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Oilseed processors are faced with the continued challenge of improving output whilst reducing costs. Our Purifine® 3G and Purifine LM enzymes can make a big difference to oil processors, hiking oil yields and increasing the value of meals, leading to a boost in profit margins. These enzymes work as catalysts to break phospholipids into water-soluble and oil-soluble fragments, forming oil as well as breaking the emulsion formation, making the separation between gum and oil phase more efficient.
To quickly gain insight into what your yearly net revenue gain would be, dsm-firmenich has designed an easy-to-use calculator that shows you what our enzymatic solutions can deliver for you. In just 5 minutes, this tool quantifies the yield increase and with that your potential savings. Click here to go to the Purifine® calculator.
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Purifine® PLA1 is a new enzyme solution for refining vegetable oils that delivers consistent performance on yield increase and reaching phosphorus specification. Purifine® PLA1 significantly enables plant managers of oil refineries to improve cost-in-use, lower energy consumption and decrease carbon footprint.
Are you looking for a proven solution for biodiesel processing that meets both your profitability and sustainability goals? Purifine® PLA1 is our proven enzyme for refining seed oils used as feedstock for both FAME and HVO biofuels. Not only does it meet the purity specifications - including phosphorous reduction. It also achieves all this with less chemicals, a reduced carbon footprint and increased oil yield. You can even refine challenging feedstocks (both crude and degummed) with minimal loss and process disruption.
This unique thermostable phospholipase A2 enzyme converts lecithin into lysolecithin in a controlled way.
Purifine 3G (Purifine LM) enzymes uncouple the oil-soluble and water-soluble parts of phospholipids, increasing oil yield and reducing oil loss. Purifine 3G reduces the gum volume and reduces their ability to form an emulsion. Less emulsion formation means less oil yield loss due to entrained oil, while a lower gum content means cleaner separation of the oil from the heavy phase, and lower fat, higher protein content in the meal.
