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Transglutaminase Tg Enzyme Food Enzyme1
BiochemicalTransglutaminase Tg EnzymeCellulase Pectinase
Weifang Yuexiang Chemical Co., Ltd.
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Product Description BrandYUEXIANG1.Transglutaminase(TG enzyme)2.Enzyme Preparations3.High Concentrated typeApplication of TG in food manufacturing:The main functional factor of TG is transglutaminase (EC 2.3.2.13, TG), for different applications,we have different types.1) Meat ProductsBinding of meat, poultry and fish productsHam, sausage and meat ballNatural cross-linking of meat's own proteinPortion controlRestructuring to any size for standardized product2) Aquatic Productsreconstitution fish fillet, fish ball, frozen surimi, fish tofu, kamaboko….improving texture,appearancePortion controlIncrease the gel strength of products3) Vegetarian industrybe used for vege-ham, vege-sausage, vege-hotdog, vege-chicken nugget, vege-fish fillet…Improved water bindingImproved texture4)Dariy product-yoghurt and cheeseRaise the index of viscosity and consistency.Reduce the water syneresis and whey separation5)Bread, steam bread and noodlesTexture improvementRetains shape and texture after bakingLess crumb after cuttingStorage:Keep under 10°C or freeze both opened & unopenedShelf-life:12 month from manufacturing date in the original unopened package
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