| ≥1 piece |
Transglutaminase( TG-NB) in sausage and meat products
Wide ph stability
High thermal-stability
Strong binding force
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Chemical name: Transglutaminase
Classification: Food Additive
Other Names: Transglutaminase(TG-MR)
Type: Other
Usage: food improver
Assay: on basis of enzyme activity
Mechanism
Reactions catalyzed by Transglutaminase
The main functional factor of TG is Transglutaminase,for different application, we have different type, different TG activity content and the carrier form different series of TG product.
TG-MR is used in preparation for sausage and meat products.
1)TG-MR standardizes sausage and cooked ham production for high quality products and customer satisfaction.
2)TG-MR improves texture of emulsified Sausages – even in canned applications. Sausages get a firmer bite. Slicing losses in sausages and cooked ham products are reduced. Fermented Sausages reach sliceable condition in shorter time. Quality variations of raw materials are equalized and cooked products obtain an improved slice-stability.
3)TG-MR can be used as or instead of the filling of sausage products.
Series of TG product:
TG-FS : Fish,Surimi product
TG-MR : Meat Product
TG-D : Dairy product
TG-NB : Noodle and Bake product
TG-MB : For blend
Packing: 1 KG/5KG/10KG aluminum foil bag
Shelf life: One years
Transportation information:
Not dangerous goods
Keep container tightly closed in a dry and well-ventilated place. Recommended storage temperature: -20 °C Keep in a dry place. Keep in a dry place.
| CAS No.: |
80146-85-6
|
Place of Origin: |
Jiangsu China (Mainland)
|
Type: |
Enzyme Preparations
|
| Brand Name: |
Yangzhou Chemical
|
Model Number: |
TG-MR
|
appearance: |
off white
|