Transglutaminase Powder for fish
Basic Info
Model No.: T1
Product Description
.5;">Produced by fermentation from microorganisms, Transglutaminase has the excellent ability to bond protein-containing foods together, and is applied to improve several functional characteristics of meat and protein products. TGase Enzyme In Powder has the advantages of good water dissolution, high pH stability, heat resistance, etc.
Advantages of TGase Enzyme Powder
1.Improves texture in Fish product (increase elasticity, increase firmness and viscosity，good thermo-stability and liquid retention);
2.Restructures fish product (no need to add phosphate/salt or to heat/ freeze for binding);
4.Boosts the production rate (reduces slicing losses,prevent splitting of products and improve slicing.)
Meat Glue Enzyme Application
Meat product:sausage, streak, ham, pork, burger
Imitation fish:Surimi, fish ball, fish cake
Dairy product: yogurt, cheese
Bakery: loaf, bread, noodles
Vegetarian:chiba tofu, bionic vegetarian
TG Enzyme Usage:
With good solubility in water,transglutaminase can be used by using the different methods such as dissolution, powder coating, injection etc.
Usage Conditions:
1.Recommended dosage:TGase meat glue usage quantity is 0.1% - 0.5% of the total material weight, or increase or decrease according to the characteristics of the material.
2. Suggested reaction conditions：40~50 celsius degree reaction for 20~30 minutes, or 0~10 degrees centigrade reaction for overnight(6~12hours).
Package:
TGase enzyme pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag, or can be packed according to customers' requirements.
Expiry date and storage:
This 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 good packing, guarantee period is one year.
Product Categories : Others > Transglutaminase For Oden