Food Grade Transglutaminase Enzyme Tg ISO Certificated CAS 80146-85-6 Transglutaminase Raw Material Transglutaminase

Food Grade Transglutaminase Enzyme Tg ISO Certificated CAS 80146-85-6 Transglutaminase Raw Material Transglutaminase

Description

Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.

Product Details

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Transglutaminase(TG)

Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking Specifications of transglutaminase

ITEM

SPECIFICATION

Transglutaminase Activity

81-1000u/g

Loss on drying

10% Max(105℃ or 2h)

Arsenic

3ppm Max

Pb

5ppm Max

Aeerobic bacteria count

5000counts/g Max

Coliform Bacteria

Negative

Pathogenic Bacteria

Negative


TG-BH for Sausages

TG-BH offers an innovative way to give portion control in meat processing, which allows the effective use and value-added enhanced of raw materials.


General Function:

² Standardized texture;

² Improvement of breaking strength;

² Standardized water retention

² Substitutes other ingredients (e.g. phosphates);

² Use of low-grade materials


Effects on Sausage:

The texture of sausages is significant quality feature, depending on processing, the way of cutting and mainly on the meat quality. TG-BH standardizes the sausage quality by cross-linking protein molecules.


How to Use:

1.Add 0.05%-0.3%(based on total weight) TG-BH to meat paste.

2.Mix or chop to distribute evenly.

3.Stuffing.

4.Cooking: Drying at 60℃ for 25 minutes; Smoking at 60℃ for 10 minutes; Steaming at 75℃ for 10 minutes.

5.Cooling and packaging.


Dosage:

Recommended dosage is ranging from 0.05% to 0.3% depending on the recipe and process. TG-BH is powder be added during cutting process with other spice.

TG-BH

TG-BH is a translgutminase enzyme preparation specifically designed for yoghurt application.


General Function:

² Increase the viscosity and consistency index of the yogurt

² Decrease water syneresis and whey separation

² Reduce the loss of product

² Cost reduction

² Decline of viscosity in storage more slowly

² Improve the stability during storage

Dosage:

² The recommend dosage is 0.01—0.03%. Depends on the milk quality.

² TGase should be mixed adequately to avoid caking partly.

² When the fermentation is over, the activity of TGase can not be detected.


Application of TG-N in stirred yogurt:

Process:


milk+water+sugar…—mixing(preheating to 60-65℃)—homogeneous—filling—pasteurisation(90-95℃,5min)—cooling until 40-42℃—adding TG-BH and stir immediately—vaccination—fermentation(40-43℃, 85°T)—cooling, stir—filling  —storage at 0-4℃.


Application of TG-BH in set-style yogurt:

Process:


milk+water+sugar…—mixing(preheating to 60-65℃)—homogeneous—pasteurisation(90-95℃,5min)—cooling until 40-42℃—adding TG-BH and stir immediately—vaccination—fermentation(40-43℃, 85°T)—cooling—storage at 0-4℃.


Shelf-life and Storage:

12 month from the manufacture date in original bag.

Keep under 10℃ or Freeze.

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