High Quality Curdlan & Tg Transglutaminase

High Quality Curdlan & Tg Transglutaminase

Description

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

Product Details

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With the aid of professional and perfect test support, we ensure the stability and excellent quality of the Propolis Capsule, stevia, Spirulina so that make us occupy the leading position in the industry. Our company takes strong technical force and high-quality products as the principle of unremitting progress. Strong infrastructure is the need of any organization.

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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While using the 'Client-Oriented' company philosophy, a demanding high-quality management method, innovative producing products and also a sturdy R&D workforce, we always deliver premium quality merchandise, superb solutions and aggressive selling prices for High Quality Curdlan & Tg Transglutaminase. Under the current economic structure, drawing on the advanced experience of the industry and establishing an effective management system is the only way to achieve diversified operations. Accurate quality, strict delivery and perfect service are our promise.
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