![]() |
Transglutaminase(TG-N)
Food enzyme preparation
Used for yoghurt
Enhances the viscosity/gel strength
CAS:80146-85-6
Application :
Transglutaminase(TG-N) 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
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |
![]() |