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TG-H High Activity Transglutaminase TG-H is a collection of TG products with high enzyme activity (1000u/g, 1500u/g, 2000u/g...). It can be compounded with other ingredients for specific applications or added directly to raw materials (...
Dairy Whey protein and casein are good substrates for transglutaminase (TG). Adding TG can promote the interaction of casein as well as the combination of whey protein and casein. In this way, syneresis can be prevented, viscosity and consistency can be improved, and cost will be saved by reducing the usage of emulsifiers, stabilizers and other additives.
Beef Product: TG-MTAdvantages: Water-retentionCost-effectiveStructured products are thermo-irreversibleTransform cuts into unified portions with a high-added value
Yoghurt Products Product: TG-DRAdvantages:Reduce syneresisEnhance the gel strengthImprove the viscosity and consistencyReduce or replace the usage of emulsifiers or stabilizersCut cost by reducing proteins and other a...
Research & Development With its R&D center located in Wuxi, Jiangsu Province, Yiming Biotech has built a research team composed of more than 30 industrial elites.
What is the shelf life of products? All of our products have a shelf life ranging from 6 months (liquid transglutaminase) to 1 year.
Competitive Price Cost control with three manufacturing plants
04 Increase water-holding capacity and yield
What are the regular transglutaminase uses? TG can be used in red meat, poultry, sausages, meat balls, surimi products, fish meat, chiba tofu, fresh cheese and yogurt.
04 Increase water-holding capacity and yield
04 Increase water-holding capacity and yield
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Are colloids safe for everyone? In fact, most common edible colloids are natural. Some are carbohydrates and proteins, others are derived from microbial fermentation.