Application :
Transglutaminase (TG enzyme) for Yoghurt makes the protein scaffold extremely stable and compact.
This reduces the amount of protein that must be added.
- Enhances the viscosity/gel strength of pre-stirred and set yogurt.
- Makes low-fat yogurt creamier.
- Smoother surface thanks to reduced syneresis.
- Lowers costs by saving on Protein Powder and stabilizers.
Storage :
Keep under 10°C or freeze both opened & unopened
Shelf-life :
12 month from manufacturing date in the original unopened package
6YRS
