Description:
Enzyme obtained through deep fermentation of Streptomyces mobarensis and widely used in the manufacturing of processed meats, bakery goods, dairy products, and vegetable protein products, such as tofu.
Technical information:
- White to light yellow powder
- Temperature range: 30 to 55℃ (Optimum temperature: 40-55℃)
- pH range: 2.0 -12.0 (Optimum pH: 2.5-9.0)
- Time and temperature affect its performance; high temperature will shorten reaction time, while lower temperatures will increase it.
TG enzyme activity can be customized to 100; 120; 160; 1,000 and 2,000 u/gr.
- Activity definition: Amount of enzyme required to catalyze the substrate to produce 1 μmol of hydroxamic acid per minute at 37ºC and at a of pH 6.0. (Standard: GB1886. 174-2016)
Mode of Action:
Formation of cross-linked protein polymers that improve the firmness, texture (mouthfeel), flavor and water holding capacity of food products such as, processed meats, dairy products, bakery goods, flour products (pasta, noodles) and vegetable protein products such as tofu.
Uses:
- Processed meats
As a binding agent in ham; meatballs; minced meat, bacon, surimi, and crabmeat.
Improves consistency, flavor, water holding capacity and yield.
Recommended dosage: 0.1 to 1.0%* - Bakery goods
It is a binding agent in gluten and gluten-free products, thus improving dough stability, elasticity, and shelf life of bread, pastries, pasta, and flour tortillas. TG also improves fermentation tolerance thus, enhancing the flavor of bread and pastries. In noodles and pasta, improves elasticity and boiling resistance.
Recommended dosage: 0.1-0.4%* - Dairy
Yogurt: Increases water holding capacity; as a replacement of stabilizers.
Cheese: Incorporation of whey proteins into caseinates with subsequent improvement in firmness and yield.
Recommended dosage: 0.05-0.2%* - Vegetable Protein Foods
In products such as tofu and protein powder, TG improves emulsification, texture, sensory properties, and extends shelf life of tofu.
Recommended dosage: 0.1-0.4%*
*Recommended dosage based on enzyme activity of 100 µ/g.
Packaging, Storage & Handling
- Packaging: 1 and 5 kg bags. 20 kg carton. Packaging can be customized
- Storage & handling: Because it is a biologically active product, TG must be kept in dry and cool areas. Avoid exposure to sunlight and extreme alkaline or acid conditions.