||Breaks down residual hydrogen
peroxide into harmless by-products.
| Glucose oxidize
||Improves emulsification and
gelation properties of egg yolks.
||Breaks down lipid complexes to
ensure egg whites maintain foaming capacity.
||Improves foaming ability by
modifying egg white protein.
(The information and data contained herein
are based on controlled lab work. The recommendations are given on
experience basis, but cannot be extended to assure every possible case. It
should be verified and evaluated by the user through proper testing for the
intended conditions of application. Americos does not express or imply any
warranty, or guarantee the suitability of the product for the application
intended by buyer of the product).
(c) 2011 Americos Industries Inc. All Rights Reserved