| ≥1 piece |
Transglutaminase is an enzyme with the excellent ability to improve the physical properties of various containing proteins. It is used in a variety of processes as a binding agent, including the production of processed meat, fish and dairy product.
SPECIFICATIONS: 40u/g—100u/g
APPLICATION AREA: Binding small chunks of meats into a big one, such as in sausages, ham, hot dogs and restructured steaks. Making Milk and yogurt creamier. Making noodles firmer, etc.