MAXAPAL® GO4 has been developed for the removal of sugar (glucose) from liquid egg white, whole egg, and egg yolk before spray drying. This is to avoid the browning effect (Maillard reaction) of the egg powders during spray drying and for egg white powder also during powder pasteurization.

In addition, the de-sugaring of egg powders keeps the protein solubility high for a longer period during its shelf life. For whole egg powders, this means better baking properties.

The use of MAXAPAL® GO4 instead of other de-sugaring methods gives a product with a neutral flavor, and no yeast smell.

Benefits:

• No special need for temperature control for the de-sugaring process
• Better protein solubility
• No browning effect of powders
• Neutral taste of egg white powder