Some weeks ago a decision was made by Sibelco to close their Talc processing plants Australia-wide. This decision has had implications for the Australian Olive Oil Industry whereby the sheer volume of talc has not been attainable and currently in short supply this season. Currently, there are very minimal quantities left that we can access…
Category: Processing Aids
Are you using low-strength enzymes or high-strength enzymes?
Research about enzyme application in olive oil extraction processing can be effective in obtaining higher yields, faster oil & water separation leading to smoother operation of machinery, less residual oil in the pomace and improved oil clarity. Pectinase enzymes are used extensively around the world in fruit juice and wine industries and increasingly in…
Understanding Processing Aids for use in Olive Oil Production
In this article, I refer many times to Commercial Growers as I receive many queries from Small to Medium growers and processors who often wonder how the larger companies can achieve accelerated & consistent results. Below are some tips to help improve the qualitative and quantitative results of olive oil processing. Nowadays, it is common…
Talc: Why Talc in Olive Oil Production?
Talc: is a hydrated calcium magnesium silicate, a naturally occurring inert mineral product, which is milled to different microns. Talc is normally used when moisture contents are high in your olive fruit or maturation points are swaying towards overripe (i.e. later in the season). Talc helps aid in proper malaxation during these types of conditions. Talc…
NZ33095 a powerful new enzyme to boost olive oil quality
Pectinex Ultra Olio (formerly NZ33095) has been through various trials in the past seasons. It has been noted NZ33095 by Novozymes is the most powerful enzyme and very useful for early season fruit for the purpose of pectin degradation. It has been estimated that the current industrial efficiency of the Australian olive oil industry ranges…
PECTINEX ENZYME TRIALS AT BOVALINA OLIVE OIL PLANT IN ADELAIDE, SA
ENZYME TRIALS AT BOVALINA OLIVE OIL PLANT IN ADELAIDE, SA MARCH 2012 – Processing Course Pablo Canamasas, Processing Plant Manager at Boundary Bend, conducted at a processing course in Adelaide earlier this week. Peter Dunn from Novozymes was kind enough to provide a small sample of Pectinex Ultra S-PL to use in the processing trials. The results were amazing!…
Why every grower should ask their olive processor to use Enzymes?
Did you know that all Olive Oil is Enzyme extracted? Olive Oil is said to be the fruit juice of the olive. 96 – 98% of the oil is found in the flesh (mesocarp) and skin (epicarp). The remaining oil is found in the pit (endocarp). The majority of oil is located in the vacuoles…
So what are enzymes and what are they responsible for?
FACT: Enzymes are responsible for the softening of the olive during maturation in olive oil production process. FACT: Industrial Enzymes used in the olive oil extraction process are the same as in the fruit. Industrial Enzymes have been used for fruit juice production for many years. As Olive Oil is the fruit juice of the…