Transglutaminase
The transglutaminas , which is an enzyme that allows the bonding of proteins. It improves quality in different foods such as yogurt ,stirred yogurt ,kind of cheese .fermented meat and many other products. This enzyme are available in various types based on potency and carrier.
The use of the TG offers various benefits to food companies and final consumers.In bakery and milk products, it improves texture. In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process. In meat and fish , it enables combining quality parts of meat/fish , decreasing loss and waste, and consequently reducing pricing of the final products. It also replaces binding agents such as salt , allowing consumers to benefit from a lower salt intake.
MOLECULAR FORMULA : C27H44O3 H2O
CAS NO.: 80146-85-6
Moisture (LOD): max 10.0% (w/w)