food additive for shrimp ball
Product Description
.5;">Transglutaminase is an enzyme that catalyzes the formation of isopeptide bonds between proteins.
Its cross-linking property is widely used in various processes: such as Shrimp ball.
TGase Enzyme Powder is one of shrimp ball ingredient.
It has been considerable potential to improve the firmness, viscosity, elasticity and water-binding capacity of food products. Meat Glue Enzyme for shrimp ball is very normal.
Transglutaminase Powder has high pH stability, heat resistance and good water dissolution. TG Enzyme 80146-85-6 is safe to use as a natural food additive.
TG Enzyme Parameters
| Item | Specs | ||
| Appearance | White or light yellow powder | ||
| Enzyme activity | 100±20 IU/g, 1000IU/g, 2000IU/g | ||
| Package | Aluminum foil bag | Specifications | 1kg/bag |
TG enzyme powder Usage: Dissolution, powder coating, injection etc.
Usage Conditions:
1.Recommended dosage: 0.1% - 0.5% of the total material weight, or according to the characteristics of the material.
2. Suggested reaction conditions：40~50℃ reaction for 20~30 minutes, or 0~10 ℃ reaction for overnight(6~12hours).
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 Surimi