest.
We have minimal reserves of talc for olive oil processing emergencies.
If you are having problems with processing during this processing season and need talc immediately, please call our office on 07 4696 9845 or email amanda@theolivecentre.com.au?
To see more about talc:? Micronised Talc
As of 2020 harvest The Olive Centre will be solely supplying: Talcoil Micronised Mineral Talc by Mivico
