Enzyme Application in Oils and Fats - Results...

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