Danisco Create Enzyme Solution for Increasing Vegetable Oil Yield

Danisco also claimed that it is well armed to help the traditionally cost-aware meat industry optimise recipes and processes and add extra value to processed meat products as the global recession continues.

01/05/09 Danisco is promoting its LysoMax Oil as revolutionising 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.

Danisco also claimed that it is well armed to help the traditionally cost-aware meat industry optimise recipes and processes and add extra value to processed meat products as the global recession continues.

With many consumers now targeting products that give more value for money, GRINDSTED Meatline Stabiliser Systems are an ideal choice. These optimised solutions give cooked, emulsified, ground and restructured meats a satisfying flavour and texture and good sliceability.

Manufacturers can reduce high raw material costs by using GRINDSTED Meatline to improve yield and minimise cooking loss. Using the stabiliser systems, meat trimmings can also become high-value whole muscle medallions, and ground meat can be turned into juicy burgers or nuggets.

“Meat is probably the most expensive raw material used in food. GRINDSTED Meatline compensates for texture when cheaper raw materials are used,” says Jesper Kampp, meat group manager.

Waste reduction is another route to cost savings. Here, Danisco can offer effective natural solutions for shelf-life extension, including GUARDIAN Rosemary and Green Tea Extracts. Natural antimicrobials are an additional useful option on relevant markets.

Not only low-cost products are in focus. Consumer behaviour shows there is still room for the occasional indulgence.  At this end of the market, Danisco is experiencing growing demand for TEXEL NatuRed, a range of meat cultures that serve as a natural alternative to nitrite salts in cured cooked meats and sausages.

“For premium meat products, a clean label is a clear priority,” Jesper Kampp explains. “Using TEXEL NatuRed, manufacturers can produce cured meats with the colour, flavour and shelf life traditionally obtained with nitrite salts.”