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Lipomod® 699L is extremely useful Egg yolks have emulsifying and gelation properties due to the presence of various lipid and protein types. Phospholipids can be modified by the action of Lipomod® 699L to produce lyso-lecithin with superior emulsifying properties especially useful in mayonnaise manufacture. This is a low preservative enzyme designed for the Japanese market.

Functions: Enzyme

Physical Form: Liquid

Labeling Claims: GMO-free, Non-GMO

End Uses: Dried Egg Products, Frozen Egg Products, Liquid Egg Products, Mayonnaise

Technical Data Sheet
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Knowde Enhanced TDS

Identification & Functionality

Enzyme Type
Food Ingredients Functions
Technologies

Features & Benefits

Labeling Claims
Food Ingredients Features

Applications & Uses

Use Level
1000 – 2000 units per litre of egg product

Properties

Physical Form
Appearance
Pale to dark brown liquid

Regulatory & Compliance

Packaging & Availability

Packaging Type

Storage & Handling

Shelf Life
24 Months