Functional Ingredients

Improved functionalities in egg products

SANOVO PROCESS SOLUTIONS has a partnership with DSM Food Specialties 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.

Improved functionalities in egg products are very important factors in the world of egg processing. A lot can be achieved by using first-class raw materials and state-of-the-art processing equipment. But the use of new processes and processing aids, including enzymes and other functional ingredients, are an integrated part of egg processing today.

With SANOVO PROCESS SOLUTIONS and DSM Food Specialties, you have access to extensive know-how about egg processing from the experts of both companies.

This partnership is focussed on bringing leading-edge technologies to the market, including extensive process support and innovative processing enzymes. SANOVO PROCESS SOLUTIONS exclusively represents DSM Food Specialties to the egg processing market.

Enzymes

Delvo®Nis
Delvo®Nis

Prevent the growth of gram positive bacteria, like Listeria monocytogenes and spore forming Bacillus cereus, while extending the shelf life of liquid pasteurized egg products.

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MAXAPAL® A2
MAXAPAL® A2

For producing heat stable liquid egg yolk and heat stable yolk powder, with improved emulsifying properties. Improve liquid egg white foaming properties.

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MAXAPAL® C10
MAXAPAL® C10

For a fast and complete removal of Hydrogen Peroxide after cold pasteurization. The C10 enzyme is catalase that can convert Hydrogen Peroxide into water and oxygen for the de-sugaring process of egg products.

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MAXAPAL® GO4
MAXAPAL® GO4

De-sugaring of egg products to prevent browning effect of the egg powders during spray drying and powder pasteurization. The desugaring also improves the protein solubility and baking properties of egg powders.

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MAXIPRO® NPU
MAXIPRO® NPU

For pasteurization of egg white based protein drinks at 70° C or higher to achieve a longer shelf life of the product. MAXIPRO® NPU is also used to produce egg white powder with better solubility.

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US
Contact your local specialist
Thomas Larsen

President
SANOVO TECHNOLOGY USA


+1 (248) 921 0082

Bill Kelly

Regional Sales Manager


+1 574 551 6104

Aaron Smith

Regional Sales Manager


+1 248 207 9822

Jeffrey Goward

Regional Sales Manager


+1 623 606 5694

Chris Long

Regional Sales Manager


+1-574-527-5100

Frank Rakos

Service Manager


+1 248 880 0239

Jason Parker

Inventory and Parts Manager


+1 248 662 1015

Jan Høy Carstens

Product & Business Manager


+45 27 15 61 45