Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms.
Transglutaminase(TG), which widely distributed in human bodies, advanced animals, plants and microorganisms. It can catalyzes the reactions of cross-linking Specifications of transglutaminase
Loss on drying
10% Max(105℃ or 2h)
Aeerobic bacteria count
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.
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.
4.Cooking: Drying at 60℃ for 25 minutes; Smoking at 60℃ for 10 minutes; Steaming at 75℃ for 10 minutes.
5.Cooling and packaging.
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 is a translgutminase enzyme preparation specifically designed for yoghurt application.
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
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:
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:
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.