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Egg Processing Enzymes for Yolk Emulsification, Heat Stability & Egg Powder Functionality
Heat-stable liquid egg yolk | Heat-stable whole egg | Mayonnaise | Salad dressings | Sauces & dips | Emulsified bakery systems | Egg yolk powder processing | Whole egg powder processing | Spray-dried egg ingredient functionality | Foaming recovery for yolk-contaminated egg white | Industrial egg blends
Food-grade fermentation enzymes
Halal & Kosher options
Consistent activity batches
Technical trial support
Customized blends available
OVAPOL™ is used to improve egg yolk and whole egg functionality—especially emulsification strength, viscosity build, and heat stability—for applications like mayonnaise, dressings, sauces, bakery premixes, and egg powders.
OVAPOL™ is primarily designed for egg yolk and whole egg systems where emulsification and viscosity are critical. Selected solutions can also support egg white foaming performance, especially when foaming is reduced due to yolk contamination.
OVAPOL™ enhances the egg yolk emulsifying system by improving interfacial activity and oil binding, which helps create high physical stability oil-in-water emulsions with better texture and reduced separation.
Yes. OVAPOL™ supports the production of heat-stable liquid egg yolk (and whole egg) that maintains emulsifying performance during pasteurization and thermal processing, helping processors achieve more consistent output quality.
Yes. OVAPOL™ is designed to increase viscosity build and improve product body, which is particularly valuable in mayonnaise, sauces, and dressings where texture and thickness define product quality.
Yes. By strengthening emulsion structure and stability, OVAPOL™ can reduce oil separation and phase instability, improving shelf-life appearance and performance in emulsified products.
In many formulations, OVAPOL™ can help reduce dependency on stabilizers (such as hydrocolloids, starch, or gums) by improving natural egg-based emulsification and viscosity. (Final reduction depends on recipe and processing conditions.)
Yes. OVAPOL™ is suitable for industrial production conditions including high-shear mixing, homogenization, pumping, and continuous processing, improving stability and consistency across the line.
Yes. OVAPOL™ supports better functional stability during processing steps like heat treatment and spray drying, helping improve egg powder reconstitution, emulsifying performance, and consistency in downstream applications.
Yes. OVAPOL™ is supplied as food-grade processing ingredients intended for industrial egg and food manufacturing. Regulatory status and certifications (e.g., Halal/Kosher) can be offered grade-wise depending on the market requirement.