enzymes in oil
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De Smet Presentation 1
Marc KellensDesmet Ballestra Group,Zaventem, Belgium
Oil Processing Challenges in the 21th Century:
Enzymes Key to Quality and Profitability
De Smet Presentation 2
0
5
10
15
20
25
30
35
40
45
50
2003/04 2004/05 2005/06 2006/07 2007/08
Palm
Soybean
Rapeseed
Sunflower
Peanut
Cotton
Palm kernel
Coconut
Olive
Mill
ion
tons
Production period
PO+PKO%
30.129.414.48.74.34.03.72.92.5
USA Mercosur
Canada Europe
Malaysia Indonesia
Major vegetable oils evolution
> 85%
World Vegetable Oil ProductionWorld Vegetable Oil Production
SBOPO
De Smet Presentation 3
35.7
39.0
In 30 years a 10-fold increase
In 40 years a 7-fold increase
Palm & Soybean oil production Palm & Soybean oil production evolutionevolution
SBO = high unsat oil
PO = high sat oil
De Smet Presentation 4
OILOILQUALITYQUALITY
Organoleptic/stability Functional Properties
Nutritional Quality
-Bland taste, no odor-Light color (brilliant) -High thermal stability -High oxidative stability -Long shelf life
- Good melting profile - Desired Plasticity- Crystallisation kinetics
- Balanced FA composition (SFA/MUFA/PUFA, �3-6)- Low or no trans FA (< 1%)- High natural antioxidants (tocopherols) and vitamins
RefiningRefining ModificationModification
Increased demand for high quality oils
Trends in Oil ProcessingTrends in Oil Processing
De Smet Presentation 5
Crude OilCrude Oil
SoapstockAcid gums
Acid / NaOH
NeutralisingAcid degumming
NeutralisingNeutralisingAcid Acid degummingdegumming
BleachingBleachingBleaching
Bleaching earth
FiltrationFiltration
Steam
DeodorisationDeodorisationDeodorisation
RBD OilRBD Oil
Bottling orFurther
Processing
FAD
Gums(Lecithin)
DegummingDegummingDegumming
Gums(Lecithin)
DegummingDegummingDegumming
Water
Classical oil processing
>high unsats: chemical (FFA > soaps)
>high sats: physical (FFA > FAD)
Trends in Oil refiningTrends in Oil refining
De Smet Presentation 6
Strong demand for more efficient processes
* More cost efficient processes:- Lower investment & processing costs, - Valorisation and/or reduction of by-products
* Flexible plants:- Capable of processing multiple oils
* Fully automated plants:- Higher consistency of operation, lower manpower cost
* Larger capacities (economics of scale):200-300 TPD 1000 -> 2000 TPD
Trends in Oil refiningTrends in Oil refining
De Smet Presentation 7
Refineries need to reply to more and more stringent environmental rules and at same time need to improve their efficiency on both operational cost and delivery of highest quality
Trend: - less chemicals, more physical treatment- more sustainable, less energy- less environmental impact: zero effluent - maximum retention of “nutritional” quality
More bio, eco, green… enzymes a solution?
