Adobe Stock Egg 02
Adobe Stock Egg 02

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.
Download Data Sheet Request a Sample
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.
Download Data Sheet Request a Sample
Lipomod 699L
Ani­mal-derived phos­pho­li­pase A2 for the mod­i­fi­ca­tion of egg yolk to improve vis­cos­i­ty and heat sta­bil­i­ty in may­on­naise manufacture.
Download Data Sheet Request a Sample
Lipomod 833L2
Micro­bial phos­pho­li­pase A2 for the hydrol­y­sis of fat­ty acids at posi­tion 2 of the phos­pho­lipid for the pro­duc­tion of lyso-lecithin emulsifiers.
Download Data Sheet Request a Sample
Related Articles
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.
Read more
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.
Read more
Adobe Stock Egg 02
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.
Read more
Strain expression wheel 1
Case Study
Introducing a NEW Expression Host – Yarrowia lipolytica
Expression strain developments increase Biocatalysts' enzyme development and manufacture service offering
Read more
Sign up to our newsletter
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.