AB Enzymes extends Rohalase to boost vegetable oil process

By Jess Halliday

- Last updated on GMT

Related tags: Ab enzymes, Starch, Biofuel

AB Enzymes has developed a new enzyme product in its Rohalase line
to enable higher yield of vegetable oil processing with a reduced
need for chemicals - an innovation the company says will save
energy and costs.

The company says that the product, called Rohalase OS, can be applied at room temperature by simply spraying onto the canola, sunflower or soy seeds, and no dilution or formulation is required. However, it is heat stable up to 80 to 85 degrees and in addition to resulting in higher yields the enzyme is also said to facilitate a reduction in the amount of oil in the press cake and lower temperature at the press head - which in turn translates into reduced energy costs. Part of ABF Ingredients, which is owned by Associated British Foods, AB Enzymes already has four products in its Rohalase line. These include Rohalase MPL, a phospholipase, also has applications in the field of edible oils - 'degumming' or removing of phospholipids, which impair the quality. Rohalase OS and MPL are said to work in synergy; the MPL is more effective since the OS enzyme has already removed a higher proportion of the phospholipids. In addition to marketing the ingredient for the food industry, AB Enzymes believe that the development will hold benefits for biofuel production - a strategic focus at the moment. "In addition to oil based fuels, this technology is ideally suited for biomass to ethanol conversion,"​ said CEO Aryan Moelker. "As in other industries, we will be working with strong partners to develop opportunities in this exciting field."​ AB's other Rohalase products are aimed at wheat processing, including an enzyme called Rohalase SEP, for the degradation of viscosity-forming polysaccharides such as pentosanes and glucanes, which have a negative effect in wheat starch processing. The Rohalose trade market is registered by Roal Oy, a 50-50 production joint venture between ABF and Altia.

Related topics: Cultures, enzymes, yeast

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