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Meat Glue Enzymes

  • Sausages

    Product: TG-B

    Advantages:

    • Improve gel strength and elasticity

    • Prevent splitting and improve slicing

    • Increase water-holding capacity and yield

    • Reduce syneresis during storage

    • Lower cost by reducing the addition of raw material

  • Ham

    Product: TG-MT

    Advantages:

    • Improve gel strength and elasticity

    • Prevent splitting and improve slicing

    • Increase water-holding capacity and yield

    • Reduce syneresis during storage

    • Lower cost by reducing the addition of raw material

  • Meat Ball

    Product: TG-B

    Advantages:

    • Improve gel strength and elasticity

    • Prevent splitting and improve slicing

    • Increase water-holding capacity and yield

    • Reduce syneresis during storage

    • Lower cost by reducing the addition of raw material

  • Beef

    Product: TG-MT

    Advantages:

    • Water-retention

    • Cost-effective

    • Structured products are thermo-irreversible

    • Transform cuts into unified portions with a high-added value