Transglutaminase for Meat Ball
Product Description
TGase Enzyme In Powder as “Meat Glue”, has the excellent ability to bond protein-containing foods together. Food Grade Enzyme Glutamine Transaminase 80146-85-6 can change the structure and function of protein in food, and then improve meatball's taste, flavor, texture, appearance etc. Our products are superior in quality, and easy to use ,which is broadly occurring in human bodies, animals, plants and microorganisms.
TG Enzyme has high pH stability, heat resistance and good water dissolution.TGase is safe to use as a natural food additive.
Product Parameters
Item
Introduction Appearance
White or light yellow powder
Enzyme activity
100±20 u/g, 1000 u/g, 2000 u/g
Usage: Mince the meat and add ice water, seasoning, protein isolate, starch and Other Accessories at 4℃.After adding TG enzyme and stirring evenly, they were squeezed to set up the shape in warm water at 50℃ for 20 minutes. When the mold is set, cook it for 20 minutes.
Recommended dosage: 1‰-3‰ of the total material weight
Package:Transglutaminase Food Additive pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.
Expiry date and storage:
TG Enzyme 80146-85-6 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.
Product Categories : Others > Transglutaminase For Meat Balls