STABIZYM® TG 500LA
Transglutaminase (EC 2.3.2.13) is an enzyme produced from a microbial strain with the revolutionary ability to polymerize protein molecules. STABIZYM® TG 500LA is the 3rd generation aseptic liquid preparation that can effectively improve the quality of food, while reducing production costs.
STABIZYM® TG 500LA [500: Enzyme Activity, LA: Liquid Aseptic (Sterile)]
Meat Binding
- Improves meat texture and binding between pieces of meat
- Facilitates slicing
- Reduces water loss during cooking processes
- Allows more meat trimmings to be used (cost saving)
- Helps maintain shape in low-quality products
Sausage and Ham
- Improves texture and meat bite
- Facilitate the elimination of phosphates
- Reduces slicing losses
- Enhances the final texture in low sodium products
- Helps to reduce final products costs
Surimi & Seafood Products
- Improves texture and elasticity
- Reduces the additional proteins to Surimi and seafood
- Improving the elasticity and firmness the final products
- Reducing slicing losses, improving final product costs
- Creates strong bonds between proteins
Bakery
- Improves bread production when using low protein wheat flour or damaged wheat flour
- Improve performance in gluten free products
- Improve the volume and texture of frozen dough
Dairy (Yogurt, Cheese, etc.)
- Increase gel strength, facilitates protein loss
- Reduces syneresis and final products costs
- Reduces the content of gums and gelatins
- Increases low fat content product’s creaminess and texture
