MAXAPAL® A2 is a pure, non-animal derived phospholipase A2 (PLA2) enzyme that helps to improve egg yolk and whole eggs emulsifying properties. You will be able to produce enzyme modified egg yolk, also called heat stable egg yolk.

The enzyme MAXAPAL® A2 is an identical and simple to use substitute for the traditionally used pig pancreas derived PLA2 enzymes to produce enzyme modified egg products. MAXAPAL® A2 is a very pure enzyme which means that it has very limited side activities. So you have no risk of amylase problems in your heat stable egg yolk product. Furthermore MAXAPAL®A2 is kosher and halal approved.
Heat stable egg yolk (or whole egg) has many advantages when used in emulsified applications. Egg yolk/whole egg treated with MAXAPALA® A2 has a higher level of lyso-lecithin, leading to an improved emulsification performance of the yolk/whole egg.
Heat stable egg yolk or whole egg results in an increased thermo tolerance in Mayonnaise, dressings, sauces and other emulsified systems. This enables higher pasteurization temperature of emulsified systems containing enzyme modified egg, resulting in a longer shelf life.
The use of enzyme modified egg yolk increases firmness and viscosity of dressings and mayonnaise, so less or no synthetic emulsifiers or additives are needed. Increased firmness of mayonnaise and dressing provides better shelf life against oil coalescence and separation. By using Enzyme modified egg yolk in dressings and mayonnaise it is also possible to enhance creaminess and mouth feel of the products.

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