Biocatalysts relaunches Lipomod 699L

ENZYME developer and manufacturer, Biocatalysts Ltd is promoting the Lipomod^(TM) 699L non-GMO phospholipase for mayonnaise and salad dressings.

The highly cost-effective enzyme increases the amount of lyso-lecithin produced by egg yolks, rendering them more viscous. With such enzyme-modified egg yolk, mayonnaise manufacturers can reduce the number of eggs used for production, in effect lowering costs without sacrificing the desired viscosity, texture and mouth-feel properties in strong demand amongst customers.

Mayonnaise made using the Lipomod 699L can also be pasteurised without breaking the emulsion and therefore, ensuring greater heat stability. To achieve the concentration of lyso-lecithin that yields the amount of yolk needed for specific recipes and cost considerations, the rate of conversion can be controlled.

Biocatalysts managing director Stuart West said that the Lipomod 699L will once again be part of the company’s off-the-shelf enzyme product range. The firm implemented modifications on its manufacturing process for the enzyme to achieve yield gains.