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Representing sustainable technology at its best, our enzymes are designed to target specific food components, which they gently but efficiently remove or modify. In this way, the excellent whipping properties of egg whites can be preserved, the emulsifying properties of egg yolk optimised, and the oxidation stability of oils and fats improved.

Egg processing
Eggs are a vital yet expensive ingredient in cakes, meringues, mayonnaise and many other food products. For food manufacturers, it is important that they are microbiologically safe and convenient to use, with the full functionality of eggs just cracked out of the shell. Enzymes play a multiple role.

In processing egg whites, enzymes are part of the cold pasteurisation process that leaves whipping properties intact. Glucose oxidase is also applied for the desugaring of egg white prior to drying, eliminating the problem of browning due to the Maillard reaction. The valuable emulsifying and gelation properties of egg yolk are enhanced by the use of the enzyme phospholipase, which turns the natural lecithin content of egg yolk into lysolecithin. The result is improved hydrophilicity and emulsifying properties – and the opportunity to reduce the yolk content of mayonnaise and cut raw material costs.

Oils and fats
For vegetable oil and fat refining, we offer enzymes as a green alternative to the chemical processing aids used for degumming, interesterification and the conversion of lecithin into lysolecithin.

One of the most recent products of our continuous innovation has brought a unique degumming activity to the market. In addition to hydrolysing phospholipids and other contaminants detrimental to oil yield and quality, our new acyltransferase has a novel capability to transfer released fatty acids to sterols, eliminating their negative impact. Oil yield is increased, oxidative stability optimised and the oil’s nutritional profile improved, while waste by-products are significantly reduced.

FoodPro™
FoodPro™ Enzymes for food processing and protection act on major food components and include amylases for starch, protease for protein, cellulase for fibre, and phospholipases for fat modification. Additional oxidase and catalase activities and lysozyme are available for food protection applications. One example is FoodPro™ CAT, which removes the hydrogen peroxide used in the cold pasteurisation of egg whites and other food products. The result is a value-added ingredient that is high in functionality, easy to use and microbiologically safe.

LYSOMAX® PLA2
This phospholipase converts egg yolk lecithin into lysolecithin, modifying yolk lipids for improved emulsifying  properties. In vegetable oil, undesirable phosphatides and gums are converted into hydratable phosphatides, which are  then removed by centrifugation. The resulting oil is characterised by high oxidative stability.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.