Trends in Oil refiningTrends in Oil refining
De Smet Presentation 8
° ° More (energy) efficient & More (energy) efficient & environmentallyenvironmentally friendly friendly processesprocesses
Trends in edible oil processing
° ° Increased attention for the Increased attention for the nutritional nutritional qualityquality
° ° MilderMilder processing giving more ‘natural’ products processing giving more ‘natural’ products
ENZYMATIC PROCESSESENZYMATIC PROCESSES
Enzymatic oil processingEnzymatic oil processing
De Smet Presentation 9
Aspects of enzymatic process
PRO’S PRO’S -- MildMild , , naturalnatural processprocess
--EnvironmentallyEnvironmentally friendlyfriendly
-- VeryVery specificspecific, , lessless randomrandom
CON’S CON’S -- Sensitive to Sensitive to heatheat andand pHpH
-- Sensitive to Sensitive to feedstockfeedstock qualityquality ((impuritiesimpurities))
-- CostCost ((mostlymostly higherhigher thanthan conventionalconventional chemicalschemicals))
Enzymatic processingEnzymatic processing
De Smet Presentation 10
SeedSeed
Frying oilFrying oil
Speciality FatsSpeciality Fats
MargarineMargarine
Frying oilFrying oil
Speciality FatsSpeciality Fats
MargarineMargarine
CrudeOil
CrudeOil
RefinedOil
RefinedOil
CrackingCracking
DehullingDehulling
FlakingFlaking
Cleaning / DryingCleaning / Drying
Preparation
CrackingCracking
DehullingDehulling
FlakingFlaking
Cleaning / DryingCleaning / Drying
Preparation
MealMeal
BleachingBleaching
NeutralisingNeutralising
DeodorisingDeodorising
WinterisingWinterising
DegummingDegumming
Refining
BleachingBleaching
NeutralisingNeutralising
DeodorisingDeodorising
WinterisingWinterising
DegummingDegumming
Refining
Mechanical ExtractionMechanical Extraction
Solvent ExtractionSolvent Extraction
Extraction
Mechanical ExtractionMechanical Extraction
Solvent ExtractionSolvent Extraction
Extraction
HydrogenationHydrogenation
InteresterificationInteresterification
FractionationFractionation
Modification
HydrogenationHydrogenation
InteresterificationInteresterification
FractionationFractionation
Modification
LubricantsLubricants
SoapSoap
BiodieselBiodiesel
LubricantsLubricants
SoapSoap
BiodieselBiodieselOleochemical
ProcessesOleochemical
Processes
Enzyme processes in Enzyme processes in Oilseed/Oil processingOilseed/Oil processing
Enzymatic degumming
Enzymatic IE
Enzymes
De Smet Presentation 11
° more selective than chemicals, thus attacking ONLY ° more selective than chemicals, thus attacking ONLY phospholipids phospholipids
Main driver: oil quality or oil profitability?
° treated gums contain less entrained oil, so higher yield° treated gums contain less entrained oil, so higher yield
° with cost of enzymes << additional oil yield° with cost of enzymes << additional oil yield : a winner: a winner
Enzymatic Enzymatic degummingdegumming
Why does it take so long to convince industry?
De Smet Presentation 12
EnzymaticEnzymatic degummingdegumming
O
CH2-O-P-O-XO
O
2CH -O-C-R1
==
R2-C-O-CH
O
=
-
R1, R2 : Fatty acids
X : H (PA), choline (PC),ethanolamine (PE), serine (PS), inositol (PI),
Hydratable PL NonHydratable PL Non--hydratable PLhydratable PL
PHOSPHOLIPIDS
De Smet Presentation 13
OCH2-O-C-R1
R2-C-O-CHO O
CH2-O-P-O-XO
Phospholipase A1
Phospholipase A2
Phospholipase C
Phospholipase D
X = H, choline, ethanolamine, serine, inositol, etc.
Phospholipase B
5 5 subclassessubclasses of of PhospholipasesPhospholipasesA1, A2, B, C and DA1, A2, B, C and D
PhospholipasesPhospholipases A1, A2, CA1, A2, Care are commerciallycommercially availableavailable((NovozymesNovozymes, , DaniscoDanisco, , VereniumVerenium))
PHOSPHOLIPASES
EnzymaticEnzymatic degummingdegumming
De Smet Presentation 14
O
CH2-O-P-O-X
O
O
2CH -O-C-R1
==
R2-C-O-CH
O
=
-
O
CH2-O-P-O-X
O
O2
CH OH
1
=
=
R2-C-O-CH
O
=
-
H-O-C-RH O2++ ++
PhospholipasePhospholipase A1 or A2A1 or A2
PHOSPHOLIPIDSPHOSPHOLIPIDS LYSOLYSO--PHOSPHOLIPIDSPHOSPHOLIPIDS FFAFFA
-- Conversion of (non-hydratable) PL in hydratable Lyso-PL and FFA
-- 0.036% FFA formed for each 0.1% PL converted
ENZYMATIC CONVERSION PLA1/PLA2
EnzymaticEnzymatic degummingdegumming
De Smet Presentation 15
°°ENZYMAX® process by Lurgi
- First industrial EDG process started early 90’s- Use of heat stable phospholipase A2- Efficient if on high Q and fresh crude oil- High enzyme cost made enzyme recycling necessary- From porcine pancreas problems with acceptability
-- limitedlimited sources sources andand availabilityavailability ofof enzymeenzyme
Past situation EDG
EnzymaticEnzymatic degummingdegumming
Introduction of costefficient physical degumming alternatives (TOP, SOFT, IMPAC) blocked breakthrough of EDG
De Smet Presentation 16
° ° Improved EDG by Improved EDG by NovozymesNovozymes (end 90’s)(end 90’s)
-- PhospholipasePhospholipase A1 (A1 (LecitaseLecitase Ultra Ultra –– NovozymesNovozymes))
-- Stable and Stable and lessless expensiveexpensive enzymes (enzymes (thirdthird generationgeneration))
-- Temperature optimum : 55°C, pH optimum : 6 Temperature optimum : 55°C, pH optimum : 6
-- Residence: 3Residence: 3--6 hrs = f(catalyst consumption)6 hrs = f(catalyst consumption) < 2 hr ! < 2 hr !
