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TG Enzyme Powder for Vegan meatballs
Transglutaminase(TG) is produced through liquid deep submerged fermentation and unique refined extraction process with Streptoverticillium mobaraense as the fermentation strains. The product has high pH stability, heat resistance and good water dissolution.TGase is safe to use as a natural food additive.
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Appearance |
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White or light yellow powder |
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Enzyme activity |
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100±20 IU/g, 1000IU/g, 2000IU/g |
Usage: Mash the meat, add the seasonings and chill for 12 hours. Dissolve transglutaminase for sausage with a small amount of water and then mix it into the minced meat. Pack the meat separately followed by to vacuum reaction and enema. After drying at about 65℃, cooking is done.
Recommended dosage: 1‰-3‰ of the total material weight
Package:
1.Transglutaminase pack with aluminum foil bag, external use carton packaging.
2.Bag packing specifications：1kg/bag
Shelf life: One year when stored properly.