Enzymes

PECTINASE is an enzyme complex. The appropriate balance of activities of its compounds (pectinesterases and endo-poligalacturonases) liberates additional oil.

A POWERFUL CATALYST

It has been proven by industrial tests and customers’ experiences that 100 liters of water are released from the paste and oil production increases between 15 and 50 Kg per 1000 kg of paste. The exact figure depends on the olive variety and characteristics, on the ripening state of the fruit and on the technical equipment used in the process.

The enzyme (do not) does not dilute in oil, therefore, it is not part of the final product: the virgin olive oil.

ADVANTAGES

  • More oil released during beating phase;
  • Increasing of oil production;
  • Less water in the decanter;
  • Less oil in mass during the second centrifugation;
  • Less oil in liquid phase;
  • Less solids in liquid phase;
  • Absence of enzymes in the oil extracted;
  • No need for process changes;
  • No additional investment.

CHEMICAL AND PHYSICAL PROPERTIES

Form: Liquid

Colour: Amber

Smell: Soap smell

Fusion point: Not defined

Boiling point: Approx. 100 °C

Flame point: 180°C (glycerine)

Explotion risk: No risk

Density: 1.1-1.2 g/cm3 a 20°C

Water solubility: Soluble

Ph: 3.8-4.8 a 20°C

Unit concentration: Pectinesterase (more than 300U/m1) and endo- poligalacturonase (1500 /2500 U/ml)

IMAGES

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Attended Expoalimentaria 2012 – Perù

October 5, 2012

Claudio Vignoli and Gabriele Casini (CDR srl) attended Expoalimentaria 2012, International trade show that highlights food and beverages, machinery, equipment, inputs, containers and packaging, services, restaurants, and gastronomy.   At CDR’s stand we had the opportunity to meet many experts in connection with olive oil, fish oil and sacha inchi oil producers, […]

VIIth International Symposium on Olive Growing

September 10, 2012

Claudio Vignoli, as main sponsor, will attend the VIIth International Symposium on Olive Growing that will take place in San Juan, Argentina, from 25th to 29th September 2012, the most important scientific olive meeting realized every four years in different countries around the world under the auspice of the International […]

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