Novozymes Launches New Product for Increased Yield in the Vegetable Oils Industry

Written by Paulo Nogueira

Published on 19/01/2021 at 10:50

óleo vegetal/ fonte: Novozymes

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To Present the Advantages and Benefits of This Product, the Danish Multinational Will Participate in a Webinar Hosted by AOCS (American Oil Chemists’ Society) on the NextJanuary 26, at 11 AM

Curitiba, January 2021 –Novozymes launches a new product, Quara Boost, a combination of Phospholipase C enzymes, called Quara Boost, which can be directly incorporated into the chemical neutralization process of vegetable oils, an important input for the Brazilian industry. To present the advantages and benefits of this product, the Danish multinational will participate in a webinar hosted by AOCS (American Oil Chemists’ Society) on the nextJanuary 26, at 11 AM, with the theme“Increase Your Oil Yield: Innovation in Enzymes for Chemical Neutralization Plants”, which is free to attend, and registrations can be made on theAOCSwebsite, featuring Andersom Cattoni, Global Marketing Manager at Novozymes for vegetable oil processing, who will interview two of the leading technical experts in the industry here in Brazil, Renan Marangoni from Novozymes, and Danilo Lima, Managing Partner at brprocess.

Benefits of Quara Boost for the Vegetable Oils Industry

After extensive technical research and in manufacturing plants, Novozymes demonstrates that its combination of Phospholipase C enzymes, called Quara Boost, can be directly incorporated into the chemical neutralization process of vegetable oils (instead of being used only in a separate aqueous degumming step). This results in significantly higher yields and preserves the final quality of the oil from alkaline refining.

The enzyme-assisted chemical process can also generate processing savings by skipping the initial aqueous degumming and centrifugation steps. “This is a specific solution for vegetable oils. As Brazil is one of the leading producers of vegetable oil in the world, geared towards various applications, this new solution offered by Novozymes allows industries to make a small change in the plant to achieve a significant yield increase of around 2%, which is a very strong competitive advantage in the production market,” explains Cattoni.

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Paulo Nogueira

According to the Brazilian Association of Vegetable Oil Industries (Abiove), the country produced about 8.83 million tons of soybean oil last year, with potential losses of 397.5 thousand tons or approximately 436 million liters. “Replacing the chemical processes used in the degumming of vegetable oils with enzymes helps to increase the yield of pre-treatment processes and convert losses into gains for companies in the sector,” the manager emphasizes.

Enzymes and Market Innovation

Pioneers in the segment since 1925, Novozymes is among the top 100 most innovative companies in the world, and also the best employer globally in the scientific field, according to American magazine Science Magazine, considering exclusively industries in the biotechnology, pharmaceutical, chemical, and related sectors, and is among the top Best Companies to Work for in Brazil, with a team that has created, implemented, and applies, in daily operations, four key values that guide the company’s work in the country.

Thanks to biotechnology, Novozymes can develop sustainable solutions for manufacturing inputs for a wide range of the production chain, from food products, textiles, cleaning, to water treatment, as the use of enzymes acts as a natural catalyst in chemical reactions. The company offers a portfolio of over 700 products. More information: www.novozymes.com.br

Novozymes Launches New Product for Increased Yield in the Vegetable Oils Industry

To Present the Advantages and Benefits of This Product, the Danish Multinational Will Participate in a Webinar Hosted by AOCS (American Oil Chemists’ Society) on the NextJanuary 26, at 11 AM

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To Present the Advantages and Benefits of This Product, the Danish Multinational Will Participate in a Webinar Hosted by AOCS (American Oil Chemists’ Society) on the NextJanuary 26, at 11 AM

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