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Natamycin Natamycin, also known as pimaricin, is a polyene macrolide antibiotic produced by fermentation of certain type of the bacterium Streptomyces. It was discovered in 1955 and approved for medical use in ...
TG-Y Liquid Transglutaminase As the liquid state of TG, TG-Y appears light yellow or brown based on various enzyme activity. It can be used for bonding and reorganization of meats, improving the structure of dairy products and be...
High 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...
Premium Seafood Transglutaminase can be used as a binding agent to recombine fish meat, scallops, shrimps, etc.. Curdlan can be used as a food thickener and texture improver for fish balls, fish cakes and surimi-based products. In this way, the product value will be increased.
PL-03 ε-Polylysine + Natamase + Glycine PL-03 is mainly composed of ɛ-Polylysine hydrochloride, glycine and natamycin, which are all antibacterial agents derived from fermentation. ε-Polylysine has a significant inhibitory effect on bacte...
Meat Ball Product: TG-BAdvantages: Improve gel strength and elasticityPrevent splitting and improve slicingIncrease water-holding capacity and yieldReduce syneresis during storageLower cost by reducing the addi...
Chicken Breasts Product: TG-CKAdvantages: Water-retentionCost-effectiveStructured products are thermo-irreversibleTransform cuts into unified portions with a high-added value
Fish Ball Product: TG-BAdvantages:Improve texture and elasticityPrevent splittingIncrease water-holding capacity and yieldReduce syneresis during storageReduce cost by reducing the addition of raw material
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What is the lead time on an order? Our standard lead time on an order is 7 business days. However, we have the ability to respond quickly to special requests if need be.
Professional Certification Certified by ISO9001, ISO22000, HALAL, KOSHER and FSSC
03 Reduce production cost by eliminating the addition of raw material
What are the safety precautions when using TG? As with many other food products, you need to careful about cross-contamination as you need to put meat outside when sticking meat, where usually has the higher content of bacteria. Chilled cuts may r...
03 Reduce production cost by reducing raw materials