Tranglutaminase Powder 80146-85-6 For Food

TG Enzyme is produced by submerged fermentation and refined extraction with Streptoverticillium mobaraense in the process.When TGase Enzymes Powder used in dairy, it can change the dairy protein's structure and function, and then improve the taste, flavor, texture and appearance.

Advantage of products

1. Reduces the addition of solids, such as skim milk powder, proteins.
2.Improve stability during storage.
3.Raise the index of viscosity and consistency.
4.Increases and improves cheese texture and reduces syneresis.
5.Increases final cheese production.

TG for yogurt Parameters

Item	Specs
Appearance	White or light yellow powder
Activity of enzyme	100±20 IU/g, 1000 IU/g, 2000 IU/g
Usage	Dissolve in water (e.g. dissolution, powder coating, injection etc.)
Usage Conditions	Recommended dosage	Suggested reaction conditions
	0.1% - 0.5% of the total material weight, or according to the characteristics of the material	40~50℃(20~30min); 0~10℃(6~12hours)
Application	Yogurt, cheese

Package:

Transglutaminase Powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.

Expiry date and storage:

Transglutaminase Enzyme Powder should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.

Contact us if you need more details on TG 80146-85-6 Powder for Dairy. We are ready to answer your questions on packaging, logistics, certification or any other aspects about TGase Powder Enzyme、Enzyme Additive Powder TGase. If these products fail to match your need, please contact us and we would like to provide relevant information.

Product Categories : Others > Transglutaminase For Yogurt