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1.TG for surimi
2.food enzyme preparations,
3.CAS NO.:80146-85-9
TG for surimi offers an innovative way to give portion control in fish (Surimi), which allows the effective use and value -added enhannced of raw material.
General Function:
1. Improve texture
2. Improve structure
3. Improve physical resistance
Effects on surimi:
1.Strong binding by cross-linking of protein molecules
2.Easy t handle, no effect on flavor
3. Applicable for any further processing such as smoking, coating,heating or freezing after binding is completed.
Shelf-life and storage:
12 month from the manufacture date in original bag
keep under 10 o C or Freeze
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