Product Description:
Transglutaminase is produced by fermentation from microorganisms, and can improve the important properties
of protein by catalyzing the reaction of transamination. TGase Enzyme for meat is widely found in human bodies, animals, plants and microorganisms, and is natural, safe, and easy to use.
TG in bakery application effect
1.Improving the flavor and yields
2.Enhancing the sticky and flexibility
3.Retain shape and texture after baking
Product Information
Appearance: White or light yellow powder
Activity of enzyme 100±20 IU/g, 1000 IU/g, 2000 IU/g
Package: Aluminum foil bag : 1kg/bag (External use carton packaging)
Shelf life One year from production date and original packaging
Usage
Add the egg and ice water to the flour and knead until smooth. Dissolve the TG enzymes with a small amount of water and add to the dough. Knead well. When the protein in dough absorb water adequately, put it into a dough press for cutting and forming, and dry the water at 70℃.
Recommended dosage
1‰-3‰ of the total material weight
Company Contact:
Contact Name: Cynthia
Company Name: Guangdong Kelong Biotechnology Co., Ltd
Email:
Tel: 86-750-6978788
Fax: 86-750-6978688
Street Address: No.23, Wuxianji
Avenue, Huicheng, Xinhui District,
Jiangmen, Guangdong, China
Guangdong, China, Guangdong, China
529100
China
Website:
https://www.kelongfood.com/
Member name: Kelongfood
Country:
China
Member Since: 15 October 2020
Total Leads:
5 Kelongfood Import Export Business Leads
Business focus: Transglutaminase, Monascus Red Pigment, Monascus Yellow Pigment
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