29th August 2018Back
Eggs provide valuable ingredients to the food industry with a variety of functional properties including foaming in cakes and meringues; gelation in cakes and quiches; emulsifying components in batters and mayonnaise; adding nutritional value to foods such as nutritional bars or powdered mixes (protein fortification); and improved texture of baked goods. The main components of egg are proteins and lipids and these are responsible for the functional attributes.
Enzymes for egg processing can make the quality of these functional ingredients even better. From ensuring dried egg white remains white to producing a non-bitter tasting protein hydrolysate.
Biocatalysts’ range of enzymes for egg processing includes:
This enzyme improves foaming properties of egg white by removing contaminating yolk lipids. It acts on lipids degrading them enzymatically to ensure that any fat from the egg yolk is destroyed so that the egg white maintains full foaming capacity. Click to download the datasheet
Egg yolks have extremely useful emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod™ 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. Click to download the datasheet
During processing eggs are pasteurised to eliminate the possible presence of harmful bacteria. Egg white proteins area particularly susceptible to damage by pasteurisation and to lessen this damage an alternative process using a combination of lower temperatures and hydrogen peroxide can be used. Residual hydrogen peroxide needs to be eliminated from the egg product using Catalase, which breaks down hydrogen peroxide into harmless by-products. Click to download the datasheet
A problem occurring during the heat treatment of eggs is browning caused by the Maillard reaction. This occurs as a result of small amounts of glucose in the egg whites reacting with amino acids. This can be problematic for dried egg whites if the product is traditionally pasteurised after drying in a hot room for an extended period of time. Biocatalysts’ Glucose Oxidase 789L is able to desugar the egg by breaking down the glucose to products which do not cause browning. Click to download the datasheet
Flavorpro™ 786MDP is actively used to hydrolyse egg white proteins to produce a good tasting hydrolysate. An egg white hydrolysate with a clean taste is useful for protein fortification of foods such as nutritional bars or powdered mixes used by athletes where clarity of the egg white hydrolysate in the final product is not important. The bland flavour of the egg white hydrolysate allows it to be added at higher concentrations in the end application without the need for bitter masking agents. Click to download the datasheet
Biocatalysts can also create custom enzymes, using its enzyme development & manufacturing service, which can open up endless possibilities.
For further information on the use of enzymes for egg processing download our technical bulletin: