Transglutaminase improves and enhances food protein properties such as emulsification, gelation, viscosity and heat stability

Release time:

2023-08-22

　　Transglutaminase is an enzyme that promotes cross-linking reactions between protein molecules. Transglutaminase can catalyze the same cross-linking and polymerization reactions between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.

　　Transglutaminase

　　The Pro BinderTM series supports your efforts to maximize sales margins in this market segment. Instructions:

　　Choose high-quality meat crumbs.

　　Pro BinderTM MR10: Ice water = 1: 4~6 mix and hydrate, this process should be done within 10 to 20 minutes, then immediately mix with the meat crumbs.

　　Stuff the meat into artificial casings and avoid trapping air in the casings and keep the stuffing as tight as possible.

　　Usually the product is left in the refrigerator for 8+ hours to allow the bonding to complete. After the reaction is complete, the product can be frozen, conditioned and distributed.

　　Notice:

　　①According to the size of the meat filling, Pro BinderTM MR10 is usually used at 0.7~1.5% of the formula weight (meat filling+water+others).

　　② After mixing, the filling should be completed in about 30 minutes.

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

Trends in Nutritional Fortifiers in Baked Goods

From compound phosphate to phosphorus-free water retaining agent, do you know the difference between the two applications?

Trends in Nutritional Fortifiers in Baked Goods

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