Cold Pasteurization

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MAXAPAL® C10, a liquid catalase derived from Aspergillus niger.

The combined use of H2O2 and MAXAPAL® C10 are, again, a step forward in improving food safety.

The presence of harmful bacteria in egg products remains a risk. Pasteurization prior to any food use is a common solution. With pasteurization at too high temperatures, the egg proteins might denature because of the heat treatment. In order to pasteurize at lower temperature, the so-called cold pasteurization, an alternative solution is to make the bacterias more sensitive to heat treatment with hydrogen peroxide (H2O2). Effective pasteurization can then take place at lower temperatures.

After such pasteurization, the possible remaining H2O2 needs to be removed. MAXAPAL® C10 has been developed especially for a fast and complete removal of H2O2.

PRODUCT
MAXAPAL®C10
MAXAPAL®C10

MAXAPAL® C10 has been developed especially for a fast and complete removal of H2O2.

The combined use of H2O2 and MAXAPAL® C10 are, again, a step forward in improving food safety.

Frequently asked questions
Frequently asked questions

Are you confused or have questions?

Then our “frequently asked questions” section might help you out.

You will find the answer to “What are the applications for egg product enhancing enzymes?" and “How do we get samples to make trials?” among others.  

Go to FAQ

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Contact your local specialist
Jan Høy Carstens

Jan Høy Carstens

Product & Business Manager

  • +45 27 15 61 45