DIC Presentation On 6th August

Company ProfileBio Essential Sdn. Bhd.: Incorporated in August 2008

Joint venture company between ABCAR- DIC Process,

France and Global Sunshine Biotech Sdn. Bhd.

Sole licensee of the DIC technology from ABCAR-DIC

Process ,France for entire Asian and South Pacific

Region.

Design and Construct, Leasing and Contract

Processing DIC facilities.

Research and Development of DIC applications.

Bio Essential Sdn. Bhd. 2


DIC Technology Détente Instantanée Contrôlée (DIC): Instantaneous

Controlled Pressure Drop

Patented technology developed by Laboratory of Mastering Technologies for Agro-Industries (LMTAI) La Rochelle University, France.

Patents of DIC Technology own by ABCAR-DIC Process, France.

License exclusively to Bio Essential Sdn. Bhd. for Asia and South Pacific Region.

Various applications have been developed and proven based on DIC technology.

DIC Applications:


Treatment of the food, cosmetic, nutraceutic &

pharmaceutic in pieces or in powder

We proposes customers different DIC equipments scales


Mission statementWe help the food and drug industry deliver higher

quality products at lower cost when it comes to:Drying,Sterilization & Decontaminating ,Post – Harvest Treatment of Rice & CerealExtraction

We make sure you take the lead and improve your margins


Our product lines We offer a set of products and services aiming at:

Drying fresh food (incl. Fruits, vegetable, meat and fish)

Sterilization & Decontaminating (food, powder, medication)

Pretreating component for extraction (high added value molecules)

Post-harvest treatment of rice & cereal

You can either: Equipment leasing Equipment acquisition Contract out to Bio Essential at our own facilities


Application fields Our equipment and solutions are applicable to

Fruits, Vegetables, Spices, Medicinal herbs, Mushrooms Meat, Poultry Fish, Seaweeds Cereals

The raw material needs to be prepared prior to treatment Pieces, Chunks or Powder (a special equipment is being

built)


Products description

We proud ourselves to commit to

Dramatically improving your yield:Superior product quality (aspect, taste,

flavour, intrinsic properties,…)

Significantly reducing your production time,

And reducing your production costs (less energy)

DIC is a HTST (High Temperature Short Time) treatment. This thermal effect if doubled by a mechanical effect, which is the pressure effect.

These actions, developed at regulated levels and defined steps bring the product to structural changes

These changes are responsible for all the applications of the DIC process: decontaminating, swelling, steaming, essential oils extraction etc.

DIC

Dried apple after DIC treatmentDried apple before DIC treatment

Pictures from a scanning electron microscope

DIC....How does it work?

9Bio Essential Sdn. Bhd.

Principle

P 0

P v

Time (s)

P

Pressure (bar)

Phase 1 Phase 2 Phase 3 Phase 4 Phase 5

P : Processing pressure / P0 : Atmospheric pressure / Pv : Vacuum pressure

Figure 1 Variation of pressure during one DIC processing cycle

Phase 1: A vacuum is first created within the reactor by opening the discharge valve. This step will promote optimal transfer of heat between the steam and the product.

Phase 2: The discharge valve is closed and saturated steam injected to create a pressurised atmosphere. It involves an increase of temperature and pressure.

Phase 3: High pressure is maintained for a short time.

Phase 4: Opening of the discharge valve creates a sudden pressure drop inside the reactor due to the vacuum. This pressure drop induces concomitantly a partial auto-vaporisation of the water contained in the product and the expansion.

Phase 5: The discharge valve is then closed and atmospheric valve opened to allow a return to atmospheric pressure within the reactor and the sample is recovered.


How’s DIC operate??


