High-quality food raw material enzyme TG transglutaminase for dairy products
- $62.60 /kilogram
- 1 kilogram
- Pallas Biotech Co., Ltd.
- Guangdong, China
- Mr
Product Detail
| payment terms: | Western Union, L/C, T/T, MoneyGram | Storage: | cool and dry place |
| Enzyme activity: | 2000 units/gram | application: | bakery and meat |
| Packaging Details: | 5kg per barrel or as your request | Package: | 1kg/bag 25kg/barrel |
| sample: | 100 g | Origin: | China |
| Package preview: | type: | enzyme | |
| product name: | transglutaminase | appearance: | Uniform particles, no agglomeration, no smell |
| Supply capacity: | 10 tons per month | Shelf life: | 24 months |
| MOQ: | 1 kg |
Product Description
product name | transglutaminase |
Enzyme activity | 2000 units/gram |
appearance | Uniform particles, no agglomeration, no smell |
pack | 1kg/bag, 25kg/barrel |
Product performance description
Transglutaminase TG for fermentation in bakeries and meat factories
Transglutaminase, also known as transglutaminase (abbreviated as TG), widely exists in humans, higher animals, plants and
Microorganisms, and can catalyze the cross-linking between or within molecules of proteins, as well as the connection between proteins
And amino acids, hydrolyzed glutamine residues in protein molecules, is a healthy, efficient and safe food additive.
Our TG enzyme is fermented by Streptococcus mobara. For protein foaming, emulsion stability,
Heat stability, water retention and gelling ability, thereby improving the nutritional value, flavor, taste, texture,
Appearance etc.
Microorganisms, and can catalyze the cross-linking between or within molecules of proteins, as well as the connection between proteins
And amino acids, hydrolyzed glutamine residues in protein molecules, is a healthy, efficient and safe food additive.
Our TG enzyme is fermented by Streptococcus mobara. For protein foaming, emulsion stability,
Heat stability, water retention and gelling ability, thereby improving the nutritional value, flavor, taste, texture,
Appearance etc.
Quality Standard
product name | transglutaminase |
TG enzyme activity U/g | ≥600 U/g; ≥2000 U/g |
appearance | Brown |
Loss on drying (%) | ≤8.0 |
Fineness (passing rate of 40 mesh standard sieve) (% | ≤80 |
Lead (Pb)/(mg/kg) | ≤5 |
Total arsenic (calculated as As)/(mg/kg) | ≤3 |
Coliform bacteria/(CFU/mL) | ≤30 |
Escherichia coli (MPN/mL) | ≤3.0 |
Salmonella (25mL) | absent |
detailed drawing
Product Usage
TG enzymes are widely used in sausages and meatballs, soybeans, yogurt and cheese, pasta, minced meat, etc.
The use of TG enzyme depends on the formula and production process of the food, please confirm it through experiments
use. For those food company applications, we recommend using BTG-600 (dosage: 200-600ppm), and professional food additives
Compound company application, recommended high enzyme activity product BTG-H2000 (dosage: 50-200ppm).
use. For those food company applications, we recommend using BTG-600 (dosage: 200-600ppm), and professional food additives
Compound company application, recommended high enzyme activity product BTG-H2000 (dosage: 50-200ppm).
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