2 Dec 2010 --- Eggs are extremely useful food ingredients and have a variety of functional properties including foaming, gelation, emulsification and texturisation.

Eggs provide foaming properties in cakes and meringues; gelation in cakes and quiches; emulsifying components in batters and mayonnaise and improve the texture of baked goods.

It used to be that fresh whole egg and liquid products had the best functionality. However, both liquid and dried egg products can be treated with enzymes to improve functionality and may also be supplemented with salt, sugar and other ingredients to produce speciality egg products with improved functionality tailored for specific application.

Biocatalysts have launched a new enzyme suitable for the modification of egg yolk to provide increased viscosity and heat stability in mayonnaise manufacture.

Yolk treated with Lipomod 790L makes a superior mayonnaise that can be pasteurised without separating out. Enzyme-modified yolk is used in place of untreated egg yolk in a standard mayonnaise recipe. Because the enzyme-modified yolk has superior emulsifying properties, it’s also possible to achieve better results using less yolk, saving money on expensive ingredients. L790L is a phospholipase A2.

Biocatalysts also has a variety of other enzymes suitable for a number of different egg processing applications.