Delvo™Nis
Extending the shelf life of liquid pasteurized egg products & prevent the growth of gram positive bacteria
- Sanovo Egg
- Solutions
- Functional Ingredients
Functional ingredients to create unique products
Improving functional properties with enzymes
SANOVO PROCESS SOLUTIONS has a partnership with dsm-firmenich 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.
This partnership is focused on bringing leading-edge technologies to the market, including extensive process support and innovative processing enzymes. SANOVO PROCESS SOLUTIONS exclusively represents dsm-firmenich to the egg processing market.
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MAXAPAL™A2
For producing heat stable liquid egg yolk or egg yolk powder, with improved emulsifying properties or foaming (for liquid egg white).
MAXAPAL™C10
For the de-sugaring process of egg products before spray drying, or fast and complete removal of hydrogen peroxide after cold pasteurization.
MAXAPAL™GO4
Prevent browning effect (Maillard reaction) and improve protein solubility and baking properties of egg powders.
MAXAMYL™NPU
Produce egg white based protein drinks with longer product shelf life. Also applied for improving egg white powder solubility.