Phospholipase A2

PHOSPHOLIPASE A2 (GPLA-2) is a Food Grade Fusarium Oxysporum phospholipase preparation produced by controlled fermentation of selected strain of Pichia pastoris. The Phospholipase A2 (PLA2) is a versatile enzyme with significant applications in the food industry, where it’s used to improve the quality and functionality of various products. Its role in modifying food ingredients, particularly emulsifiers, has transformed how certain foods are processed and presented.

Applications

PHOSPHOLIPASE A2 can be used in the production of heat - stable egg yolk

Enzyme modified egg yolk offers a number of benefits in various food systems, including mayonnaise, sauces, dressings, baking, and ice cream

Increased viscosity is another benefit offered by modified egg yolk, which is particularly important in the production of mayonnaise.

Enzymatic degumming of vegetable oil

Low fat cheese and dairy production

Improving the heat stability and emulsifying properties of egg yolk and soy products

Preventing oiling out during cheese production, thereby increasing yield

Delivery

Full container load can be shipped within 10 days from the date of order
confirmation.

Dosage

The dosage range of 10 to 50 ppm (on w/w basis of emulsion quantity).
This however is only indicative. Optimum dosage is based upon several
Factors including process and final product.

Packing

1 x 20 feet container of pla-2 enzyme contain 20 wooden crates.
Each 1 crate will have 40 pails. Weight of each pail = 20 kgs.
Total weight of 800 pails = 16,000 kgs

SPECIFICATION OF PHOSPHOLIPASE A2
Declared Enzyme	Phospholipase Enzyme
Type	A2
Activity	10,000 PLU/g
Physical Form	Powder / Liquid
Production Strain	Pichia Pastoris
Physical Appearance	Powder : Cream to Brown Colour \| Liquid : Light Brown Colour
Density	1.1-1.2 g/ml
Packing	25 kg / 20 liter
Shelf life	24 Months