Whether you look for cost effective enzymes to make mayonnaise, vegetarian emulsions, sauces, or ice creams, we have the solution to fit your needs.
Egg yolks have extremely useful emulsifying and gelation properties due to the presence of various lipid and protein types and have been extensively used in recipes for products such as mayonnaise or baking ingredients. Enzymes can be used to modify the structure of the lipids present in egg yolks to improve their functionality. Phospholipase A2 enzymes, Lipomod® 833L2 and Lipomod® 699L can be used to enzymatically convert the phospholipids present in egg yolk into lyso-phospholipids increasing the emulsion stability.
The main functional property of egg white is its high foaming capacity. However, for optimal foaming capacity, reducing contamination of egg yolk lipids is key. This very often proves challenging for high throughput egg processors. A simple yet effective solution is the use of an enzyme to help break down the lipid and ensure the egg white can maintain its full foaming capacity. Egg yolk typically contains 32% lipids and phospholipids; these lipids compete with the proteins for space on the air bubble surfaces at the air/liquid phase of the foam. Whipping egg whites enables protein bonds to form a protective layer around the air bubbles. When lipids are present in the egg white foam they begin to weaken the layer around the air bubbles and destroy the egg white foam.