Prevent the growth of gram positive bacteria, like Listeria monocytogenes and spore forming Bacillus cereus, while extending the shelf life of liquid pasteurized egg products.

For producing heat stable liquid egg yolk and heat stable yolk powder, with improved emulsifying properties. Improve liquid egg white foaming properties.

For a fast and complete removal of Hydrogen Peroxide after cold pasteurization. The C10 enzyme is catalase that can convert Hydrogen Peroxide into water and oxygen for the de-sugaring process of egg products.

De-sugaring of egg products to prevent browning effect of the egg powders during spray drying and powder pasteurization. The desugaring also improves the protein solubility and baking properties of egg powders.