Using biological technology,TG Enzyme is produced by fermentation strains in the production process. Transglutaminase Food Additive can improve the structure and function of protein in food, and then improve dairy's texture, flavor,appearance and taste.
Advantage of Transglutaminase
1. Reduces the addition of solids, such as skim milk powder, proteins.
2.Improve stability during storage.
3.Raise the index of viscosity and consistency.
Appearance:White or light yellow powder
Activity of enzyme:100±20 IU/g, 1000 IU/g, 2000 IU/g
Usage:Dissolve in water (e.g. dissolution, powder coating, injection etc.)
Recommended dosage:0.1% - 0.5% of the total material weight,or according to the characteristics of the material
Suggested reaction conditions:40~50℃(20~30min); 0~10℃(6~12hours)
Transglutaminase Powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.
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.