- Sanovo Egg
- Solutions
- Functional Ingredients
- MAXAPAL™GO4
MAXAPAL™GO4
Prevent browning effect (Maillard reaction) and improve protein solubility and baking properties of egg powders.
MAXAPAL™GO4 has been developed for the removal of sugar (glucose) from liquid egg white, whole egg, and egg yolk before spray drying. This is to avoid the browning effect (Maillard reaction) of the egg powders during spray drying and for egg white powder also during powder pasteurization.
In addition, the de-sugaring of egg powders keeps the protein solubility high for a longer period during its shelf life. For whole egg powders, this means better baking properties.
The use of MAXAPAL™GO4 instead of other de-sugaring methods gives a product with a neutral flavor, and no yeast smell.
Benefits:
- No special need for temperature control for the de-sugaring process
- Better protein solubility
- No browning effect of powders
- Neutral taste of egg white powder
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Lars Klitgaard Pedersen
Area Sales Manager
Jan Høy Carstens
Product & Business Manager, Enzymes
Steven Sui
Managing Director, China
Antonio Geraldo da Silva Martinelli
Managing Director, LATAM
Tony Huang
Sales Manager
Hiroaki Nishizawa
Sales Manager
Marco Tilgner
President Representative, Japan
Diego De Leo Septin
Managing Director, Mexico
Using Enzymes to Increase Egg White Powder Yield
In the egg processing industry, maximizing yield and efficiency is paramount. With the rising demand for egg white powder across various sectors, innovative methods to enhance production are more critical than ever. This article explores a promising approach that leverages the power of enzymes to increase the yield of egg white powder production.
