Food Additive Meat Glue Transglutaminase for Bacon
Product Description
Transglutaminase produced by fermentation from microorganisms, has the advantages of good water dissolution, high pH stability, heat resistance, etc. TGase enzyme is easy to use and applied to improve functional characteristics of meat and protein products in food industry. A bit of TGase enzyme can make bacon product more delicious.
Specification
Appearance
White or light yellow powder
Enzyme activity
100±20 IU/g, 1000IU/g, 2000IU/g
CAS No.
80146-85-6
Shelf life
24 months
Usage: Mince the lean meat, and place it in the vacuum rolling kneading of -0.08mpa for 3 hours with the slices of fat meat, seasoning, soya protein isolate and other auxiliary materials. Preserve and marinate for 12 hours. The process temperature shall not be higher than 8℃. After adding TG enzyme and mixing evenly, the product is pressed to mold, and cooked at 80℃ for 50 minutes. Cooling, demoulding, freezing, slicing.
Recommended dosage: 3‰-5‰ of the total material weight
Company Profile
Guangdong Kelong Biotechnology Co., Ltd., established in 1995, located in Jiangmen City, Guangdong Province, China, is a company specialized in the research, manufacture and commercialization of colorants and additives used in the food sector. We have more than 20 years production experience and have been certificated by ISO9001, ISO22000, FSSC 22000, BRC, Kosher and Halal.
Certifications
FAQ
Q1: Can you provide samples?
A: We can offer FREE SAMPLES to you. You only need to pay the delivery cost or arrange a courier to us to take the
samples.
Q2: Do you receive customized order? A: Yes, ODM & OEM are welcomed.
Q3: What's the lead time? A: According to the order quantity, small order usually need 3-5days, big order need negotiation.