Enzymes for Olive Oil Production

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A robust pectinase preparation designed for fruit maceration and cell wall degradation in olive oil extraction. Enzymes used in olive oil production.
Product Details


  • Increased extraction for higher oil yields
  • Reduce paste viscosity for better separation of oil droplets
  • Achieve more efficient decanting and filtering for faster clarification
  • Water soluble and can be removed during oil-water separation phase or with the pomace, thereby reducing oil in waste water
  • Improve production process with less strain on equipment
  • Produced from non-genetically modified strains of Aspergillus niger and is suitable for the production of organic olive oil processing
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