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Have you ordered your eggs yet?
 1-9-2009The video on the usb-stick is targeted at egg processors that want to better understand and sell their enzyme modified, heat stable egg yolk and sauces and dressing formulators and developers who want to capture the substantial extension of their degrees of freedom in applying enzyme modified egg yolk better.
Are you looking for:
- improved emulsification;
- improved heat stability;
- viscosity;
- pourability;
- scoopability;
- innovation;
- clean-up of your product label;
- extended shelf life;
- or cost reduction
for your mayonnaise, dressing or sauces? Then you should take a look at this video, which was created at the DSM Food Innovation Centre in Delft, The Netherlands.
Click here to order your own copy.
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