Cookie Policy

A full description of our cookie policy can be found here.

Essential (Required)

Cookies that the site cannot function without. This includes cookies for access to secure areas and CSRF protection. Please note that Craft's default cookies do not collect any personal or sensitive information. Craft's default cookies do not collect IP addresses. The information they store is not sent to Pixel & Tonic or any 3rd parties.

Name: CraftSessionId
Description: Craft relies on PHP sessions to maintain sessions across web requests. That is done via the PHP session cookie. Craft names that cookie “CraftSessionId” by default, but it can be renamed via the phpSessionName config setting. This cookie will expire as soon as the session expires.
Provider: biocatalysts.com
Expiry: Session

Name: *_identity
Description: When you log into the control panel, you’ll get an authentication cookie used to maintain your authenticated state. The cookie name is prefixed with a long, randomly generated string, followed by _identity. The cookie only stores information necessary to maintain a secure, authenticated session and will only exist for as long as the user is authenticated in Craft.
Provider: biocatalysts.com
Expiry: Persistent

Name: *_username
Description: If you check the "Keep me logged in" option during login, this cookie is used to remember the username for your next authentication.
Provider: biocatalysts.com
Expiry: Persistent

Name: CRAFT_CSRF_TOKEN
Description: Protects us and you as a user against Cross-Site Request Forgery attacks.
Provider: biocatalysts.com
Expiry: Session

Lipomod 699L

Home/ Enzyme Products/ Lipomod 699L

Introduction

Animal-derived phospholipase A2 for the modification of egg yolk to improve viscosity and heat stability in mayonnaise manufacture.

View All

26 Mar 2024

Unlocking the Power of Lipases: Exploring their Versatility

Hailed as the workhorses of biocatalysis, lipases are remarkable enzymes with a wide range of application across various industries.

13371 Biocats 10 3 11 00062 Mayonnaise Egg

Case Study

Improving Emulsifying Properties of Eggs

Eggs are a valuable food source providing a natural source of many nutrients including high quality protein, vitamins and minerals, that are essential for healthy body growth and development.

Charles deluvio EYW Zp U Ja Yw unsplash 1

Application Solution

The Use of Enzymes for Improving Foaming Properties of Egg Whites

The main functional property of egg white is its high foaming capacity useful in a wide range of food applications.

Application Solution

The Use of Enzymes in Egg Processing

Eggs are a valuable food source providing a natural source of many nutrients including high quality protein, vitamins and minerals, that are essential for healthy body growth and development.

Market Sectors: Food Egg Processing Oil & Fat Modification
Applications: Egg White Processing Egg Yolk Processing Lipid Modification
Tags: Egg White Foaming Emulsification FDA Gluten-free ruling compliant
Form: liquid

Request a sample

Product *

First Name *

Last Name *

Job Title *

Email Address *

Phone Number *

Company Name *

Shipping Address *

City

ZIP / Postal Code

Country

Enquiry Details

Shipping Instructions

How did you find us?

Lipomod 699L

At a glance