-- No enzyme No enzyme recyclingrecycling necessarynecessary , , comsumptioncomsumption 50 50 ppmppm
-- Microbial origin No problems with acceptability Microbial origin No problems with acceptability
Re-introduction EDG
EnzymaticEnzymatic degummingdegumming
Several industrial plants running today costcompetitive Main negative point: what to do with high FFA ?
De Smet Presentation 17
Citric AcidCitric Acid
NaOHNaOH to to neutraliseneutralisecitric acid citric acid
WaterWater
Oil Tank
Oil Pump
Heater
RetentionVessel
Retention vessels
30°C55°C
30 min1 hour
CentrifugalSeparator
HydrolisedHydrolisedgumsgums
High Shear Mixer
55°C
Low Shear Mixer
70°C3-6 hours
Enzyme
High Shear Mixer
Enzymatic Enzymatic DegummingDegumming
To Silica Treatment
To DT (extraction)
DegummedDegummedoiloil
Crude oil
EnzymaticEnzymatic degummingdegumming PLA1 PLA1 ((LecitaseLecitase Ultra) Ultra)
De Smet Presentation 18
Case Case studystudyConventionalConventional SBO SBO waterwater-- followedfollowed
by by acidacid--degummingdegummingCrude soybean oil
100%2,50% PL
Gums WDG2,80% yield 97,2%2,00% PL 0,50% PL0,80% NO
Acid gums ADG0,90% yield 96,30%0,45% PL 0,05% PL0,45% NO
total loss: 3,70%
1000 ppm P
200 ppm P
20 ppm P
PL: phospholipids
P: phosphorous
NO: neutral oil
LL: lysolecithin
WDG :waterdegumming
ADG: acid degumming
De Smet Presentation 19
Case Case studystudyCrudeCrude SBO PLA1 SBO PLA1 degummingdegumming
Crude soybean oil100%2,50% PL
Gums PLA EDG1,93% yield 98,1%1,68% PL 0,25% PL0,25% NO 0,57% FFA
Acid gums ADG0,40% yield 97,67%0,20% PL 0,05% PL0,20% NO
total loss: 2,33%
Crude soybean oil100%2,50% PL
Gums PLA EDG2,10% yield 97,9%1,83% PL 0,05% PL0,27% NO 0,62% FFA
Acid gums ADG0,00% yield 97,90%0,00% PL 0,05% PL0,00% NO
total loss: 2,10%
Partial EDG
Full EDG
70% conversion PL to LL+FFA
De Smet Presentation 20
° ° Case study crude SB0 2.5% PL (1000 Case study crude SB0 2.5% PL (1000 ppmppm P)P)-- Full EDG Full EDG vsvs (WDG & ADG)(WDG & ADG)
-- P < 20 ppmP < 20 ppm
-- Gain in crude oil yield: about 1.3Gain in crude oil yield: about 1.3--1.6%1.6%
-- Gain in FFA: about 0.5Gain in FFA: about 0.5--0.6%0.6%
-- Net gain in RBD Net gain in RBD oiloil yieldyield afterafter full full refiningrefining: : 0.80.8--1%1%
-- Net gain in FAD yield after full refining: Net gain in FAD yield after full refining: 0.50.5--0.6%0.6%
FAD FAD �� lloss !oss !
-- No soaps, gums but also no lecithin !No soaps, gums but also no lecithin !
EnzymaticEnzymatic degummingdegumming PLA1PLA1
De Smet Presentation 21
° ° EDG by EDG by DaniscoDanisco
-- AcyltransferaseAcyltransferase ((~~PLA2 type) (PLA2 type) (LysomaxLysomax Oil Oil –– DaniscoDanisco))
-- Temperature 50Temperature 50--60°C and pH 560°C and pH 5--77
-- Very short reaction (30 min!)Very short reaction (30 min!)
