Egg processing solutions
Our solutions provide a crucial competitive advantage to manufacturers in the egg processing industry.
Create winning egg yolk
Benefit from an easy-to-use, safe and stable non-animal enzyme solution. Maxapal®A2 creates an egg yolk for better emulsifcation and viscosity along with increased thermo-tolerance.
With Maxapal® the emulsifying properties of egg yolk are increased. Enzyme-modified egg yolk makes for thicker, creamier dressings and mayonnaise – while making them easier to pour and scoop.
MAXAPAL®A2 is a highly active non-animal enzyme – but without the quality inconsistency and supply uncertainty of animal-derived Phospolipase products.
Longer shelf life
Maxapal® provides increased thermo tolerance, allowing a higher pasteurization temperature in various applications. Result: Longer shelf life.
Safe and stable
No extra measures are needed to avoid undesired enzymatic side reactions because there is no risk of acyl migration.
Create better sauces
The benefits of enzyme-modified egg yolk are demonstrated through improved emulsifying properties.
Fewer synthetic emulsifiers or additives are needed – and in some cases none at all. Since there are no e numbers, this also simplifies your product label.
Longer shelf life
Maxapal®A2 increases thermo tolerance, permitting a higher pasteurization temperature - resulting in a longer shelf life.
Enzyme-modified egg yolk makes for thicker, creamier dressings and mayonnaise – while making them easier to pour and scoop.
Benefit from emulsifying properties
Egg yolk contains approximately 9% phospholipids. Due to the amphiphilic character of phospholipids, egg yolk is used in many food products based on oil-water emulsions (sauces, dressings, mayonnaise).
MAXAPAL®A2 is a liquid, purified, phospholipase A2 enzyme. Hydrolysis by MAXAPAL®A2 results in conversion of the phospholipid into a stable lysophospholipid, with strongly improved emulsifying and thermo-stable properties.
How do they like their sauce
Consumer needs matter to us.
We want to work with you not only to match consumers’ preferences for taste texture and nutritional content but also to make sure you deliver a safe, clean product to meet all market needs.