The Use of Enzymes in Egg Processing
Published
21 March 2021
Eggs are a valuable food source providing a natural source of many nutrients including high quality protein, vitamins and minerals, that are essential for healthy body growth and development.
Introduction
Enzymes can be used to further improve the quality of these functional ingredients, from improving the emulsification of egg yolks, to increasing egg white foaming capacity and producing a non-bitter tasting protein hydrolysate.
