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1.Transglutaminase for sausage
2.food enzyme preparations,
3.CAS NO.:80146-85-9
Transglutaminase offers an innovative way to give portion control in meat processing, which allows the effective use and value -added enhannced of raw material.
General Function:
1. Standardized texture
2. Improvement of breaking strength
3. Standardized water retention
4. Substitutes other ingredients
5. Use of low-grade materials
Effects on Sausage:
The texture of sausages is significant quality feature, depending on processing, the way of cutting and mainly on the meat quality.
TG-BH standardizes the sausage quality by cross-linking protein molecules.
Dosage:
Dosage is depending on the recipe and process. Transglutaminase for sausage is powder be added during cutting process with other spice.
Shelf-life and storage:
12 month from the manufacture date in original bag
keep under 10 o C or Freeze
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