Swell-dryingSwell-drying


DIC Technology in the operations of

Products description- Drying -

(i) Absence of shrinkage and deformation, improvement of visual aspect





Swell – dried Kiwi by DIC texturing


Swell – dried Peppers by DIC texturing


Improvement in the re-hydration capacity compared to hot air dried

productsbananas kiwis apples

Maximum (%) 53 17 26

(ii) Improvement of re-hydration capacity and speed

Improvement in the re-hydration speed compared to hot air dried

productsbananas kiwis apples

Maximum (%) 71 94 44


0

5

10

Water content (% WB)

15

20

25

30

100 200 300 400 500 600Time/min

Classical drying

Post-DICdrying

DIC35

40

45

Classic Drying

Structure after DIC treatment

(iii) Reduction of global drying time (Reducing by 3 times the drying time process compared to

hot air drying for bananas) leading to reduction of the energy consumption

Post-drying time until WB= 5% bananas kiwis apples

Without DIC (min) 1020 390 610

With DIC (min) 320 140 195

Pre-drying




• 100% natural, crispy without oil and without acrylamide!

• Fulfils all international standards about microbial contaminations

• Can be labelled as organic products or eco-products if the raw material used is organic

• Preserve the highest rate of essential components (vitamins, flavour molecules) in the industry today!

• Better re-hydration properties (Ideal for food service or industrial application)

Bio Essential equipments and services will guaranty that your Swell- Dried products

Economical & Quality Advantages

Comparatively to classical drying, Swell Drying by DIC is less time –energy consuming

This is less expensive in terms of investment & exploitation cost with a better quality!!!


Total Quality

Co

st

Swell-Drying by Swell-Drying by DICDIC

Freeze-Drying Freeze-Drying

Hot airHot air

Micro Wave-Drying

Hot Air + chemical treatment

Puffing

How does DIC swell-drying fit in your current drying process?

Fresh raw material at 90% humidity

Dried foodstuff at 15-20% residual moisture

Pre-Drying

Humidity homogenizationat 25% humidity (at 4°C)

Peeling and cutting

Bleaching

DIC Swell-Drying(DIC step + final post-DIC drying at 5% humidity)

in your factory or in our

Packaging (from 1 to 30kg)

or


Swell – drying:High Quality Aspect: No deformation!

Texture: Crispness

Flavor: Good preservation

Nutrition: Better preservation of Vitamins and highest flavonoid availability

Hygiene: Perfect decontamination

Cost: 12% less energy consumption

Classic Hot air drying: Low-quality: Bad aspect: Color and Deformation

Texture: Too hardFlavor: Too lowNutrition: Low vitamin content,Hygiene: Biologic contamination

1st drying stageW: from 90% up to 25%WB

Preparation of raw material:

Cutting, blanching, …

2nd drying stageW: from 25% up to 5% WB

Summary of the Industrial scale Swell-drying by DIC:

DICDIC

Industrial Hot-air drying:

8 hours2-3 hours


Why will you choose our drying offer…?A degree of quality never reached before…

Shape and texture

Flavor and color

Health Nutrition content

Hygieniccontent

Cost

Hot air DryingVery Big

Shrinkage

Preserved at 1st stage then very

bad

Preserved at 1st stage then very bad

Very bad low

Vacuum drying Normal shrinkagePreserved at 1st stage then very

bad

Preserved at 1st stage then bad

BadHigher than

HAD

MicrowaveDrying

Presence of shrinkage

BadThermal

degradationBad

Too expansive equipment

Freeze-drying THE BEST Bad Very good BadTHE MOST EXPANSIVE

Swell-drying by DIC

Very good THE BESTGood for Vitamins,

THE BEST FOR FLAVONOIDS…

PERFECT DECONTAMINATION

LOWEST COST


Why will you chooseour drying offer…? (cont..)

…for affordable production costs

Drying Process Classic Hot Air Drying* DIC Drying Freeze-Drying

Yield 11% of processed raw material

Initial and final water content 89% 5%

Amount of fresh foodstuff necessary to get 1 ton of dried product

9.09 t

Energy consumption for product preparation before drying

360 kWh/ton of dried product

Energy type mostly gas mostly gas mostly electricity

Drying consumption(for one ton of final product)

- Drying (89%5%)1,000 kWh * 8.04 t =8,040 kWh/t

- Pre-Drying (89%30%)750 kWh * 5.17 t =4,022 kWh/t- DIC swelling833 kWh/t- Post-Drying (30%5%)750 kWh * 2.87 t1,704 kWh/t