-- No enzyme No enzyme recyclingrecycling , , comsumptioncomsumption 100 100 ppmppm
-- Microbial origin No problems with acceptability Microbial origin No problems with acceptability
-- (Part of) FFA esterified with free sterols, giving less/no FFA(Part of) FFA esterified with free sterols, giving less/no FFA
New enzymes (1)
EnzymaticEnzymatic degummingdegumming
No industrial plants yet running, results to be confirmed
De Smet Presentation 22
EnzymaticEnzymatic degummingdegumming usingusingAcyltransferaseAcyltransferase (AT) ((AT) (DaniscoDanisco))
-- Conversion of PL in LL and FFA (part) re-esterified with sterols
-- 0.065% FFA re-esterified with each 0.1% free sterols,
PL
LL
-- 0.036% FFA formed for each 0.1% PL converted to LL
De Smet Presentation 23
Case Case studystudyCrudeCrude SBO AT SBO AT degummingdegumming
Full EDG
Crude soybean oil100%2,50% PL0,30% free sterols
Gums AT EDG2,60% yield 97,4%2,27% PL 0,05% PL0,34% NO 0,00% FFA
0,50% est. sterols
Acid gums ADG0,00% yield 97,40%0,00% PL 0,05% PL0,00% NO 0,50% est. Sterols
total loss: 2,60%
Crude soybean oil100%2,50% PL0,30% free sterols
Gums AT EDG2,10% yield 97,9%1,83% PL 0,05% PL0,27% NO 0,43% FFA
0,50% est. sterols
Acid gums ADG0,00% yield 97,90%0,00% PL 0,05% PL0,00% NO 0,50% est. Sterols
total loss: 2,10%
70% conversion PL to LL+FFA Part FFA esterified with sterols
No FFA increase
With FFA increase
De Smet Presentation 24
° ° Case study crude SB0 2.5% PL, 0.3% SterolsCase study crude SB0 2.5% PL, 0.3% Sterols-- Full EDG Full EDG vsvs (WDG & ADG)(WDG & ADG)
-- P < 20 ppmP < 20 ppm
-- Gain in crude oil yield: about 1.1Gain in crude oil yield: about 1.1--1.6%1.6%
-- Gain in FFA: about 0Gain in FFA: about 0--0.4%0.4%
-- Net gain in RBD Net gain in RBD oiloil yieldyield afterafter full full refiningrefining: : 1.11.1--1.2%1.2%
-- Net gain in FAD yield after full refining: Net gain in FAD yield after full refining: 0.00.0--0.4%0.4%
Any effect esterified vs free sterols on oil stability?Any effect esterified vs free sterols on oil stability?
EnzymaticEnzymatic degummingdegumming ATAT
De Smet Presentation 25
EnzymaticEnzymatic degummingdegumming usingusing AT AT ((LysomaxLysomax OilOil))
LysomaxLysomax OilOil degummingdegumming ProcessProcess veryvery similarsimilar to to LecitaseLecitase Ultra (Ultra (lessless residenceresidence))
De Smet Presentation 26
° ° EDG by EDG by VereniumVerenium
-- PhospholipasePhospholipase C (C (PurifinePurifine –– VereniumVerenium))
-- Temperature 60°C and pH 7Temperature 60°C and pH 7
-- Rather short reaction (1Rather short reaction (1--2 hrs)2 hrs)
-- No enzyme No enzyme recyclingrecycling , , comsumptioncomsumption 200 200 ppmppm
-- Microbial origin No problems with acceptability Microbial origin No problems with acceptability
-- Attacks only PE/PC, not PA/PIAttacks only PE/PC, not PA/PI
EnzymaticEnzymatic degummingdegumming
First industrial plants under construction, no real industrial data available yet but highly promissing
Recent introduction of new enzymes (2)
De Smet Presentation 27
EnzymaticEnzymatic degummingdegumming usingusing PLC PLC ((VereniumVerenium))
0.84% DAG formed for each 0.1% PL (40 ppm P) converted
De Smet Presentation 28
Case Case studystudyCrudeCrude SBO PLC SBO PLC degummingdegumming
Full EDG
100% conversion +
PE/PC
no free FFA
Crude soybean oil100%2,50% PL
Gums PLC EDG1,06% yield 98,9%0,92% PL 0,25% PL0,14% NO 1,33% DAG
Acid gums ADG0,40% yield 98,54%0,20% PL 0,05% PL0,20% NO
total loss: 1,46%
70%PE/PC
70% conversion PL (PE/PC) to DAG+ Phosphate residue
De Smet Presentation 29
° ° Case study crude SB0 2.5% PL (70% PE/PC)Case study crude SB0 2.5% PL (70% PE/PC)-- EDG EDG vsvs waterdegummingwaterdegumming / ADG/ ADG
-- P < 100 ppm, postP < 100 ppm, post--ADG needed (or PLAADG needed (or PLA--EDG!)EDG!)
