| ≥1 piece |
Widely found in nature, TGase Meat Glue Enzyme is kind of enzyme that produced through liquid deep submerged fermentation and unique refined extraction process with microorganisms as the fermentation strains.TG Enzyme for dairy product applied broadly in food industries for gluing the protein foods together.
Advantage of products
1. Reduces the addition of solids, such as skim milk powder, proteins.
2.Improve stability during storage.
3.Raise the index of viscosity and consistency.
4.Increases and improves cheese texture and reduces syneresis.
5.Increases final cheese production.
Product Parameters
| Item | Specs | |
| Appearance | White or light yellow powder | |
| Activity of enzyme | 100±20 IU/g, 1000 IU/g, 2000 IU/g | |
| Usage | Dissolve in water (e.g. dissolution, powder coating, injection etc.) | |
| Usage Conditions | Recommended dosage | Suggested reaction conditions |
|
0.1% - 0.5% of the total material weight, or according to the characteristics of the material
|
40~50℃(20~30min); 0~10℃(6~12hours) | |
Package:
Transglutaminase Powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.
Expiry date and storage
The product should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.