Close
Grain Processing, Oilseeds, and Edible Oils
GEPZYME AMY 1000 is a high-performance bacterial alpha-amylase designed for efficient starch hydrolysis from wheat, maize, and sorghum.
GEPZYME AMY‑HT is a robust high-temperature alpha-amylase designed for starch liquefaction under elevated temperature conditions.
DEGUM PLA-2 is a highly effective enzymatic solution for degumming of vegetable oils such as soybean, sunflower, and rice bran oil.
GEPZYME PROT 2000 is a specialized protease enzyme designed for gluten modification in biscuit and wafer production.
OLEOREFINE 4000 is a unique enzymatic solution combining Esterase and Phospholipase activities, specially designed for lecithin modification and specialty fractionation.
OLEODEGUM ADV is an advanced enzymatic degumming solution engineered for premium edible oils that require ultra-low phosphorus levels and high oil clarity.
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.