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Transglutaminase (TG) is an enzyme with the cross-link ability to improve the physical properties of various foods containing proteins such asthe texture, resilience, lengthening the time of storage and the taste of the food. It's safe to be widely used in food industries. We have several types of TG for several kind of product for meat industry, Fish industry, Dairy products etc.
Our company has already developed lots of different applications including the followings.
DSTM TG-B Series
Designed to be used in diverse muscle food, especially for ham, sausages, meatball, salami and bacon. Main benefits: Improve resilience and texture of the final products. Firmer taste to bite. Help to reduce the use of phosphates. Increase water retention capacity. Extend the shelf life.
DSTM TG-GB Series (GB202 slurry based and GB302 powder based) Designed to bind fresh meat such as pork, chicken, beef, fish and mutton. Main benefits: Transform worthless ground meat into large piece of meat. Restructure to any size for standardized product. Improve water retention. Natural cross-linking by meats own protein. Reduce the slice losses.
DSTM TG-K Series
Specifically designed for fish and other seafood products such as surimi and surimi based products. Main benefits: Improve the elasticity and firmness of the product. Facilitate the incorporation of mechanically deboned fish (MDF) into standardized portions with a high added value. Increase water retention. Create strong bonds between proteins
DSTM TG-M Series
Especially designed for dairy products, mainly cheese and set yoghurt.
Main benefits: Increase gel strength and water retention. Improve texture and taste. Syneresis reduction. Reduce the use of solids and stabilizers.
We still have a lot of other applications such as TG for bakery usage, if youre interested, please contact us.
Website: http://www. cndsfood. com http://shanghaidongsheng. tradeindia. comsales@cndsfood. com
Tel: 0086 021 62642233-106Fax: 0086 021 52830
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Transglutaminase
