Why enzymes for egg processing?
Our family of enzymes meets the growing needs of manufacturers and consumers. We can help you achieve processing advantages and production efficiencies while also tailoring egg-based products to match consumers’ preference for taste, texture and nutritional content – as well as ensuring a safe, clean product.
Winning egg yolks
The one thing consumers expect above all else is a product of consistent quality – that tastes ‘just like it did last time’. In the case of an egg-based sauce it needs to be creamy. If it’s a sauce for cooking it must not split at high temperatures. And of course consumers increasingly want to eat less additives such as thickeners.
Maxapal® is a highly active non-animal enzyme that converts egg yolks to deliver improved emulsification, higher viscosity and increased thermo-tolerance. It allows you to simplify your label while removing synthetic emulsifiers or additives.
