“… e su gli olivi, su i fratelli olivi che fan di santità pallidi i clivi…”
( Gabriele D’Annunzio– La sera fiesolana)
The use of enzymatic complexes for the production of virgin olive oils
The processing of virgin oils takes place mainly in the countries of the Mediterranean basin, with ITALY representing one of the largest producers in the world. BIOTEC was the first company to include the use of enzymatic mixes in the extraction processes, which, in addition to increasing the oil yield, allowed our producers to speed up processes and consequently significantly save in terms of energy consumption. This new technology led to the boom of the BIOLIVA brand in the 90s, which still today represents one of the best known BIOTEC products in the world. The pectinase used is already present in the fruit but not in sufficient form to determine a higher extraction yield, therefore the BIOTEC staff has developed an enzymatic formulation that allows the recovery of the oil that would otherwise be lost. BIOLIVA is used in several non-EU countries, and brings about a 10% increase in oil for each quintal of olives treated, and this allows producers to optimize the selling prices of the product.
Enzymatic mix for processing avocado oils
Virgin avocado oil for food is rich in vitamins, minerals and fatty acids, including oleic acid (Omega 9) and palmitic acid. Very versatile and ideal for adding to soups, smoothies and salad dressings. Perfect for mayonnaise and sauces. It has a high content of monounsaturated fats and vitamin E. When used to season carrots or tomatoes, it increases the bioavailability of the micronutrients contained in them. The profile of fatty acids contained in avocado oil is very similar to that of olive oil: they are both rich in oleic acid. Specifically, avocado oil contains 76% of monounsaturated fats (oleic and palmitoleic acids), 12% of polyunsaturated fatty acids (linoleic and linolenic acids), and 12% of saturates (palmitic and stearic acids). ). The antioxidant par excellence present in vegetable oil is the so-called a-tocopherol, which is present in avocado oil at levels of 70-190 mg per liter of product. The largest producer in the world is Mexico but also in Latin America the production of avocado oil is growing with the aim of replacing it with olive oil. BIOTEC was among the first companies to push producers in these countries more and more to process avocado oil for food use. To this end, BIOTEC, OIL PRESS and OP PLUS enzymatic complexes have been developed, with the aim not only of increasing the oil yield, but also of improving the quality and clarification of the oil itself. Thanks to specific pectinases, the productivity of the plants has also been improved, also allowing for stronger pressing and consequently easier extraction of the oil.