TG ENZYME

TG Enzyme is a naturally occurring enzyme which is broadly found in human bodies, highly developed animals, plants and micro-organisms.

Our TG Enzyme is produced by fermentation from Microorganisms. It can improve cross-linking proteins in meat, surimi, dairy and Bakery to enhance proteins' functional characteristics.

Application Condition:

1. TG Enzyme is active over a fairly wide PH range,the PH range is 4-9,and the optimal PH is 6-7.

2. TG Enzyme is active over a broad temperature range, the temperature range is 0-65 ^o C ,the optimal temperature is 50-55 ^o C .

3. TG Enzyme wil be inactivated when the temperature is too high during cooking processes.

4. TG Enzyme is very sensitive to oxidant.

General Function:

1. Improve texture

2. Improve strucuture.

3. Improve physical resistance.

4. Improve viscosity and stablity of emulsion.

5. Improve thermo stability.

Storage :

Keep under 10°C or freeze both opened & unopened

Shelf-life :

12 month from manufacturing date in the original unopened package