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Contact Person Ms. Qingxia
No.9 Fengyang Street, Zhengzhou, Henan
Description: TGase is an enzyme that plays a function as a catalyst promoting the reaction of cross-linking between proteins which has a significant impact on properties of protein and its gel capacity, thermal stability and water holding capacity thereby improving functional characteristics of protein food such as elasticity, mouth feel, flavor, texture, binding force and so on. Functionsï&frac*4;†Characteristics Good PH Stability High Thermal Stability Wide Range of Temperature Strong Binding Force Safe Edibility Applications: For Meatï&frac*4;†Poultry Industryï&frac*4;šHamï&frac*4;†Sausagesï&frac*4;ŒBeefsteak, Beef Reshape, etc. For Fishï&frac*4;†Surimi Industry: Fish Ball, Fish Roll, Surimi Pie and other based products For Dairy Products: Milk, Beverages, Drinks, etc. For Bakery Products: Bread, Cake, etc.
