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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.

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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.

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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

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Lipomod 699L

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