Product Name: Sinzym TG1000
Enzyme: Transglutaminase
Synonyms:Transglutaminase, protein-glutamine �³-glutamyltransferase, TG, TGase
Appearance:
White to light brown powder
Origin:
Streptoverticillium mobaraense
Application:
Bread improver, Dietary Supplements, Animal Feed
Total Aerobic Plate Count:
10,000 CFU/G max
Coliforms:
30 MPN/G max
Escherichia Coli
None Detected
Salmonella
None Detected
Antibiotic activity
None Detected
Efficacies:
-Reduced syneresis (water loss) in yogurt
-Improved the texture of chees
Description:
A strong protein cross-linking (connecting residues of the amino acid L-glutamine to the amino acid L-lysine) enzyme preparation using in modifying proteins and offering great benefits for meat, dairy, dough/pasta and bakery products. The product is produced by fermentation with a selected strain of a microorganism.
Usage rate:
The recommended dose rate is usually 5-50 ppm, but it could be optimized in the different material or production process (within a different temperature, pH and processing time).
For frozen dough application, normally 10-40 ppm. For dairy application, Yogurt-set during 8-33 ppm (Mid-east area case 10-12 ppm); Yougurt-stirred during 12-50 ppm (India area case 12-19 ppm); Cheese during 2.5-50 ppm.
For meat application, 10-15 g have to be mixed with 100 kg of the meat raw material, hold for a few minutes or several hours (depends on dosage and temperature) at 5-50 centigrade. Dramatically improved effects are obtained with the addition of 500 to 1000 g sodium caseinate per 100 kg raw meat together with the enzyme. In some cases up to 3 kg sodium caseinate per 100 kg raw meat further increases binding strength and firmness. If caseinate added together with the TG sodium chloride is not necessarily need. Nevertheless a dosage of up to 3 kg improves binding in restructured meat. Without caseinate addition sodium chloride is needed to partially dissolve the meat surface for the release of free protein ends, which react with the transglutaminase.
Application range:
Active at proofing temperatures and at temperature up to 50-65 centigrade. Enzyme will be inactivated quickly above 65 centigrade.
Packing:
10/20kg per Paper Carton; it is available in different types of packaging. Please contact the sales representative for more information.
Supplier: Fruit juice concentrates & pulps, vegetable juice concentrates & purees, milk products, milk powders, cocoa products, starch products, liquid glucose, dam, oils & fats, meat products, stabilizers, emulsifiers, dairy cultures, enzymes, egg liquid, egg powder, food additives, food chemicals, flavor, colour, natural colour, dry fruits, dried fruits, organic products, dehydrated fruit & vegetable powders, canned products, animal feed, sugar, rice, wheat, fertilizers
Supplier: Refined sunflower oil, refined peanut oil, rice, red speckled beans, fresh fruits, refined canola oil, refined soybean oil, refined palm oil, olive oil, refined corn oil, extra virgin coconut oil and avocado oil, almond nuts, sesame seeds, cocoa beans , cocoa powder , cocoa nibs , cocoa mass, red beans ,beans products , cashew nuts , ginger ,garlic, white fragrant rice, soybean, sesame seed, turmeric finger, green mung bean, coffee, white beans, black cumin seed, soybean meal, sunflower oil, wheat, corn, frozen chicken, sugar, powdered milk, barley, urea, granular urea, dap fertilizer, map fertilizer, turmeric , red kidney beans, chickpeas, robust coffee, arabica coffee, wheat flour, fish meal, macadamia nuts, black pepper, white pepper etc.
Services:
Buyer: Aluminum wire scraps , scrap metals and chemicals
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Food Chemical And Additives Di Calcium Phosphate
