ECOENZYME-TG
Transglutaminase • Dairy
Transglutaminase
ECOENZYME-TG is a transglutaminase enzyme preparation. ECOENZYME-TG acts as a catalyst to bind protein molecules together with a very strong covalent bond by linking the amino acids glutamine and lysine.
It cross-links protein molecules, enhancing properties like gelation, thermal stability, and water-holding capacity. It's used in seafood, surimi, meat, and dairy products.
Meat Products
Creates uniform portions that cook evenly with minimal waste.
Binds meat mixtures like sausages without casings.
Helps make combinations like bacon-wrapped filet mignon and bacon and scallops.
Enables special creations like meat noodles and meat-vegetable pastas.
Dairy Products
Improves texture and yield in cheese and yoghurt by anchoring serum proteins to casein.
Resolves serum separation issues in yoghurt exposed to temperature changes.
Thickens dairy systems and enhances flexibility and water-holding properties.
Crosslinks small protein molecules into larger ones, increasing gel strength and aiding in protein mashing.
Reduces the need for gelatin and gums.
Enhances texture and creaminess, especially in low-fat products.
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