|
|
Add value to bakery egg products!
 1-3-2010MAXAPAL® A2 is known for its ability to improve emulsifying properties of the egg, thus improving the global quality of mayonnaise and dressings. However, a recent development, in close cooperation with Frisian Egg BV, has proven that the use of whole egg treated with MAXAPAL® A2 allows for the composition of a stable premix blend of sugared whole egg and fat (liquid butter).
The main advantage of this premix is that there is no segregation of the fat and the egg fraction during storage and transportation. The egg processing industry can benefit from this innovation in multiple ways:
- the new premix enlarges logistic possibilities;
- it gives egg processors the opportunity to differentiate in products;
- egg processors can support their customers in fine bakery with more convenience in use.
Click here for the Application Data Sheet.
If you are an egg-processor and interested to apply enzymes and add value to your egg-products, you can contact our local distributor, one of your DSM representatives or send an e-mail to theo.verleun@dsm.com.
|
|