YOLK FERMENTATION
- 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
- Save OPEX CAPEX