- Freeze-Drying (89%5%)1,800 kWh * 8.04 t =13,744 kWh/t

Total Consumption8,400 kWh/ton of final

product6,863 kWh/ton of

final product14,472 kWh/ ton of final

product




Pretreatment of Extraction

& Extraction

Products description -Pretreatment for extraction

industry-DIC pretreatment improves your classical extraction yield

• Classical HAV (high added value) molecules extraction are faced to the following problem:

• Current extraction methods are able to extract available amount of HAV molecules

• This extracted amount is only the visible part of the iceberg…

• The major part is trapped within strong cellular structure

• Yields are limited by such limited availability

We developed a method to make HAV molecules more available, to dramatically increase the extraction yields


DIC pretreatment improves your classical extraction yield

800

150

Apple Quercetin

0100

200300400500600700

0 50 100Processing time

(sec)

Extraction yield improvement (%)

Fresh apple

(Untreated sample)

DIC treated apple(Optimized conditions)

• Quercetin is an antioxidant present in apples

• A DIC pretreatment on apples make quercetin more easy to extract

• Optimized conditions enhanced by 700% quercetin extraction, compared to untreated apples


industry-


industry-


Why will you chooseour extraction pretreatment offer…?

Improve your kinetic and yield extraction

With DIC same amount of Roselle anthocyanins (TMA, for Total Monomeric Anthocianins) is obtained within 2 min compared to 10 minutes for the untreated ones

Untreated calyces

DIC treated calyces

mg TMA/g dried product

DIC allows the raw material toImprove yields andReduce extraction time


How does DIC pre-treatment fit in your current extraction process?

Intermediary Product

Direct use for natural cosmetic

application

Classical solvent

extractionActive principle

Cutting Cleaning

DIC stepin your factory or in our

Drying

Selling as raw material for

classical solvent extraction

Fresh raw material

Dehydrated raw matarial

Drying

Residual fraction

Packaging (from 2,5 to 20kg)

Grinding


Soon… -Essential Oils Extraction-

A ground-breaking innovation in the field of essential oil extraction

Are you able to extract your essential oil in only few minutes…? Just have a look:

Comparison of classical extraction methods (steam distillation, extraction by solvent), new extraction ones (supercritical CO2 and other laboratory tests) with DIC extraction


How will DIC essential oils extraction inserts in your process?

Volatile condensed fraction: Essential

Oils

Residual fraction

Cutting CleaningDrying

DIC

Fresh raw material

Dehydrated raw matarial

Direct use of the obtained active

principle (cosmetics)

Selling as raw material for classical solvent

extraction

Look at our pretreatment for extraction offer


Bio Essential Sdn. Bhd.34


Post-harvest Treatment of rice

and cereal


Products description-Rice drying-

Reduce your rate of broken rice to 1 to 3%Best industry standards currently are around

15% which induces a significant drop in market price (40%)

Produce completely sterilized rice

Don’t change your process, our equipment inserts within it

1.1. Classic treatment of post harvested rice

SORTING

Har

vest

ing

Pad

dy r

ice

Deshusting & Milling

1. DIC Swell - Steamed rice ?


SORTING

Har

vest

ing

Pad

dy r

ice



1.1. Classic treatment of post harvested rice


SORTING

Har

vest

ing

Pad

dy r

ice


DICtreatment

DIC

S

we

ll -

Ste

am

ed

ric

e

1.2. DIC Swell - Steaming




DIC Swell - steaming of Rice

Integral rice Cooking

40 .60 minutes

White rice Cooking time

15 .20 minutes

Rate of broken rice 10 to 28%

DICSwell - steamed

Integral riceCooking time: 12 to 16 minutes

DICSwell - steamed rice

Cooking time: 7 .15 minutes

Rate of broken rice 1 to 3%

ABRASION

Deshusting

Sorting

Drying

Harvesting of Paddy rice

DIC8 hrs 2 hrs

T r

a d

i t

i o n

a l

w a

y 30 sec


Cooking time 7 - 9 minutes

CP02 variety, Chau Phu 2 (Aromatic variety Giang, VIETNAM);

