High Quality Bakery Enzymes, Fungal Alpha Amylase, Lipase, Glucose Oxidase

High Quality Bakery Enzymes, Fungal Alpha Amylase, Lipase, Glucose Oxidase

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.

12

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With advanced equipment and superb craftsmanship, we focus on the development and production of High Quality Bakery Enzymes, Fungal Alpha Amylase, Lipase, Glucose Oxidase, and strive to meet the different needs of users through continuous practice and innovation. We have enough confidence to supply you both better solutions and service, because we've been more and more powerful, specialist and experience in domestic and international. Looking forward to the future, we are full of confidence, ideals and passion. We will take 'creating a century-old enterprise and building a century-old brand' as our mission, with a spirit of perseverance, we will continue to build an excellent enterprise and forge ahead!
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