Cutting out the pork: Biocatalysts launches microbial alternative for mayonnaise enzyme

01 Feb 2021 --- Enzyme specialist Biocatalysts has launched a vegetarian, halal and kosher alternative to the porcine-derived phospholipase A2 enzyme, which is widely used in the production of sauces and mayonnaise.

The new microbial alternative, Lipomod 833L2, has been developed specifically to modify the egg yolks’ structure to produce lyso-lecithin, providing emulsification and heat stability.

As a result, the mayonnaise or sauce can be pasteurized without the risk of separating. 

Retaining functional properties
The phospholipase A2 is an enzyme that catalyzes the hydrolysis of fatty acids at the Sn-2 bond of the phospholipid producing free fatty acids and lysophospholipids, which provide functional benefits to food ingredients.

Vanesha Rathod, marketing executive at Biocatalysts, tells FoodIngredientsFirst that Lipomod 833L2 was developed as an alternative to the company’s own porcine-derived phospholipase A2, Lipomod 699L.

“Consumer demands are continually changing, and recently we have seen a significant demand for kosher and halal certified and vegetarian products,” she explains. 

“Developing a microbial phospholipase A2 allows food ingredient manufacturers to label their food products [under one of these claims].”

Lipomod 833L2 provides emulsification and heat stability to sauces by modifying the structure of egg yolk.R&D for a growing market
The process of developing a microbial enzyme as an alternative to a plant or animal-derived enzyme can be challenging, Rathod continues.

“Biocatalysts’ experience both in enzyme discovery and the egg processing market allowed us to develop the enzyme.” 

To confirm Lipomod 833L2 performed the same in application as animal phospholipase A2 and existing phospholipase A2 on the market, the enzymes underwent independent application trials carried out by food laboratory specialist Campden BRI. The trials received financial support by the European Regional Development Fund.

With several customers at different stages of their development, Rathod expects the first food products to be produced using the new enzyme to be on the market in about six months. 

Continued development
The development of Lipomod 833L2 also saw Biocatalysts adding a new yeast host, Yarrowia lipolytica, to its current range of expression hosts. The introduction of Yarrowia lipolytica meant Biocatalysts could achieve higher fermentation yields and activity of their new product, Lipomod 833L2.

This product is the latest in Biocatalysts’ extensive range of microbial enzymes, which have been developed to meet the growing demand for kosher and halal certified and vegetarian products. 

Last year, Biocatalysts launched an animal-free alternative to pancreatic lipase, a porcine enzyme widely used in a number of food processes, such as generating savory flavors. 

By Missy Green

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