25/11/2014
Enzyme Application in Oils and Fats
Lakshmi Narasimhan
ISM - Novozymes
Today’s agenda
2
Introduction to Novozymes and Enzymes
Why enzymes?
How Novozymes’ competencies work
A few potential applications
Novozymes in numbers
3
€ 1,574 billion sales
48% market share within industrial enzymes
700+ products
130 countries 6,000+
employees
30+ different industries
6,500+ granted patents and pending patents
14% R&D spend
€427 million sales in Food & Beverage
250 Tech Service people globally
10 new enzymatic solutions for Food & Beverage Industry 2013
70+ years enzyme experience
Research & Development…
About 14% of our revenue is spent on research
and development
More than 6,500 patents in place
More than 1,200 employees working in R&D;
research sites in Denmark, US, China, India,
Japan and Brazil.
Our R&D projects are carried out in
partnerships or by us alone
ENZYMES – A KEY ENABLING TECHNOLOGY
Why enzymes
6
Cost reduction New products Sustainability
Novozymes’ biological solutions almost always save energy, water and chemicals, thus reducing costs, improving efficiency
Novozymes’ R&D capacity enables customers to bring new products and claims, and higher quality to the market
Novozymes’ enzymes help
customers reach environmental-
targets, reducing use of water,
energy, CO2-emissions and waste
Why enzymes in Oils and Fats Industry
7
Enzymes are considered processing aids,
and do not need to be labelled
Enzymes are not GMOs
Enzymes are found naturally in every
living organism
Enzymes are proteins (they’re not alive)
and act as highly-specific biological
catalysts
Enzymes are fully biodegradable
Enzymes make Oil processing more
efficient, improving yields, throughput,
and cleanup
Three-dimensional structure of an enzyme
NOVOZYMES PRESENTATION 25/11/2014 8
Enzyme applications in O&F (today)
Enzymatic Interesterification
Enzymatic degumming
FAME/Bio-diesel Speciality fats for nutritional use
Change in fat melting properties for margarine and shortenings
Removal of gums to ensure stability, yield & quality
Production of Bio-diesel and FAME
Synthesis of omega 3 & similar products for healthy nutrition
Lipozyme TL IM Lecitase Ultra Lipase Lipozyme RM IM, Lipozyme 435
Enzyme Interesterification
Fat modification technologies Altered Properties
by
Enzymatic Interesterification
Chemical Interesterification
Hydrogenation
Fractionation
Trans Fats Issues
Yield, energy & by products
The different technologies don’t exist in isolation!
Bio-Diesel
NOVOZYMES PRESENTATION 25/11/2014 12
Economical benefits for the Novozymes BioFAME process are based on
Feedstock flexibility
Process oils independent of the FFA content
Enable use of lower cost raw materials
Glycerin is pure
Technical grade glycerin can be sold at high value
Energy consumption
Significantly lower methanol rectification costs
Low methanol surplus dosed
Methanol is re-used with glycerin-water phase
Re-use wet methanol
No need to dry the oil feedstock
NOVOZYMES PRESENTATION 25/11/2014 13
Enzymatic Degumming
Reasons to apply Enzymatic degumming
Yield is increased due to elimination of oil binding to gums
All oils containing phospholipids are suitable
Applicable to both crude and water degummed oils
Oil pre-history does not affect the outcome
Seed storage effects can be compensated easily
Down stream benefits in addition to the yield
Easier separation and reduced catalyst consumption in bio-diesel production
Easier wax separation in sunflower & rice bran oil processing
More sustainable production
And consistently low phosphorus levels
NOVOZYMES PRESENTATION 25/11/2014 15
General Refining process with Lecitase Ultra
High Shear
mixer High
Shear mixer
Crude or
Degummed
Oil
Citric acid NaOH
Retention
Tank
Centrifuge
Separated
gums
Refined
Oil
4-Stage Retention Tank (CSTRs)
Lecitase Ultra
Water
Enzymatic Degumming – the role of the stages
Acid addition
• The incoming oil contains Ca/Mg salts of PA that have to be turned into hydratable PA. Citric or other acids convert the PA salt to the dissociated form. A temperature>60°C is preferable
High Shear mixing
• Ensures the acid is well distributed and brought into contact with the phospholipids to make conversion of the PA and any other non-hydratable PL
NOVOZYMES PRESENTATION 25/11/2014 17
Typical results with Enzymatic Degumming
NOVOZYMES PRESENTATION 25/11/2014 18
Sample description
Phosphorus,
ppm Calcium, ppm
Magnesium,
ppm
Crude Soybean Oil 829 60 67
SBO (0.065% CA+1.5eq NaOH) <1 <1 <1
SBO (0.025% PA+0.5eq NaOH) <1 <1 <1
SBO + water & 200 ppm Purifine 11 5 2
Stage II – Hydrolysis of phospholipids
NOVOZYMES PRESENTATION 25/11/2014 19 NOVOZYMES PRESENTATION 25/11/2014 19
Oil
Water
Hydrolysis
Oil
Water
Splitting off a fatty acid makes the molecule more hydrophilic making the L-PA & L-PI easy to hydrate and remove with the water phase
Enzymatic Degumming – the role of the stages
Water + enzyme addition
• A total of 3% water is normally used for crude oil degumming. Mixing enzyme & water in-line aids dispersion and avoids the risk of making up dilute enzyme solutions
High Shear mixing
• Ensures the enzyme is well distributed and by producing small droplets, ensures a large surface area for lecithin modification
Reactor design
• Enzymatic degumming is normally a continuous process so a CSTR or multi tank design avoids any problems with oil by-passing the reactor
NOVOZYMES PRESENTATION 25/11/2014 20
So why do we need enzyme if citric acid is partly responsible?
NOVOZYMES PRESENTATION 21 11/25/2014
Using citric acid alone in degumming at 0.065% does not reduce phosphorus sufficiently
Enzyme hydrolysis of NHP fraction required to complete degumming process
EDG is not just phosphorus reduction but yield improvement and that comes from eliminating the oil binding to the gums.
0
200
400
600
800
1000
1200
0 50 100 150 200 250
Ph
osp
ho
ru
s (
pp
m)
Reaction time (min)
+citric 30 ppm 60 ppm
Thank you
Top Related