|
|
MAXAPAL® GO4
 MAXAPAL® GO4 has been developed for the removal of sugar (glucose) from liquid egg white, whole egg and egg yolk before spray-drying, thus extending shelf life and reducing the risk of browning.
- Reduced sugar levels will further reduce the risk of browning, due to Maillard reaction.
- The use of MAXAPAL® GO4 instead of other desugaring methods with, for example, microbes increases food safety: less intentionally introduced micro-organisms to digest the glucose leads to safer food.
|
|