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State of the art processing
 Today's food manufacturers welcome effective alternatives to traditional processing methods. They are also keen to replace energy intensive processes with enzyme driven processes. Looking at food safety, enzymes of animal origin ar no longer the preferred choices. Fermentation derived enzymes are the state of the art choice in the food processing industry.
DSM is a world leader in the formulation of enzymes for the food industry. Our MAXAPAL® enzyme range has been developed to improve standards for egg processing companies by implementing fermention derived enzymes. Two key enzymes have been specifically developed for use in the egg processing industry: MAXAPAL® A2 and MAXAPAL® GO4. As both enzymes are derived through fermentative processes, they are Kosher and Halal certified.
Find out more about our enzymes:
Another method for desugaring egg products is the use of instant dry yeast:
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