Discover the incredible benefits of MAXAPAL® A2 enzyme in our practical demonstration.
MAXAPAL® A2 improves the emulsifying properties in liquid egg yolk and whole egg, creating heat-stable egg products with enhanced viscosity in mayonnaise, dressings, and sauces. Additionally, his enzyme can optimize emulsion recipes and restore the foaming properties of egg white contaminated with egg yolk.
MAXAPAL® A2 is Kosher and Halal approved, making it an ideal choice for various applications in the egg processing industry.
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WHO WE ARE?
A complete solution for the egg processing industry has been our main activity for more than 60 years, and it still is. However, we specialize in many other business areas such as enzymes, pharma, hatchery, biosecurity, traceability, and spray drying, which give us the opportunity to interact and build relationships with various prospering industries.
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If you have any questions to the machinery shown in the video leave us a comment below or send us an email if you have specific questions in relation to your production setup - we will be happy to help you out.
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