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 | | MIX EGGS TO THE MAX WITH MAXAPAL FROM DSM | | | DSM | | 30/10/2007 | | | Following the successful launch of MAXAPAL® A2 to the egg processing industry, DSM today announced the launch of MAXAPAL GO4 – a glucose oxidase enzyme formulated to de-sugar egg whites. A valuable asset in the processing of egg whites, MAXAPAL GO4 delivers major advantages to egg processors worldwide. By removing the naturally available traces of glucose out of the egg white, this new enzyme reduces caloric value, enables an almost white egg-white colour following drying, plus ensures an extended shelf life in egg white products.
MAXAPAL GO4 is the latest extension to the MAXAPAL range which already includes MAXAPAL A2. This microbial derived, phospholipase A2 enzyme substantially reduces the lecithin / lyso-lecithin ratio in egg yolk to give egg yolk based products superior emulsification properties. Using egg yolk modified by MAXAPAL A2 enables mayonnaise and dressing manufacturers in particular to develop exciting new product concepts with improved heat and shelf life stability.
“MAXAPAL GO4 is the first in a series of planned product launches targeting the global egg processing industry,” comments Theo Verleun, Industry Manager, Food Processing Enzymes, DSM. “We are also active in the field of safety in the food chain. To enable egg processors meet the challenges presented by Salmonella contamination we, in conjunction with our partner Check-Points, have introduced Premi®Test Salmonella, a novel DNA-based detection method which is currently the fastest way to identify Salmonella serotypes. It also offers greater precision compared to the traditional Kaufmann-White serotyping method.” | |
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