Transglutaminase

With Streptoverticillium mobaraense var. as the fermentation strains, Kelong's Transglutaminase (TG) is produced through liquid deep submerged fermentation and unique refined extraction process. Characteristics of product Milk-white powder or yellow-brown liquid lmprove texture, increase elasticity Increase firmness and viscosity Good thermo-stability and liquid retention Add a high value Boost the production rate Improve stability during storage Usage instructions React at 45-55℃ for 20-30 minutes. The optimal pH is 6-7. The reaction temperature and time can be adjusted according to the application product. Recommended the dosage at 0.1% - 3% of the total material weight, or adjust according to the characteristics of the material itself. For powder, exhibits excellent water solubility and can be used through dissolution, powder coating or injection. For liquid, it could be directly added to the ingredients for use. Shelf life 12 months from production date and original packaging. Packing For powder, Vacuum aluminum bag packaging with external carton, 1kg/bag, 5kg/bag, 20kg/CTN. For liquid, food plastic bottle packaging with external carton, 1kg/bottle, 20 bottles/carton. Storage conditions Store in a dry place at room temperature, avoid from sun light and high heat. Once opened the package, please use immediately or reseal and freeze the products as soon as possible. APPLICATION For Meat (steak, sausage, ham, burger, bacon, etc) For Fish (surimi, fish fillet, fish ball, fish cake, fish tofu, kamaboko, etc) For Dairy (cheese, yoghurt, etc) For Bakery (loaf bread) For Veg (chiba tofu, lactone tofu, noodles, bionic vegetarian, etc)