| ≥1 piece |
Transglutaminase (TG) is an enzyme with the ability to cross-link proteins. It is produced by a cultured microbial fermentation of a naturally living organism. It is a kind of food additive for production of novel protein food developed with modern biotechnology.
The main function of TG is to improve the product texture, structure, physical resistance, Viscosity and Stability of emulsion and thermal stability.
We have TG-A, TG-B, TG-M, and TG-N four types, TG-A is used in meat and fish products￡? TG-B is used in sausage & ham products￡? TG-M is used in baking and other flour products￡? TG-N is used in dairy products.