As a safe and natural enzyme, Transglutaminase (TG)has the amazing ability to bond protein-containing foods together. It can improve the function and properties of various proteins, and enhance the aftertaste and texture of luncheon meat.
Meat Glue Enzyme Parameters
Item
| Specs
|
Appearance
| White or light yellow powder
|
Enzyme activity
| 100±20 IU/g, /g, 2000 IU/g
|
Usage
| Dissolve in water (e.g. dissolution, powder coating, injection etc.)
|
Usage Conditions
| Recommended dosage
| Suggested reaction conditions
|
| 0.1% - 0.5% of the total material weight, or according to the characteristics of the material | 40~50℃(20~30min); 0~10℃(6~12hours)
|
Package:
Transglutaminase powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.
TG Enzyme Expiry date and storage:
The product should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.
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Meat glue powder are quality guaranteed. We are China Origin Factory of Meat Glue Enzyme Transglutaminase Powder. If you have any question, please feel free to contact us.
Product Categories : Transglutaminase > Transglutaminase For Luncheon Meat
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