Improve emulsification of egg yolks
Enzyme modified egg yolk
The bright science behind MAXAPAL®A2 is based on a liquid, purified, phospholipase A2 enzyme that converts the natural emulsifiers found in egg yolks - known as phospholipids - into a stable lysophospholipid molecules. This in turn boosts the emulsifying properties of egg yolk holding sauces together at higher temperatures.
By using our enzymes you reduce - or even eliminate – your reliance on synthetic emulsifiers and thickeners: Good for people, planet and profit.
Market & product