Eggs provide valuable functional ingredients to the food processing industry. Enzymes can be used to further improve the quality of these functional ingredients, from improving the emulsification of egg yolks for mayonnaise production, to increasing egg white foaming capacity and producing a non-bitter tasting protein hydrolysate.
A highly active protease for the effective hydrolysis of egg white proteins to produce a clean-tasting hydrolysate for protein fortification without the need for bitter masking agents.
Microbial phospholipase A2 for the hydrolysis of fatty acids at position 2 of the phospholipid for the production of lyso-lecithin emulsifiers.
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.
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.