State of the art egg processing
Eggs and eggs yolks are used throughout the year in various recipes. 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 needs to stay whole at high temperatures. And of course consumers increasingly want to eat less additives such as thickeners. With Maxapal®A2 we offer you a solution that meets these needs for all your culinary sauces and dressing brands.
Maxapal®A2 : What’s in it for you?
- It’s a non-animal, fermentation-derived enzyme and natural solution for eliminating additives such as thickeners.
- It maintains the superior properties of your final product - like firm texture and stability at high temperatures.
- It provides creaminess and better, long-lasting mouthfeel…it just feels better.
- It offers a new degree of freedom in formulating cold or warm sauces, dressings and mayonnaise.
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.
Two key enzymes have been specifically developed for use in the egg processing industry:
As both enzymes are derived through fermentative processes, they are Kosher and Halal certified.