-- Gain in crude oil yield: about 1.8 / 2.2%Gain in crude oil yield: about 1.8 / 2.2%
-- No FFA, no extra loss in deodorising No FFA, no extra loss in deodorising
-- Net gain in RBD Net gain in RBD oiloil yieldyield afterafter full full refiningrefining::1.8 / 2.2%1.8 / 2.2%
EnzymaticEnzymatic degummingdegumming PLCPLC
Best economics when combining PLC-WDG with PLA-EDG
De Smet Presentation 30
EnzymaticEnzymatic degummingdegumming: : keykey = = yieldyield
Main driving factor: yield
+ Less oil loss with gums, giving higher oil yields+ Less oil loss with gums, giving higher oil yields
+ Very suitable for high PL+ Very suitable for high PL--oils (SBO, RSO) not for POoils (SBO, RSO) not for PO
+ Less effluent, less low value+ Less effluent, less low value--added side productsadded side products
+/+/-- NotNot allall processesprocesses yetyet industriallyindustrially provenproven, ,
but but highhigh expectations expectations +/+/-- Enzyme cost main factor in OPEX, low CAPEXEnzyme cost main factor in OPEX, low CAPEX
-- No lecithinNo lecithin
-- what enzyme to use? Now & in future?what enzyme to use? Now & in future?
De Smet Presentation 31
EnzymaticEnzymatic deoilingdeoiling ofof gumsgums (EDO)(EDO)
Alternative enzymatic processes for oil recovery:Alternative enzymatic processes for oil recovery:
RecoveryRecovery of of oiloil fromfrom lecithinlecithin
-- Most oils are shipped and traded in a crude formMost oils are shipped and traded in a crude form
-- Wateredegumming applied mainly to prevent settling of Wateredegumming applied mainly to prevent settling of
gums in storage tanksgums in storage tanks
-- Gums contribute to shelf life of crude oilsGums contribute to shelf life of crude oils
-- Part of gums converted to lecithinPart of gums converted to lecithin
Q: can entrained oil be recovered from the Q: can entrained oil be recovered from the gumsgums??
De Smet Presentation 32
Process principle
EnzymaticEnzymatic TreatmentTreatment of of LecithinLecithin Fraction (Fraction (fromfrom WDG)WDG)
LECITHIN LYSO-LECITHIN + RECOVEREDOIL
Eg. Lecitase Ultra250-500 ppm on dry lecithin
35-50% oil50-65% A.I.
ExtractedMeal in DT
Back to main Oil stream
LecithinLecithin deoilingdeoiling
��
���
���
���
���
����
���
��������������
���
Wet gums
Less thanhalf as
compared to EDG
De Smet Presentation 33
++
Wet Gums + Enzyme Deoiled gums + Oil
Wet GumsLecitase
Ultra Oil
De-oiled Gums
LecithinLecithin deoilingdeoiling
PLA2
2-4 hrs
De Smet Presentation 34
100 ppm 250 ppm 500 ppm
LabLab trials trials conductedconducted byby
More enzyme More enzyme givesgives : :
-- FasterFaster OilOil RecoveryRecovery-- More More recoveredrecovered oiloil
--DarkerDarker oiloil withwith higherhigherFFA contentFFA content
LecithinLecithin deoilingdeoiling
De Smet Presentation 35
1.Cooling Soy Lecithin to 55°C1.Cooling Soy Lecithin to 55°C
2. Addition of 2. Addition of LecitaseLecitase Ultra (250 Ultra (250 –– 500 ppm)500 ppm)
3. Enzymatic reaction (23. Enzymatic reaction (2--4 hr at 55°C)4 hr at 55°C)
4. 4. HeatingHeating treatedtreated soysoy lecithinlecithin to min. 70°C to min. 70°C
5. 5. SeparationSeparation recoveredrecovered oiloil fromfrom lysolyso--lecithinlecithin
EnzymaricEnzymaric deoilingdeoiling ofof soysoy lecithinlecithin
LecithinLecithin deoilingdeoiling
De Smet Presentation 36
-- Recovery : 80Recovery : 80--90% of oil usually entrained in gums90% of oil usually entrained in gums-- Calculation example for 1 ton crude soybean oil Calculation example for 1 ton crude soybean oil
RECOVERED OIL FROM SOY LECITHIN USING PLA2 RECOVERED OIL FROM SOY LECITHIN USING PLA2
LECITHIN
28 kg dry gumsfrom which 8 kg oil
Meal
RECOVERED OIL + LYSO-LECITHIN
18 kg dry gumspart= lysolecithin
10 kg recovered oilFFA : 35-40%
LecithinLecithin deoilingdeoiling potentialpotential withwith PLAPLA
1000 kg crude SBO with 1000 ppm P
WDG982 kg WDG SBO with 200 ppm P
PLA2
?
