Transglutaminase

Transglutaminase ( TG ) can catalyze the crosslink within or between protein molecules, hydrolysis the connection between the protein and amino acid and protein molecules glutamine residue, it is healthy ,efficient and safe food additive. Transglutaminase ( TG ) has remarkable effects on protein foaming, emulsifying stability, thermal stability, water retention and gel ability, so as to improve the nutritional value, flavor, taste, texture and appearance of food.
Details
  • Multiple Demos
    oo Powder

    o iKnowZyme TG1
    widely used for sausage and meat ball products

    o iKnowZyme TG2
    widely used for soybean products

    o iKnowZyme TG3
    widely used fermented milk and yogurt

    o iKnowZyme TG4
    widely used for flour products

    o iKnowZyme TG5
    widely used for restructured products.

  • Benefits
    o iKnowZyme TG1
    ✓ Improve the gel strength, taste and texture of product

    o iKnowZyme TG2
    ✓ Improve the gel strength and elasticity, taste more Q-elastic and smooth.

    o iKnowZyme TG3
    ✓ Improve the yogurt acid coagulation strength, increase water retention, reduce whey precipitation, Improve taste, texture and flavor.

    o iKnowZyme TG4
    ✓ Improve the strength of flour and dough elasticity, toughness

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