Cold Pasteurization

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 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.

US
94.143.9.209
54.158.25.146
Contact your local specialist

Bill Kelly

Sales Director

  • +1 574 551 6104

Jan Høy Carstens

Product & Business Manager

  • +45 27 15 61 45