MAXAPAL® GO4 has been developed for the removal of sugar (glucose) from liquid egg white, whole egg and egg yolk before spray-draying. This extends the shelf life of the products and reduce the risk of browning (Maillard reaction) during drying and powder pasteurization.
The use of MAXAPAL® GO4 instead of other desugaring methods with for example microbes, increases food safety. You introduce less micro-organisms to digest the glucose which leads to a safer egg product.
Reduced risks of micro-biological contaminations
No special need for temperature control for the desugaring process
Faster complete desugaring
Safer process and final product