• Use a microbial enzyme to convert lecithin into lysolecithin
  • Advantages :
    • Bring a higher Oil-in-water Emulsion Capacity of the Yolk
    • Bring a higher viscosity and stability to your sauces and emulsions
    • Use less Oil for the Mayonaise and reduce the cost
    • Get a Heat Stable product, without oil dissociation when heating

The Smart Solution: Ferment and Pasteurize at the same time

How to do:

  • Heat up to 60°C during 6 hours ( instead of 55°C)
  • Then the Pasteurization is done at the same time
  • The Pasteurizing efficiency is higher than 68°C during 6 minutes

Cost Savings :

  • Huge Energy
  • Save Production time

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