The Use of Enzymes in Egg Processing - Biocatalysts · Revision 10: 2015-07-01 2 Biocatalysts' Range of Enzymes for Egg Processing Improve foaming properties of egg white by removing

Revision 10: 2015-07-01 1

The Use of Enzymes in Egg Processing

Egg Processing Overview

Revision 10: 2015-07-01 2

Biocatalysts' Range of Enzymes for Egg Processing

Improve foaming properties of egg white by removing contaminating yolk lipids with Lipomod™ 34P

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Egg white+ 0.1%

Yolk (nonenzyme)

Egg white+ 0.1%

Yolk (20mgL034P /kgegg white)

Egg white+ 1% Yolk

(nonenzyme)

Egg white+ 1% Yolk

(30mgL034P /kgegg white)

Egg white+ 5% Yolk

(nonenzyme)

Egg white+ 5% Yolk

(30mgL034P /kgegg white)

Foam

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igh

t (m

ls)

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Temperature

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lati

ve a

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pH

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Improve foaming properties of egg white by modifying protein with Promod™ 194SP

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2 hours 3 hours 4 hours

% in

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ase

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igh

t co

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are

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1% P194SP

2% P194SP

4% P194SP

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Preventing microbial spoilage using peroxide and Catalase 929L

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pH

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Prevent browning by removing sugar with Glucose Oxidase 789L

Flavorpro™ 786P for the production of egg white hydrolysates

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Common Problems Encountered in Egg Processing

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