wide apply in animal and no animal protein, such as sausage, hams, medallion, dairy, cheese and so on.
The Transglutamianse(TGase) of our company, which is produced by modern biotechnology, As a new food improver, TG has been listed in the list of “high-tech product of Jiangsu province”. The company and products have passed ISO9001: 2000 quality system certification, also Kosher and Halal.
Application of TG in food manufacturing:
The main functional factor of TG is transglutaminase (EC 22.214.171.124, TG), for different applications,we have different types.
1) Meat Products Binding of meat, poultry and fish products Ham, sausage and meat ball Natural cross-linking of meat’s own protein Portion control Restructuring to any size for standardized product
2) Aquatic Products reconstitution fish fillet, fish ball, frozen surimi, fish tofu, kamaboko…. improving texture,appearance Portion control Increase the gel strength of products
3) Vegetarian industry be used for vege-ham, vege-sausage, vege-hotdog, vege-chicken nugget, vege-fish fillet… Improved water binding Improved texture
4)Dariy product-yoghurt and cheese Raise the index of viscosity and consistency. Reduce the water syneresis and whey separation
5)Bread, steam bread and noodles Texture improvement Retains shape and texture after baking Less crumb after cutting
Keep under 10°C or freeze both opened & unopened
18 month from manufacturing date in the original unopened package