Product Description
Food ingredients Transglutaminase
Transglutaminase is an enzyme of microbiological origin. As a biocatalyst it provides protein compounds through the cross connection between amino acids such as lysine and glutamine. As a result of protein bonding, functional and technological characteristics of proteins improve significantly. Transglutaminase increase moisture retaining capacity, gelling property, emulsifying and gel-forming ability, as well as moisture binding and thermostability. It has a positive impact on texture, consistency and taste of the product. Natural origin of transglutaminase makes ready-made products environmentally friendly.
Using transglutaminase reduces cost of manufacturing, provides physical attractiveness and improves organoleptic qualities of products, increases shelf life and improves properties that cause positive effect on people's health. Moreover, transglutaminase decreases caloric content of products, reduces (or even eliminates) stabilized supplements, increases the output of ready-made products. It also easily adapts to technological process.
MILK INDUSTRY
Transglutaminase can be used for improving the quality and texture of milk products. Also, it decreases syneresis and increases the output of ready-made products by 15-25%. Transglutaminase decreases manufacture costs through reduction or elimination of functional supplements and reduces immunoreactivity of milk proteins.
MEAT INDUSTRY
Transglutaminase is used for restructuring of meat products, improving organoleptic and structural mechanical properties. It also provides positive economic effect and increases the output of ready-made products. Transglutaminease can be used in making new products as well as low-calorie ones. Reduces or eliminates the use of functional additives.
FISH INDUSTRY
Transglutaminase allows you to expand the range and reduce losses in production. It is used for making big fish stakes from small pieces. Also, it can be used for improving stability, color and hardness of ground fish, and for making crab sticks or surimi imitation shrimp.
BAKING AND PASTA INDUSTRY
Due to extra moisture transglutaminase increases the output of ready-made products. It improves quality, structure, softness and elasticity of the batter in bakery products, increases dough elascticity for pasta. Also, it helps you to improve texture when using unriped or unspoiled flour. Moreover, it increases shelf life, slows down staling process, decreases chance of sticking and reduces content of gluten.
Contact:
Sam Lui
YotaBio Engineering Co.,Ltd
Audited Supplier 
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