In response to this, enzyme manufacturer and consultant Biocatalysts has developed Flavorpro 786MDP. The product has been designed to efficiently hydrolyse egg white proteins to produce a bland, non-bitter tasting egg white hydrolysate.
Biocatalysts says the single-step enzymatic treatment using Flavorpro 786MDP results in the reduction of the size of the egg white proteins, enabling them to be more efficiently digested and absorbed into the body. This is very useful for protein fortification of food products for a wide range of nutritional applications.