TRANSGLUTAMINASE
What is Transglutaminase?
Transglutaminase (TG) is an enzyme that plays a role in bonding proteins together in food. This bonding of proteins can create better textures and enhance the stability of products. This enzyme is commonly used as a food additive and is applied in a variety of products ranging from meat and fish to dairy and bread.
TG offers several advantages, including:
Enhancing Texture and Elasticity: The enzyme (Transglutaminase) works by cross-linking proteins, resulting in a more complex and cohesive protein structure.
Maintaining Product Stability: The strong cross-links between protein molecules create a more stable protein structure, preventing physical changes during storage.
Thermal Stability: TG provides increased thermal stability to products, helping them maintain their desired texture during cooking processes. This is particularly suitable for products like meatballs, sausages, and other processed meats.
Why Choose Our Transglutaminase?
Transglutaminase is no longer a secret in the food industry. The use of this enzyme aims to improve and maintain the quality of your products.
Guaranteed Quality and Quantity: Our TG (Transglutaminase) is sourced directly from Germany and produced by one of the largest TG manufacturers in the country. We consistently ensure the quality and quantity of our products to support the success of your products and the efficiency of your production time.
Professional Technical Support: We are always ready to provide professional technical support if you encounter any issues in applying our product. We are prepared to assist you with usage guidance, recipe development, and optimization. We aim to not only provide a great product but also to help you achieve the desired results with your products.
Product Safety: Our products have undergone various safety tests and meet regulatory standards. Our TG has been approved by BPOM and is certified Halal by MUI.
