Enzymes for Modified Egg Products

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Follow the trend

Enzyme-modified egg yolk, also called 'heat stable egg yolk', is one of the fastest growing products in the egg industry.

Enzyme-modified egg products are widely used in the mayonnaise and dressing industry. We can supply you with the required enzymes, technology and processing know-how to produce both liquid, powders and blends. Furthermore, we can train your organisation in the benefits that your customers can get from buying enzyme-modified egg products from you.

Products

MAXAPAL® A2

  • Pure, non-animal derived phospholipase A2 (PLA2) enzyme
  • Improves egg yolk and whole egg emulsifying properties

Read more

The use of enzymes in yolk and whole egg products
Enzymes White Paper
The use of enzymes in yolk and whole egg products

The use of enzymes during the processing of yolk and whole egg products considerably improves the functional properties in terms of emulsification and solubility of egg powders.

Download

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

US
Contact your local specialist
Thomas Larsen

Thomas Larsen

President
SANOVO TECHNOLOGY USA

  • +1 (248) 921 0082
Bill Kelly

Bill Kelly

Sales Director

  • +1 574 551 6104
Chris Long

Chris Long

Regional Sales Manager

  • +1-574-527-5100
Jan Høy Carstens

Jan Høy Carstens

Product & Business Manager

  • +45 27 15 61 45
Aaron Smith

Aaron Smith

Regional Sales Manager

  • +1 248 207 9822