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FOOD ENZYMES

Baking Dietetics Eggs Flavour Fruit & Vegetable Processing Proteins

Eggs

Enzyme Application
Catalase Breaks down residual hydrogen peroxide into harmless by-products.
Glucose oxidize Prevents browning.
Phospholipase Improves emulsification and gelation properties of egg yolks.
Lipase Breaks down lipid complexes to ensure egg whites maintain foaming capacity.
Proteinase 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).
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FOOD ENZYMES

Baking Dietetics Eggs Flavour Fruit & Vegetable Processing Proteins


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