MAXAPAL™A2

Features

• Kosher and Halal

  Kosher and Halal approval is important in many parts of the world, and MAXAPAL™ A2 is a non-animal derived enzyme suitable for kosher and halal products.

  

• Heat-stable egg yolk

  Heat stable egg yolk powder produced with MAXAPAL™A2 is often used directly in mayonnaise and dressings, but also as a base for compounds to produce mayonnaise and dressings, where they are one of the key ingredients.
   

  

• Increases firmness and viscosity in product

  The use of enzyme-modified egg yolk increases firmness and viscosity of dressings and mayonnaise, so that less or no synthetic emulsifiers or additives are needed. Increased firmness of mayonnaise and dressings provide 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.

  

• Reduce use of stabilizers

  Heat-stable egg yolk (or whole egg) treated with MAXAPAL™A2 gives different benefits in the end products they are used in.

  In emulsions, like mayonnaise, dressings, and sauces you can reduce the use of stabilizers, starch, hydrocolloids, and e-numbers. You can also optimize the oil, yolk, and water content.

  

• Foaming properties restored

  Egg white can be contaminated with egg yolk during different stages of handling and processing the eggs. If this happens it will have a negative effect on the foaming properties and the foam stability. By a treatment with MAXAPAL™A2 the foaming and foam stability can be fully restored.