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.
- 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
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)