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Phospholipase solution for enzymatic degumming of vegetable oils with improved gum/phospholipid removal.
GEPZYME PROT 2000 is a specialized protease enzyme designed for gluten modification in biscuit and wafer production.
Lipase blend designed to reduce refining losses and improve oil recovery from soapstock-prone systems.
Lipase blend for specialty fats and structured lipid modification without hydrogenation routes.
Lipase-based enzyme solution for margarine and spread fat systems requiring stable texture and plasticity.
Lipase blend for fat splitting applications in oleochemical processing and downstream value addition.
Industrial lipase solution for esterification and transesterification processes requiring better selectivity.
Proprietary blended enzyme program for used cooking oil and recovered oils with variable quality.
Lipase blend developed for animal fats and tallow processing with variable and hard-to-handle streams.
Enzyme support for degumming of vegetable oils to improve gum/phospholipid removal and refining performance.
Enzymatic support in soybean oil degumming and gum handling for lecithin recovery, quality optimization, and downstream standardization.
Lipase-based solutions for modifying fat structure and functionality for food applications.
Fat system optimization for better consistency, plasticity, and performance in bakery applications.
Support for structured fat systems with improved spreadability and texture stability.
Enzyme-assisted fat modification for controlled melting behavior and texture tuning.
Application-focused enzyme solutions to support value-added dairy fat processing, mouthfeel, and aroma profile enhancement programs.
Lipase-based process support for fat splitting, esterification, and specialty oleochemical processing.
Enzyme support programs for variable oils/fats, including challenging feedstock pretreatment strategies.
Solutions for better utilization and value addition in rendering-derived fats and downstream processing routes.
GEPZYMES® solutions can be evaluated for a wide range of feedstocks including soybean oil, sunflower oil, palm oil, canola/rapeseed oil, rice bran oil, animal fats/tallow, and selected specialty oils, depending on the process objective.
No. In addition to degumming and refining support, GEPZYMES® also supports lecithin processing, specialty fat modification, bakery fats, oleochemicals, biodiesel feedstocks, and dairy fat applications.
Soya lecithin processing is mainly classified under Edible Oil Refining (Degumming) because lecithin is recovered from gums generated during the degumming stage of crude soybean oil processing.
We provide both. GEPZYMES® offers application support including trial planning, dosage guidance, addition-point recommendations, and process optimization support.
Yes. We can design feedstock-specific trial programs for variable oils/fats, depending on your process challenges and plant conditions.
That depends on the application and plant process. In many cases, enzymes are used to improve efficiency and reduce process load, while the final processing scheme is optimized based on technical and economic feasibility.
Share your feedstock type, process flow, current challenge, and target outcome. Our team can suggest a suitable trial pathway and application program.
Enzymes such as cellulases, hemicellulases, pectinases, and amylases act on the structural components of grains and oilseeds, breaking down cell walls, starches, and gums. This releases more trapped oil and protein, improving extraction efficiency. In edible oil processing, enzymatic pretreatment can increase oil yield by 1–3%, which is significant at industrial scale.
In edible oil refining, phospholipases are widely used in enzymatic degumming to convert non-hydratable phospholipids into hydratable forms. This results in ultra-low phosphorus content (<10 ppm), clearer oil, reduced foaming during frying, and longer shelf life. In grain processing, enzymes can enhance flour quality by improving dough elasticity, texture, and baking performance.
Enzymatic processes typically operate under milder conditions (lower temperature and pH) compared to chemical refining, reducing steam and electricity usage. Less reliance on harsh chemicals like caustic soda or acids also lowers chemical costs, equipment wear, and wastewater treatment expenses.
By reducing or replacing chemical treatments, enzyme-assisted processing generates less effluent load and minimizes hazardous by-products. It aligns with green manufacturing goals, helps meet international sustainability certifications, and supports marketing claims of “cleaner, greener” food production.