Coagulants & Enzymes

TGPro Transglutaminase

  • Binding Enzyme
  • Higher Yields
  • Less Waste

TGPro Transglutaminase known as “meat glue” is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense that has binding effects that can remarkably improve the physical  properties of food while delivering added value to products.

Advantages:

  • Higher yields
  • Improves texture & flavor
  • Improves shelf-life
  • Reduces waste

TgPro Transglutaminase Liquid

  • Transglutaminase Enzyme
  • Natural Binding Agent
  • 100 u/g
CATEGORY: Coagulants & Enzymes, Transglutiminase Enzyme
BENEFITS: In sausage, ham, salami & hotdogs
Increases gel strength and facilitates water retention
Improves texture and slice-ability
Decreases waste in chopping

In Meatballs
Increases yield (up to 10%)
Increases gel strength
Improves elasticity and texture

In Restructured Meat Products (Beef, Pork, Poultry & Fish)
Standardization of meat products
In restructured products the product can be cooked or frozen without losing shape
COMPOSITION: Transglutaminase, Maltitol, Glycerin, Water
ACTIVITY: 100 u/g
APPLICATION: Cheese, Yogurt
Beef, Chicken & Pork Ham
Sausages, hot Dogs & Bacon
SIZE: 2.2lbs (1kg)
44lbs (20kg)/box
SUGGESTED DOSAGES: 1000mg/kg of meat formula (1g/kg)
For example: 800gr meat + 100gr water + 100gr other ingredients = 1kg of formula)
STORAGE: Room temperature
AVAILABILITY: Usually ships in 2 weeks