Natural Food additive Transglutaminase
Product Description
Using Streptoverticillium mobaraense as the fermentation strains, Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process. As a natural Food Additive, TGase Enzyme In Powder is safe to use in meat balls. It can improve the function and properties of various meat balls' proteins, and enhance the aftertaste and texture of food.
Meat Glue Enzyme Parameters
0.1% - 0.5% of the total material weight,
Item
Specs
Appearance
White or light yellow powder
Enzyme activity
100±20 IU/g, 1000 IU/g, 2000 IU/g
Usage
Dissolve in water (e.g. dissolution, powder coating, injection etc.)
Usage Conditions
Recommended dosage
Suggested reaction conditions
40~50℃(20~30min); 0~10℃(6~12hours)
Package:
Transglutaminase Powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications:1kg/bag.
TG Enzyme Expiry date and storage:
The product should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.
Product Categories : Others > Transglutaminase For Luncheon Meat