Phospholipase A2: Elevating Food Quality Through Advanced Enzyme Technology
Discover how Phospholipase A2 enhances emulsification and thermal stability in your food products.
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Phospholipase A2
Phospholipase A2 is a high-purity enzyme that plays a pivotal role in modifying the emulsifying properties and thermal stability of food ingredients. Its primary function is the hydrolysis of phospholipids, particularly converting lecithin into lysolecithin, which offers superior emulsifying capabilities. This makes it an indispensable tool for food technologists seeking to improve product texture, stability, and overall quality.
- Unlock superior emulsifying properties by leveraging the transformation of lecithin to lysolecithin, a key benefit for achieving stable food emulsions.
- Achieve exceptional heat stability in products like mayonnaise and sauces, overcoming the limitations of untreated egg yolk at elevated temperatures.
- Facilitate enzymatic degumming of vegetable oils, a critical step in refining processes for clearer and more stable oil products.
- Enhance product shelf-life and texture through improved ingredient interaction and stability, directly impacting consumer satisfaction.
Advantages You Gain
Superior Emulsification
By using Phospholipase A2, you can significantly improve the emulsifying power of your ingredients, leading to more stable and homogenous food products, as demonstrated by the benefits of egg yolk modification.
Enhanced Thermal Stability
Products formulated with Phospholipase A2 exhibit remarkable stability at higher temperatures, crucial for pasteurization and cooking processes, especially when considering Phospholipase A2 applications in food.
Versatile Food Applications
This enzyme is highly versatile, finding use in a wide range of food items from salad dressings to baked goods, contributing to the overall appeal and functionality of the final product.
Key Applications
Mayonnaise & Dressings
Phospholipase A2 provides superior emulsification, creating stable and smooth textures in mayonnaise and various salad dressings, a direct result of Phospholipase A2 in egg yolk modification.
Baking Industry
Improves dough conditioning and the texture of baked goods by enhancing the functionality of lipids and emulsifiers, aligning with the benefits of Phospholipase A2 enzyme benefits.
Sauces & Dairy Products
Contributes to the stability and mouthfeel of sauces and dairy-based products, ensuring consistent quality and consumer appeal.
Vegetable Oil Processing
Facilitates the enzymatic degumming of vegetable oils, a crucial step for producing high-quality, stable oils for various culinary uses.