TRANSGLUTAMINASE-N,China YIMING price supplier

  Transglutaminase(TG-N)

Food enzyme preparation 
Used for yoghurt
Enhances the viscosity/gel strength
CAS:80146-85-6

Application :

Transglutaminase(TG-N) makes the protein scaffold extremely stable and compact.

This reduces the amount of protein that must be added.

·      Enhances the viscosity/gel strength of pre-stirred and set yogurt.

·      Makes low-fat yogurt creamier.

·      Smoother surface thanks to reduced syneresis.

·      Lowers costs by saving on Protein Powder and stabilizers.

Storage :

Keep under 10°C or freeze both opened & unopened

Shelf-life :

12 month from manufacturing Date in the original unopened package