Functional Ingredients 3 PRODUCT ACTIVITY MAXAPAL™ A2 Phospholipase A2 MAXAPAL ™ GO4 Glucose oxidase MAXAPAL ™ C10 Catalase MAXAMYL ™ NPU Endopeptidase Delvo™ Nis Nisin APPLICATION • Enzyme modified/heat stable egg yolk with better emulsifying properties • Enzyme modified/heat stable whole egg with better emulsifying properties • Improve whipping properties of egg white • Desugaring of egg products before spray drying, to prevent browning effect, and maintain protein solubility • Breaks down hydrogen peroxide into water and oxygen • To be used in desugaring process and for cold pasteurization • Higher pasteurization temperature of egg products • Egg white powder which is easy to dissolve • Shelf life extension of liquid egg products
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