Product description

Eggs provide valuable functional ingredients to the food processing industry and enzymes can improve the quality of these ingredients. We have a range of off-the-shelf enzymes that can improve the functionality of egg ingredients. 
Some benefits of using enzymes during egg processing include: 
  • Improved foaming properties
  • Ensures dried egg white remains white
  • Prevention of browning
  • Production of good tasting egg white protein hydrolysates
  • Improving emulsifying properties of egg yolk and making the emulsion more stable
Click the image to see our infographic showing the use of enzymes in egg processing.

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Categories Enzyme
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Central/South America
Supplied from United Kingdom; United States
End-Use Categories Bakery; Confectionary; Desserts / ice cream; Healthy Food & Beverages; Sauces & Seasoning
Certifications Halal; Health & Safety (GMP, HAACP and equivalents); Kosher; Natural; Vegetarian

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