Classical way

DIC Treatment

Rate of broken rice 17.2% < 3 %



Variety" Long One" 0

Classical way DIC Treatment

Chalkiness rate

25% 0%

Rate of broken rice

44% <3-6%



VN D (PHTI) Vietnam

Classical way DIC Treatment

Rate of broken rice

49.4% <4-6%


8hrs Drying

2 hrs tempering

2hrs

DryingTempering

drying tempering

Husting

Abrasion

16% - 40%15 – 20 min

DIC: 30 seconds

Drying2 hrs

Harvesting Paddy rice

Classic DIC

Drying time >>8hrs 2hrs

Tempering2 or 3

periods (2hrs)

No needs

Broken rice rate 15 to 40% 2 – 3%

Energy consumption

Very high Low

Cooking time 14 – 20 min7 – 9 min

2% - 3% 7– 9 min

broken rice cooking time

Choose DIC to improve rice processing in term of quality and quantity



Sterilization & decontamination


Products description-Sterilization & Decontamination-

Microbiological charge reduction (%)

A 12 seconds DIC treatment (at 110°C) is enough to 75% of the initial microbial charge

Herbs of Provence decontamination (at 110°C)

Time (sec)

0

25

50

75

100

0 12 24 36 48

Bacillus stearothermophilus

Bacillus stearothermophilus

We provide you with the ultimate decontamination solutionDIC treatment destroys all cell membranes/walls and induces the explosion of micro-organism (yeast,

fungi, bacteria..)Our solution carefully handles your product while is

…merciless with microbiologic contaminants


DIC treatment fulfills all international standards about decontaminations and pathogens such as: Bacillus, Salmonella, Staphylococcus etc. Yeast, Mould Spores

The process is very safe even in the case of sensitive products such as: Medicinal herbs Seaweed Etc.

It preserves important molecules such as: Vitamins Bioflavonoids Anthocyanins


Products description-Sterilization & Decontamination-


Bacillus stearothermophilusThermal treatment (130°C; 30 s)

With progressive decompressi

on

with DIC

Impact of the Abrupt Pressure-Drop toward vacuum on the microbial

structure

Bio Essential Sdn. Bhd.

49

Thermal treatment (105°C; 30 s) Saccharomyces cerevisiae


on with DIC

Impact of the Pressure-drop toward vacuum on the microbial structure



High pressure CO2 Treatment (55 bar ; 5 h)

Impact of the Abrupt Pressure-Drop toward vacuum on the microbial

structure Saccharomyces cerevisiae


on with APD

with DIC

Why will you choose our decontamination offer…?

No thermal damage

A quick treatment for a higher yield

Definitive spores destruction

No additives, no chemicals

No environmental pollution


DIC Machinery & Equipment DIC reactor is carried out via a reactor

supplied with saturated steam.


6

5

43

1

2

DIC React

or

Our offeringThree ways for you to access to our product lines

Equipment “home subcontracting” To reduce your transport costs, reduce the time delivery,

and reduce contamination risk during transport, we directly install our equipment in your factory. You pay the provision for the kilogram

Equipment acquisition You choose to be independent from the beginning, you

have the possibility the acquire your own DIC equipment adapted to your production volume

Subcontracting You ship the raw material to our facilities where it is

treated and shipped back to you


54

Close collaboration with:Several industrial Companies

Food industryPharmaceutical

Cosmetic Perfume

Technology of Instant Controlled Pressure-Drop DIC

European Union8 European projects

National and International Academic cooperation

•UTC (France)•Mc-Neese University (Louisiana-USA)

•UBAYA University (Surabaya – Indonesia)

•Universidad de Mexico

•CanTho University (Vietnam)

•University of Bucharest (Romania)

•Lebanese University (Beirut - Lebanon)


55

Creation of innovative Companies:ABCAR-DIC Process (France);

Legni & Segni (Italy)

•Universal Foods (California - USA): Vegetables; 1993•Coralma (France): Tobacco; 1996

•Protekum (Germany): Flavonoids; 2002

•Unilever (Holland): Tea; 2000

•AZTI (Spain) : Fish oil; 2004

•Contento trade (Italy)

•BONTOUT (France): Sterilization Mushrooms; 2001

Various Industrial realizations and Productions:

DIC = 19 years of research and 23 Ph-D works …

NEW THREE LAUREATES FOR INNOVATIVE COMPANIES 2006 FRENCH COMPETITION


List of Scientific Publication





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