Danisco's LysoMax® Oil revolutionises the production of vegetable oils for food.This enzyme solution makes it possible to increase the yield during vegetable oil refining by improving the release of oil from the gum, a viscous fraction obtained from treatment of crude vegetable oil with hot water. The method has no negative impact on oil quality and does not require further investments in equipment. At the same time, it allows food producers to reduce the process water by 50%.
In addition, the advantage of Danisco's LysoMax® Oil compared with previous and other enzymatic methods is that it is used as a first step in the refining process and is very simple to use. The enzymes are simply added to the water flow during the oil refining process. The process is carried out at only 55 ºC compared with 65-75 ºC using other methods.
'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. This is of key importance to our customers in a market producing up to 60 million tonnes a year and with fluctuating oil prices,' says Aart Mateboer, Business Unit Director of Food & Beverage Enzymes at Danisco.
Food oils are mainly produced from oil palm trees, maize, oilseed rape, soya and sunflowers. The production of oils for food is approx. 160 million tonnes a year of which around 60 million tonnes could be refined using Danisco's enzymes.For further information, please contact:
Aart Mateboer, Business Unit Director, Food Enzymes, mobile: +31 612 343 017
Natalie E. Weber, Media Relations Manager, mobile: +45 28 76 51 04