Egg yolks need to remain stable in industrial food production and maintain their emulsifying potential despite heating during the manufacturing process.
 
Common enzymes, produced by microbes on an industrial scale, can help! The enzyme phospholipase A2, for example, modifies the phospholipids present in egg yolk to form lysophospholipids. This improves the emulsifying properties of the yolk without affecting the taste, appearance or nutritional value.
 
For example, mayonnaise made with enzyme-modified egg yolk has a more stable structure, greater richness and higher viscosity. It is heat-resistant, so it can withstand heat treatment during processing and final pasteurization.

‣ Lipomod® 833L2 – an enzyme product of Biocatalysts Ltd.