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Lipomod® 833L2

1 of 17 products in this brand

Lipomod® 833L2 modifies Phospholipids in egg yolk (lecithin) to produce lyso-lecithin with superior emulsifying properties and improved heat stability, especially useful in mayonnaise manufacture.

Ingredient Origin: Fermentation

Functions: Enzyme

Physical Form: Liquid

Labeling Claims: GMO-free, Halal, Kosher, Non-GMO, Vegetarian

End Uses: Dried Egg Products, Frozen Egg Products, Liquid Egg Products, Mayonnaise

Technical Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Enzyme Type
Ingredient Origin
Food Ingredients Functions
Technologies

Features & Benefits

Food Ingredients Features

Applications & Uses

Use Level
200 - 1000 mL per ton of egg yolk

Properties

Physical Form
Appearance
Brown liquid

Regulatory & Compliance

Packaging & Availability

Packaging Type

Storage & Handling

Shelf Life
12 Months