Glutamine Transaminase Improvement of the food texture: TG can improve the important properties of protein by catalyzing the formation of cross-links intra- and inter molecule of proteins. If the product is applied in the production of reformed meat, it can not only cohere the dogmeat together, but also attach the non-meat protein to meat protein with cross-links, thus greatly improving the taste, flavor, texture and nutrition value of meat products. Glutamine Transaminase Improvement of the nutrition value of protein: TG can make the essential amino acid (such as lysine) of human bodies covalently cross-linked with protein to prevent the amino acids from being destroyed by Maillard reaction, which results in the improvement of the nutrition value of protein. Glutamine Transaminase can also be used to introduce the absent amino acids into protein with unideal compositions. People in developing countries are especially interested in this aspect. Glutamine Transaminase Preparation of heat-resistant and water-fast film: When the Glutamine Transaminase-catalyzed casein is dehydrated, a water- insoluble film is obtained. This film can be hydrolyzed by chymotrypsin. Therefore, it is an edible film that can be used as food packaging material. Glutamine Transaminase Embedation of fat or fat-soluble substance. Glutamine Transaminase Improving the flexibility water-holding ability of food.
Transglutaminase Chemical Formula:C27H44O3H2O Chemical Name: enzyme transglutaminase Product Model:TG-B Usage: it is widely used for a dairy product. Batch No.:P20230110 CAS :80146-85-6 HS NO.:3507909000 Packing:1kg/bag 10 Per Carton /1kg/bag 20 Per Carton
Dongsheng transglutaminase (ds™ tg) is the calcium independent form that is produced through microbial fermentation.Ds™ tg is functional formula based on the transglutaminase. It offers many possibilities in food processing industry to bring in added value to final food products. 1kg in each vacuum aluminum foil bag. 20bags per carton.
Transglutaminase (TG) for Dairy and meat industry
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.
We are offering food enzymes, like as transglutaminase with activity: 100i/u, 120i/u, 250i/u, 500i/u, 1000i/u, 2000i/u, 10000i/u. Package vacuum foil bag in carton boxes.
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.
Transglutaminase.
Transglutaminase, Dairy Starter Culture.
Transglutaminase, curdlan, lipase, polylysine.
Transglutaminase, curdlan, lipase, polylysine.FOB
Transglutaminase, food additives, preservatives, colors, sweetener, thickener.Manufacturing,shipping
Transglutaminase TG, biobond TG, TGASE, transglutaminase, TG, TGASE manufacturer, TG enzyme.
Transglutaminase, monascus red pigment, monascus yellow pigment, and mixed colorants.
Food additives, food ingredients, food chemicals ,tg, transglutaminase.
Enzyme, lipase, lactase, invertase, dextranase, glucose oxidase, transglutaminase, amaylase, xylanase, galactosidase, protease, chymosin (rennin), pectinase.
Food preservatives: nisin, natamycin 50% and 95%, food ingredients: transglutaminase enzymes, amino acid: tryptophan, histidine, levodopa.
Liquid Invertase Sinzym SUC-100L Talk to us Simplifiered production processing Enhanced sweetness and reduced lower viscosity Less crystallization and longer shelf-life in confectionery Enhanced texture and clear-golden color stabilities Description: Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase, D-Fructofuranoside fructohydrolase Appearance: Clear light yellow liquid Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 50-65g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 60-70�?�°C. Enzyme will be inactivated quickly above 80C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery Liquid Invertase Sinzym SUC-SL Talk to us: - Simplifiered production processing; - Enhanced sweetness and reduced lower viscosity; - Less crystallization and longer shelf-life in confectionery; - Enhanced texture and clear-golden color stabilities. Description: Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase,D-Fructofuranoside fructohydrolase Appearance: Clear light yellow liquid Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 60-70 C. Enzyme will be inactivated quickly above 80 C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
Lipase Enzyme for Flour Dough Strengthening and Stabilizing - The most reliable and cost effective alternative to DATEM/SSL/CSL In morden bio-baking, lipases are used as emulsifier replacements due to the market demands for natural and safe food. Drawing on many years of experience, our applications research into lipases concentrates on their effects on optimal dough machinability and high quality baked products. Zymopan�?�®BLA products have good dough-strengthening properties for industrial bread-making. With Zymopan�?�®BLA products, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods. ZymopanBLA Benefits: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability. Enzyme: Lipase Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 5-30 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65C. Enzyme will be inactivated quickly above 65C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
