Adobe Stock Egg 02
Adobe Stock Egg 02

The Use of Enzymes in Egg Processing

Eggs are a valuable food source providing a natural source of many nutrients including high quality protein, vitamins and minerals, that are essential for healthy body growth and development.

Published 21 March 2021
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Enzymes can be used to further improve the quality of these functional ingredients, from improving the emulsification of egg yolks, to increasing egg white foaming capacity and producing a non-bitter tasting protein hydrolysate.

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