Enzymes Increase Egg White Powder Yield: Case Study with Maxapal® GO4 and C10

Case study showcasing the remarkable impact of enzymes in egg white powder production.
Traditionally, yeast is used for desugaring, converting glucose into alcohol and CO2, which evaporates during further processing. However, this method results in a loss of yield as the final egg white powder would have a glucose content of around 4-5% if the glucose wasn't removed.
If you work in egg processing, this video can help you improve your production process.
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A complete solution for the egg processing industry has been our main activity for more than 60 years, and it still is. However, we specialize in many other business areas such as enzymes, pharma, hatchery, biosecurity, traceability, and spray drying, which give us the opportunity to interact and build relationships with various prospering industries.
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