Transglutaminase (TG enzyme) for Yoghurt,China YIMING price supplier

Application :

Transglutaminase (TG enzyme) for Yoghurt 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