TG powder for food

With the submerged fermentation and refined extraction, Transglutaminase is produced by fermentation strains in the production process. TGase Enzyme In powder can catalyze the formation of isopeptide bonds between food proteins to improve the food taste.

Advantage of TG Enzyme

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.
4.Increases and improves cheese texture and reduces syneresis.
5.Increases final cheese production.

TGase Enzymes Powder Parameters

Item	Specs
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.)
Usage Conditions	Recommended dosage	Suggested reaction conditions
	0.1% - 0.5% of the total material weight, or according to the characteristics of the material	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.

Transglutaminase Enzyme Powder 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.

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Product Categories : Others > Transglutaminase For Cheese