| ≥1 piece |
Transglutaminase(TG), off-white powder, It can catalyzes the reactions of cross-linking intra-and intermolecular of proteins
Transglutaminase (TG) , which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods.
Yiming's TG is produced by a fermentation method.
Applications of TG
Meat industry: reconstitution steak, sausage, meat ball, ham, bacon, burger.
surimi industry: reconstitution fish fillet, fish ball, frozen surimi, fish tofu, kamaboko.
Dairy industry: stirred yogurt, milk pudding
Noodle industry
Vegetarian industry: vege-ham, vege-sausage, vege-chicken nugget, vege-fish fillet.
Tofu industry
Bakery industry
Textile industry
Cosmetic industry
Benefits of TG
Binding effects
Cost reduction
Retains shape and texture after freezing & cutting
Improves elasticity, crunchy, and firmness.
Sliceability
Less shrinkage
Increase cooking yield
Holds original flavor (locks in your products good taste)
Decrease water syneresis during storage
| Product Type: Yeast | Color: off-white | Form: Powder |
| Packaging: Vacuum Pack | Weight (kg): 1 | Place of Origin: Jiangsu China (Mainland) |
| Brand Name: JINLAI |