The use of enzymes can improve different functionalities in egg products. Different enzymes works under different conditions, and the right processing parameters has to be known. SANOVO PROCESS SOLUTIONS can supply you with the enzymes and know-how to improve different functionalities in your egg products. Learn more. 

To improve the functionalities of egg product you can use different enzymes like Maxapal A2 (phospholipase A2), Maxapal GO4 (glucose oxidase), Maxapal C10 (catalase) or Maxipro NPU (endo protease). They work under different conditions, and processing parameters. SANOVO PROCESS SOLUTIONS can assist you in implementing them in your process to improve your products and profit. Learn more. 

With the use of enzymes in egg processing, you can improve the emulsifying properties of egg yolk, foaming properties of egg white, protein solubility and stability of egg powders, prevent browning effect of egg white powder during processing, removal of glucose, and increase the pasteurization temperature of egg white drinks. Learn more. 

- Maxapal® A2:
Enzyme modified/heat stable egg yolk with better emulsifying properties.

Enzyme modified/heat stable whole egg with better emulsifying properties.

Improve whipping properties of egg white

- Maxapal® GO4:

Desugaring of egg products before spray drying, to prevent browning effect, and maintain protein solubility.

- Maxapal® C10:
Breaks down hydrogen peroxide into water and oxygen. 

To be used in desugaring process and for cold pasteurization

- Maxipro® NPU:
Higher pasteurization temperature of egg products.

Egg white powder which is easy to disolve.

Freeze/thaw stable egg yolk without salt or sugar

- Delvonis Nisin:
Shelf life extension of liquid egg product

No, in most countries this is not needed, as the enzyme is used as a processing aid, and does not have a function in the final product. 

Yes it is possible to use Maxapal A2 in salted egg yolk. Salt does not influence the functionality of the enzyme

Yes, all our enzymes are kosher and halal certified, and the certificates can be supplied on request. 

By treating egg yolk with Maxapal A2, you improve the emulsifying properties of egg yolk. This gives advantages when it is used in different applications like sauce, dressings, mayonnaise and some bakery application. In many applications you can use less egg yolk, your emulsions will become heat stable, and the stability of the product will be better

You can reduce the amount of egg yolk used with 20% or more. This is recipe depending. Contact us here for further details. 

You can reduce the use of thickeners like gums and stabilizers, and as they often also have an e-number, you can reduce the use of e-numbers in your product. This will give a more clean label. 

Yes, we assist our customers with trials, process descriptions, approvals, factory trials, test methods etc. Please contact us any time for questions you might have. Get in touch

Please contact SANOVO PROCESS SOLUTIONS for samples and recommendations on how they shall be used in the products. Get in touch

No, Maxapal A2 can be used in both warm (50-55 °C) egg yolk, but also in chilled products. But it influences the time needed for the process to be completed. Please contact SANOVO PROCESS SOLUTIONS for more details. Get in touch

We have many years of experience in the use of enzymes in egg products, so please contact us for any questions you might have. Contact us. 

Yes,- we have a special treatment for egg white contaminated with egg yolk, that can improve the foaming properties. Please contact us for further details. Get in touch. 

Maxapal A2 treated yolk is called different names. Some companies call it special names, that they only use. Others call it: Heat stable egg yolk, Enzyme modified egg yolk, Fermented egg yolk (Eastern Europe)