70% conversion PL to LL+FFA
De Smet Presentation 37
-- Recovery : 80Recovery : 80--90% of oil usually entrained in gums+ DAG90% of oil usually entrained in gums+ DAG-- Calculation example for 1 ton crude soybean oil Calculation example for 1 ton crude soybean oil
RECOVERED OIL FROM SOY LECITHIN IF USING PLC RECOVERED OIL FROM SOY LECITHIN IF USING PLC
LECITHIN
28 kg dry gumsfrom which 8 kg oil
Meal
RECOVERED OIL + LYSO-LECITHIN
10 kg dry gums18 kg recovered oilDAG : 55-60%
LecithinLecithin deoilingdeoiling potentialpotential withwith PLCPLC
1000 kg crude SBO with 1000 ppm P
WDG990 kg WDG SBO with 200 ppm P
?
PLC
70% conversion PL (PE/PC) to DAG+ Phosphate residue
De Smet Presentation 38
EnzymaticEnzymatic oiloil degummingdegumming (EDG) or (EDG) or EnzymaticEnzymatic lecithinlecithin deoilingdeoiling (EDO)(EDO)
EDG:- When applied on crude oil, recovered oil directly blended into main oil stream ( PLA: FFA , PLC: DAG )
- Gums not useable to produce functional lecithins- Larger volumes to be treated (full crude oil stream)
EDO:- Phospholipids more concentrated and hence more accessible (?)- But much higher viscosity (dilution with oil = solution)- Gums not useable to produce functional lecithins- Recovered oil kept separate from main oil stream (eg. Biodiesel)- Much smaller streams to be treated (30-40 times less volume)
De Smet Presentation 39
21-23 october
Palm and Soybean oil are dominating the O&F marketbut they are so different…Liquid oilLiquid oil (semi) (semi)
Solid oilSolid oil
HydrogenationHydrogenation
FractionationFractionation
Soybean oil Soybean oil Rapeseed oilRapeseed oilSunflower oilSunflower oil
Peanut oilPeanut oilCotton oilCotton oilOlive oilOlive oil
chemical
physical
InteresterificationInteresterification
Palm oil Palm oil Palm Kernel oilPalm Kernel oil
Coconut oilCoconut oil(Animal fats)(Animal fats)
Application of vegetable oil: determined by physical state Application of vegetable oil: determined by physical state
37.4 Mill. tons37.4 Mill. tons 42.6 Mill. tons42.6 Mill. tons
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
De Smet Presentation 40
HydrogenationHydrogenation improvesimproves the the physicalphysical propertiesproperties but but
reducesreduces nutritionalnutritional valuevalue
Main drawback: formation Main drawback: formation of of TFATFA
NegativeNegative impact on impact on healthhealth((CholestreolCholestreol))
0
20
40
60
80
100
0 10 20 30 40 50
Temperature (°C)
% S
FC
(se
rial
met
ho
d)
47% TFA41%35%30%23%16%12%
PHSBO IV 70
TodayToday clearclear tendencytendency to to avoidavoid, and , and eveneven ban TFA ban TFA
out of out of FoodsFoods
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
De Smet Presentation 41
Does the consumer know where these TFA are?
Candy 1%
Salad dressing 3%
Fried potatoes 8%
Spreadable margarine
17%
Cakes, cookies, crackers, bread
40%
Animal products (meat, dairy)
21%
Chips (potatao,corn)
5%
Breakfast cereals
1%
Household shortening
4%
TFA intake fromfoods (US)
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
De Smet Presentation 42
Can fractionation be a (partial) solution to reduce TFA?
