MAXAPAL® A2 is a pure, non-animal derived phospholipase A2 (PLA2) enzyme and helps to improve whole egg and egg yolk emulsifier properties. As such it has many advantages when used in egg processing.

• MAXAPAL® A2  is an identical, high active and simple to use substitute for the traditionally used pig pancreas derived PLA2 enzymes and therefore eliminates signifcant (disturbing) enzymatic side reactions.
• Available worldwide throughout the year.
• Egg yolk treated with MAXAPAL® A2 has a higher level of lyso-lecithin, leading to an improved emulsification performance of the yolk. This can be monitered with our X-Press A2 testkit.
• Enzyme modified egg yolk or whole egg results in increased thermo tolerance and allows for higher pasteurisation temperature of sauces and dressings containing enzyme modified egg yolk, resulting in a longer shelf life.
• Enzyme modified egg yolk creates more degrees of freedom for food product formulators.
• Use of  enzyme modified egg yolk increases firmness of dressings and mayonnaise, thus less or no synthetic emulsifiers or additives are needed.
• When using enzyme modified egg yolk, a higher viscosity of dressings and mayonnaise is possible, to enhance creaminess and increase body thickness.

As part of our MAXAPAL® A2 toolbox, DSM has developed a tool that helps you to define your optimal process parameters and to predict (extrapolate) the results that you may expect before actually applying MAXAPAL® A2: the egg-strapolator. Click here to test it!

In addition, we have found, in close cooperation with Frisian Egg BV, that the use of whole egg treated with MAXAPAL® A2 allows for the composition of a stable premix blend of sugared sholw 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 beneft from this innovation in multiple ways:

• the new premix enlarges logistics 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.

On the right hand side of this page you can download the application data sheet for this application.