STABIZYM® PG 500LA
Protein-Glutaminase (EC 3.5.1.44) 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
