Mix eggs to the max with Maxapal from DSM

摘要

Following the successful launch of MAXAPAL~(R) A2 to the egg processing industry, DSM has mnounced the launch of MAXAPAL GO4 - a glucose oxidase enzyme formulated to de-sugar egg whites. A valuable asset in the processing of egg whites, MAXAPAL GO4 delivers major advantages to egg processors worldwide. By removing the naturally available traces of glucose out of the egg white, this new enzyme reduces caloric value, enables an almost white egg-white colour following drying, plus ensures an extended shelf life in egg white products.