Transglutaminase (TG Enzyme)

Transglutaminase (TG Enzyme)

Description

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

Product Details

Inquiry

After years of development, we have become a professional manufacturer of Sweetener, vitamin E, 165450-17-9. Looking forward to the future, there is a long way to go. We will make more brilliant achievements by adhering to the tenet of 'professional technology and perfect service'. We strive to develop products in line with the market to seize the market opportunity, we have established a strict quality management system, only in the pursuit of zero defects. We believe we can satisfy you with our high-quality products and perfect service. Providing the best products, the most perfect service with the most reasonable prices are our principles.

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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Our company's Transglutaminase (TG Enzyme) and technology are being promoted, warmly welcome people from all walks of life to exchange and cooperate with us. We are willing to advance with the times, and strive to achieve a win-win situation for both of us. Under the guidance of the corporate philosophy of striving for excellence and creating brilliance together, we focus on details and let high quality be reflected in every product.
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