New Maxapal A2 enzyme from DSM Food Specialties may be used to modify egg yolks and give egg yolk-based products superior emulsion properties. Offering mayonnaise and sauce manufacturers high viscosity and exceptional heat stability and shelf life, Maxapal A2 offers all the benefits of traditional products and is easily incorporated into existing production processes.By converting the lecithin in eggs into lysolecithin, Maxapal A2 helps produce an emulsion with high physical stability. Mayonnaises and salad dressings made with Maxapal A2 have higher viscosity than those based on untreated egg yolks, so less oil is required for the product. This offers manufacturers the possibility of reducing costs or offering "light" products.Oil-in-water emulsions made with Maxapal A2 are heat stable up to 800˚C, unlike untreated egg yolk-based products, and can therefore be pasteurized ensuring higher microbial safety and a longer shelf life. Maxapal A2, a microbial enzyme produced by fermentation, is certified as both Kosher and Halal.