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1.Transglutaminase for seafood application
2.food enzyme preparations,
3.CAS NO.:80146-85-9
Transglutaminase for seafood application :
1.Yiming's TG can be used in restructured fish fillet, fish ball, frozen surimi, fish tofu, kamaboko-----
2.Easy to handle, no influence on flavor
3.Strong binding by natural cross-linking of protein molecules
4.No need to add phosphate/salt or to heat/freeze for binding
5.portion control
6.Increase the gel strength of products
7. Restructure to any size for standardized product
8.High value addition
Shelf-life and storage:
12 month from the manufacture date in original bag
keep under 10 o C or Freeze
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