Salad oil Frying oil
Feed 2 Olein Stearin
87 94 74
/ 65 35
20 18 23
25 / 32
28 0 65
9 / 40
0 / 7
/ >10 /
Feed 1 Olein Stearin
IV 109 112.5 92
Yield % / 85 15
TFA % 11 9 20
MP °C 19 / 27
SFC
10°C 7 0 33
20°C 2 / 16
30°C / / 2
CT 0°C hr / >36 /
PH Soybean oil fractionation
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
De Smet Presentation 43
What alternative do wehave then to avoid TFA when modifying oils?
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
ChemicalInteresterification = firstanswer to low/zero TFA chemical modification
De Smet Presentation 44
Ban on TFA and hence partial hydrogenation, has increased demand for interesterification
But chemical interesterification also underpressure:
Solution:Solution: enzymaticenzymatic interesterificationinteresterification & & MORE USE OF PALM OILMORE USE OF PALM OIL
“Early scientific reports -- one of which was released in mid-January 2007 by joint-researchers from Malaysia and the UK -- suggest that interesterified fat
is far more harmful than trans fats.Interesterified fat was found to depress the level of HDL (good cholesterol)
more than trans fat.In addition, interesterified fat raised blood glucose levels and depressed the level of insulin. This strongly suggests that interesterified fat could lead to
diabetes”
Trends in Enzymatic Trends in Enzymatic Oil ModificationOil Modification
De Smet Presentation 45
4x125 kg reactors
Enzymaticinteresterification:
today a proventechnology
FFA
By-products
CRUDE OILCRUDE OIL
Diglycerides
None
PRE-TREATMENTneutra-bleach-deodo
ENZYMATIC INTER-ESTERIFICATION
DEODORISATION
EIEEIE >> Oil quality >> CIECIE
No contaminants
(Soaps-FAME) (Dialkylketones)
ProductTank
FeedTank
RBD RBD blendblend
EIE EIE blendblend
DeodoriserDeodoriser
EIE EIE reactorsreactors
EIE OILEIE OIL
(BRUSH)
Enzymatic Oil Interesterification: Enzymatic Oil Interesterification: Proven principleProven principle
De Smet Presentation 46
IS EIE giving sameresults as CIE?
50:50
40:60
30:70
20:80
C.I.E.
E.I.E
0
5
10
15
20
25
30
35
40
0 5 10 15 20 25 30 35 40 45
Temperature [C]
% S
FC
10:90 Final CH20:80 Final CH30:70 Final CH40:60 Final CH50:50 Final CH10:90 Final Enz20:80 Final Enz30:70 Final Enz40:60 Final Enz50:50 Final Enz
PST: SBO
CIE CIE fullfull randomrandom = EIE 1,3 = EIE 1,3 selectiveselective (for commodity blends)(for commodity blends)
10:90
Enzymatic Oil Interesterification: Enzymatic Oil Interesterification: Proven processProven process
De Smet Presentation 47
EIE simpler or more complicated than CIE?
EIE plant EIE plant
4 x 500 kg 4 x 500 kg
(50(50--80 tpd)80 tpd)
•• FeedstockFeedstock qualityquality
•• FeedstockFeedstock compositioncomposition
•• FeedstockFeedstock changeschanges
PPllaannt t --
DDeessiiggnn
Enzymatic Oil Interesterification: Enzymatic Oil Interesterification: Proven technologyProven technology
De Smet Presentation 48
EnzymaticEnzymatic oiloil processingprocessing
What may bring the future?
Enzymatic hydrogenation: Any potential in future ? Enzymes in oleochemistry: Enzymatically produced biodiesel Enzymes in bleaching: Selective destruction of
carotene/chlorophyl?Enzyme assisted expelling: release of oil under mild conditions
(cfr. Algae)
And what about GM of oil composition inside the crop to ease oilrefining & increase nutritional value
Anything possible... Where will we be in 10 years?
De Smet Presentation 49
Enzymes Enzymes playplay an important an important rolerole in in ourour foodproductsfoodproducts
WhyWhy notnot in in processingprocessing ofof oneone ofof itsitsmajor major ingredientsingredients::
OILS OILS andand FATSFATS
Marc KellensDesmet Ballestra Group,Zaventem, Belgium
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