Food Grade TG Enzyme Transglutaminase for Meat

1. Reduce costs. When TG enzyme works with soy protein isolate (ISP), it can be made into small protein pellets instead of real meat, reducing the amount of raw meat added by 8%~15%. Partially replace beef and pork with chicken, combined with the use of TG enzymes, make the processed meatballs closer to the taste of pork and beef balls in terms of flavor and taste;

2. Significantly improve the gel strength and elasticity of the meatballs, which can make the gel strength of the meatballs reach 2000~2500G, and can bounce about 0.3~0.5 meters like a bouncy ball;

3. Increase the production rate by 5%~10%;

4. Good pH stability, high stability in a wide range of pH value;

5. Strong thermal stability, high stability in a wide temperature range;

6. Green, environmentally friendly, safe and healthy, it can replace phosphate and other salts to make low-salt healthy food.

(1) The role of TG in meat processing: improve texture, taste, and promote cross-linking.

(2) Application in dairy products: improve stability, viscosity, and reduce whey precipitation.

(3) Application in noodle products: improve quality and increase yield.

(4) The role of soy protein: improve the properties of the product and increase the nutritional value of the product.