Transglutaminase (TG), better known to chefs as â??Meat Glue,â?? which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various protein containing foods. TG is produced through fermentation process which is similar to making beer, wine and cheese, using conventional microorganisms. TG is not active in the stomach, which is characterized by acidic pH, and that TG is completely degraded by pepsin. TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products. Typically TG works within the protein of food materials, and contributes to improving texture properties. In case TG is used to combine quality meat/fish parts, TG works to the proteins which are added to the food applications. TG itself does not combine meat/fish parts. This is basically possible with TG and liquefied proteins. There is no technological function or effect of enzyme in the final product.TG does not affect the taste of food. TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40â??.Above 75â??the enzyme looses its activity within a few minutes if used at usual dosages. 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. Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries. There is no labeling required for final foods containing TG, only with regard to the use in raw meat or raw meat products, a labeling could be necessary.
Our milk powder is produced trough high temperature spray dry process. The powder when mixed again with water, carries the original pure homogeneous and full taste of fresh milk. Full cream milk powder Fat: not more than 26% Protein: not more than 24% Skimmed milk powder Fat: not more than 1,5% Protein: not more than 32%
Usage: This product consists of many kinds of food additives with the scientific proportion and can be stabilizing agent and emulsifier for Dairy products.It has buffering property and can keep PH value steady; Enhance casein bound water capability and prevent protein, fat and water parted; It can improve milk product thermal stability and prevent condensation phenomenon during the heating and store.
Food additives Our flavors fine to application in beverage, dairy, confectionery & savories and your inquiry are always welcomed. Standard export packing.
Supplier: Honey, chocolates, and other foodstuffs
Services: We cover purchasing, logistics management, and documentation
Small Poultry Feather Removal Machine is used for automatic hair removal after slaughtering of poultry such as chickens, ducks and geese. It has many advantages such as clean, fast, efficient and convenient. It makes people get rid of the tired and cumbersome hair removal work.
Supplier: Almonds nuts, cashew nuts, pistachios nuts, nuts & dried fruits, rice & grains, pulses, chickpeas, green lentils, red lentils, red kidney beans, sugar, energy drinks, baby food, fmcg products, a4 copy paper, toiletries, oils and fats, refined sunflower oil, frozen chicken, frozen pork, food chemicals, beverages, aluminum foil, baking papers and nylons, trash can bags and liners, organic chemicals, water chemicals, agricultural chemicals, confectioneries, cosmetics, cleaners and disinfectants, lubricants, fresheners and purifiers, pet foods, pure chemicals, solvents, acids, inorganic chemicals, dry fish, milk products, avocado, frozen fish, frozen vegetable, dairy products, condiments and dippings, cereals and oatmeals, medical kits, seafood, motor oil, baby milk powder, laundry & detergents, bathroom & toilet cleaners
Services: Trade.
Buyer: Gym equipment
We are a manufacturer of all types of khoya making machine. khoya-making material machine is used for making khoya/mawa. We used HS-304 material in all types of khoya-making machines. It is available in various models like tilt khoya making machine, normal khoya making machine, Khoya making machine with gas burner & khoya making machine with diesel. it is also available in fully machine HS-304 & partially, customer can customize the size according to their requirement. it is available and comes with various capacities like 120 liters, 200 liters & more. Gas consumption in 1 hr is 2.5 kg and first-time khoya-making time will be 1 hour approx and in second-time milk will convert to khoya within 35-40 min. 120 liter model of khoya making machine we can boil 60-70 liters of milk & in 200 liter model of khoya making machine we can boil 100 liters of milk.
Oxidized starch - TS is a Chemically Modified, Vegan, Gluten-Free, Plant-based, Non-GMO tapioca starch. Oxidized starch is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. Oxidized starch is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). FUNCTIONAL PROPERTIES Oxidized starch forms highly thixotropic pastes with stiff texture, which is related to its gelling capability Low gelatinization temperature and viscosity, clarity, and soft gel texture are attributes of oxidized starch used in breading and related applications When heated in water, Oxidized starch form clear fluid sols. On cooling, however, the sols made by cooking oxidized starch are more stable or resistant to thickening and forming gels or pastes Oxidized starch is used in formulated products. They also are used in starch batters and in breaded foods, where they improve adhesion of the batter to meat and fish Gum confections made with oxidized starch have longer shelf life, better gelling characteristics, increased clarity, better taste, and quicker drying Used in batters and breading for coating various food stuffs, in confectionery as binders and film formers, in dairy products as texturizers Oxidized starch is often used for coating, sealing, batter binding, emulsification, and dough conditioning in baking and other food products.
EnzoPlast TS 8 is a Chemically Modified, Vegan, Gluten-Free, Plant- based, Non-GMO oxidized tapioca starch. EnzoPlast TS 8 is characterized by its exceptional functional properties such as low viscosity, high stability, clarity, film forming, low temperature stability and binding properties. EnzoPlast TS 8 is widely used in bakery products, frozen foods, dairy products, confectioneries, breading and coating applications, etc., It is 100% naturally made which does not have any preservatives and Mono sodium Glutamate (MSG). APPLICATIONS EnzoPlast TS 8 is used as stabilizer in milk products, ice cream desserts, puddings, fillings, etc.,It is also used in the production of flavoured yoghurts, flavoured milk drinks, whipped cream, low fat cream, etc., EnzoPlast TS 8 can also be used as fat-mimetic and partial replacement of casein in cheese products with improved stretchability and hardness EnzoPlast TS 8 is recommended for salad and vegetable sauces, salad dressings, sugar syrups, sauces for canned meat and vegetables, mayonnaise, soups, puddings, fruit filling for confectionery products, jellies, fruit paste candy and soft gummies In baking industry, EnzoPlast TS 8 expands and improve physical possessions and physical properties of dough, increases its capability to hold gases FROZEN FOODS EnzoPlast TS 8 is used in frozen foods, refrigerated or canned foods, generally for thickening, temperature stability and control the flow in the purpose food. EnzoPlast TS 8 are used for improved adhesion and improved stability, reputedly because of covalent bonding with protein on the substrate surface. FEATURES AND BENEFITS EnzoPlast TS 8 has improved solubility and paste clarity and could be an alternative source for food products requiring high solid contents without over-thickening It is highly bio-degradable and causes no harm to the Environment. EnzoPlast TS 8 is a White powder that adds no color to application and blends well with other ingredients. It has a bland taste and so will not mask flavors or aromas.
