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Egg Processing

Whether you look for cost effective enzymes to make mayonnaise, vegetarian emulsions, sauces, or ice creams, we have the solution to fit your needs.

Home/ Sectors/ Food/ Egg Processing

Enhancing egg ingredient functionality

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.

Related Products

Catalase 929L

Removal of hydrogen peroxide used as a processing step to assist sterilisation of food ingredients.

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Flavorpro 786MDP

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.

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Lipomod 699L

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

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Lipomod 833L2

Microbial phospholipase A2 for the hydrolysis of fatty acids at position 2 of the phospholipid for the production of lyso-lecithin emulsifiers.

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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.