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New Enzyme From Biocatalysts Helps Produce Superior Mayonnaise By Enhancing Egg Yolk Properties

December 2, 2010: 07:28 AM EST

By treating egg yolk with the new enzyme Lipomod 790L from Biocatalysts, manufacturers can now produce better quality mayonnaise that does not separate out during pasteurization. The enzyme can be used to modify egg yolk and make it more viscous and stable under heat during mayonnaise production. With better emulsifying properties of egg yolk due to the enzyme, manufacturers can also reduce ingredient cost since less yolk is now required to produce better quality mayonnaise. Other enzymes from Biocatalysts can be used to enhance different egg properties important for other food products. 

"Biocatalysts Launches New Enzymes to Aid Egg Progressing", Food Ingredients First, December 02, 2010
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