| ≥1 piece |
Transglutaminase is produced by fermentation from microorganisms, and can improve the important properties of protein by catalyzing the reaction of transamination. TGase Enzyme for meat is widely found in human bodies, animals, plants and microorganisms, and is natural, safe, and easy to use.
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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: Add the egg and ice water to the flour and knead until smooth. Dissolve the TG enzymes with a small amount of water and add to the dough. Knead well. When the protein in dough absorb water adequately, put it into a dough press for cutting and forming, and dry the water at 70℃.
Recommended dosage: 1‰-3‰ of the total material weight
Package:
1.TGase pack with aluminum foil bag, external use carton packaging. 2.Bag packing specifications：1kg/bag
3.Products can be packed according to customers' requirements.
Shelf life: One year when stored properly.