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P. BIRSCHBACH, Technical Service, Genencor International, 1700 Lexington Avenue, Rochester, NY 14606 New phospholipase A2 for modification of egg yolk and soy lecithin. Genencor International has developed a new bacterial phospholipase A2 enzyme product, 'LysoMax'. This new product is food-grade, kosher, and it has true A2 phospholipase functionality. Previous commercial products lacked one or more of these attributes. This new product can be used for the modification of egg yolk, soy lecithin, and other phospholipid sources. LysoMax catalyzes the selective hydrolysis of the sn-2 ester bond of the phospholipid yielding a free fatty acid and a 2-lysophospholipid. 2-lysophospholipids have superior emulsifying properties when compared to their respective unmodified phospholipids. Enzyme-modified egg yolk and soy lecithins which contain significant concentrations of 2-lysophospholipids can be used effectively as emulsifiers in salad dressings, mayonnaise, and other food products. This presentation will disclose information relevant to egg yolk and soy lecithin modification with LysoMax. This will include information on the effects of pH, temperature, dosage, and other operational parameters.
Session 35, NEW PRODUCTS & TECHNOLOGIES: Innovations in processing and functional ingredients
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