Hydrolysis refers to the breaking of molecular bonds using water as a reagent. In this process, the molecule that reacts with water splits into two (or more) components. In hydrolyzing egg phospholipids, we can gently modify their functional components to enhance their usability. Hydrolysis of phospholipids promotes their ability to form emulsions, and this can improve the processing and shelf stability of pet foods and treats. Our product OvaZyme, derived from whole eggs, features hydrolyzed egg phospholipids for increased functionality.