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TG/Curdlan/ε-Polylysine
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Exhibition Review | LIANGZHILONG-THE I4TH CHINA FOOD INGREDIENTS E-COMMERCE FESTIVAL 2026 LIANGZHILONG-THE I4TH CHINA FOOD INGREDIENTS E-COMMERCE FESTIVAL 2026 has come to a successful conclusion. Let's take a look back together.
Ice Cream Premix Powder Vanilla Ice Cream Premix PowderHighly water-soluble and easy to blend with water or milk, with excellent emulsification properties. The resulting ice cream has a smooth, creamy texture, a natural and ...
Products Natural Food Additives List
Agar-agar Agar is a polysaccharide extracted from seaweed and is one of the most widely used seaweed gel in the world. It can be applied in food industry, pharmaceutical industry, daily chemical industry, biolo...
Calcium Propionate Calcium propionate is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate. Calcium propionate is used as a preservative in a wide va...
TG-B Standard Transglutaminase As the standard model of transglutaminase, TG-B can be mainly applied in sausages, meat balls, surimi, bacon etc. It can improve the texture of products, such as enhancing the gel formation. It can al...
Middle Gel Strength Curdlan Different gel strength affects taste, elasticity and crispness of final products. The gel strength is enhanced with the increase in heating temperature. The thermal-irreversible gel is formed when the...
Poultry With Transglutaminase (TG), chicken meat can be transformed into chicken breast, roulade, meat ball and other uniform portions thanks to its strong binding force. In this way, water-holding capacity can be improved, yield can be increased, costs can be saved. The structured products are thermo-irreversible.
PL-02 ε-Polylysine + Natamase PL-02 is mainly composed of ɛ-Polylysine hydrochloride and glycine, which are both antibacterial agents derived from fermentation. Compared with PL-01, the addition of glycine provides an acid enviro...
Ham Product: TG-MTAdvantages: Improve gel strength and elasticityPrevent splitting and improve slicingIncrease water-holding capacity and yieldReduce syneresis during storageLower cost by reducing the add...
Chicken Roulade Product: TG-CKAdvantages: Water-retentionCost-effectiveStructured products are thermo-irreversibleTransform cuts into unified portions with a high-added value
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