The use of enzymes can improve different functionalities in egg products. Different enzymes works under different conditions, and the right processing parameters has to be known. SANOVO PROCESS SOLUTIONS can supply you with the enzymes and know-how to improve different functionalities in your egg products. Link

With the use of enzymes in egg processing, you can improve the emulsifying properties of egg yolk, foaming properties of egg white, protein solubility and stability of egg powders, prevent browning effect of egg white powder during processing, removal of glucose, and increase the pasteurization temperature of egg white drinks.

No, in most countries this is not needed, as the enzyme is used as a processing aid, and does not have a function in the final product.

Yes, it is possible to use Maxapal A2 in salted egg yolk. Salt does not influence the functionality of the enzyme.

Yes, all our enzymes are kosher and halal certified, and the certificates can be supplied on request.

By treating egg yolk with Maxapal A2, you improve the emulsifying properties of egg yolk. This gives advantages when it is used in different applications like sauce, dressings, mayonnaise and some bakery applications. In many applications you can use less egg yolk, your emulsions will become heat stable, and the stability of the product will be better.

You can reduce the amount of egg yolk used with 20% or more. This is recipe depending. Contact us for further details.

You can reduce the use of thickeners like gums and stabilizers, and as they often also have an e-number, you can reduce the use of e-numbers in your product. This will result in a more clean label.

Yes, we assist our customers with trials, process descriptions, approvals, factory trials, test methods etc. Please contact us any time for questions you might have.

Please contact SANOVO PROCESSING SOLUTIONS for samples and recommendations on how they shall be used in the products.

No, Maxapal A2 can be used in both warm (50-55 °C) egg yolk, but also in chilled products. But it influences the time needed for the process to be completed. Please contact SANOVO PROCESSING SOLUTIONS for more details.

We have many years of experience in the use of enzymes in egg products, so please contact us for any questions you might have.

Yes,- we have a special treatment for egg white contaminated with egg yolk, that can improve the foaming properties. Please contact us for further details.

Maxapal A2 treated yolk has many different names. Some companies call it special names, that they only use. Others call it: Heat stable egg yolk, Enzyme modified egg yolk, and Fermented egg yolk (in Eastern Europe).