Protein-Glutaminase (EC is an enzyme that converts glutamine to glutamic acid in food proteins by deamidation. Thus to enhance their solubility, emulsification, foaming stability, and taste.

STABIZYM® PG 500LA [500: Enzyme Activity, LA: Liquid Aseptic (Sterile)]

Plant Based Drinks (Oat Milk, Soy Milk, etc.)

  • Improve protein solubility and reduce protein stratification
  • Increase soluble protein content & improve nutritional value
  • Reduce fat floating and enhance product stability
  • Increase foaming and give a delicate taste

Dairy (Yogurt, Cheese, Milk, etc.)

  • Give a fine, smooth texture
  • Enhance creaminess, fullness and texture
  • Improve water holding capacity
  • Reduce whey precipitation
  • Reduce the use of emulsifiers and stabilizers

Bakery (Bread, Cake, etc.)

  • Improve dough extensibility
  • Enhance bread softness
  • The product structure is more uniform and delicate
  • Increase the specific volume of the dough

Samples are Available for Your Testing