Improved functionalities in egg products
SANOVO PROCESS SOLUTIONS has a partnership with DSM Food Specialties in supplying functional ingredients and know-how to the egg processing industry; with a focus on enzymes to improve the functional properties of egg products.
Improved functionalities in egg products are very important factors in the world of egg processing. A lot can be achieved by using first-class raw materials and state-of-the-art processing equipment. But the use of new processes and processing aids, including enzymes and other functional ingredients, are an integrated part of egg processing today.
With SANOVO PROCESS SOLUTIONS and DSM Food Specialties, you have access to extensive know-how about egg processing from the experts of both companies.
This partnership is focussed on bringing leading-edge technologies to the market, including extensive process support and innovative processing enzymes. SANOVO PROCESS SOLUTIONS exclusively represents DSM Food Specialties to the egg processing market.
Enzymes
Delvo®Nis
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.
MAXAPAL® A2
For producing heat stable liquid egg yolk and heat stable yolk powder, with improved emulsifying properties. Improve liquid egg white foaming properties.
MAXAPAL® C10
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.
MAXAPAL® GO4
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.
MAXAMYL™ NPU
For pasteurization of egg white based protein drinks at 70° C or higher to achieve a longer shelf life of the product. MAXAMYL™ NPU is also used to produce egg white powder with better solubility.