iCheck™ and iEx™ X-Press A2
The food industry is constantly making efforts to improve special properties in food, such as firm texture, high temperature stability, creaminess and mouthfeel in order to minimize the use of additives (like thickeners). A natural solution is the use of enzymes.
The analytical device X-Press A2 is a system for indirectly determining the conversion of lecithin by measuring the release of Free Fatty Acids (FFA) in egg yolk fractions by the DSM product MAXAPAL® A2. The test kit can be used as a measuring system of the conversion or as an indicator whether the conversion of phospholipids by MAXAPAL® A2 is complete.
More information you find on the DSM website: