Products

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.

Promod® 144GL-ULS100TU is an ultra-low sulphite botanical protease. It can be widely used to modify protein functionality in food systems. It is useful for pre-trea®ents in production of fermented sauces, is a well proven aid to meat tenderisation and can also be used to co-precipitate proteins in chill proofing of beers.

Lipomod® 699L is extremely useful Egg yolks have emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod® 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. This is a low preservative enzyme designed for the Japanese market.