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Transglutaminase for vegetarian industry Description: 1.Transglutaminase for vegetarian industry 2.food enzyme preparations, 3.CAS NO.:80146-85-9 Transglutaminase for vegetarian industry 1.Yiming's TG can be used in vege-ham, vege-sausage, vege-hotdog, vege-chicken, vege-chicken nugget, vege-fish fillet----- 2.Improve water binding 3. Imp...

TRANSGLUTAMINASE FOR CHEESE Description: Transglutaminase for Cheese enables cross-linking of Milk protein (primarily casein) and makes the protein scaffold extremely stable and compact. As a consequence, most of the milk protein is bound to cheese and is not washed out. Improves yield by 10% - 20%. Increases consistency and vi...

TRANSGLUTAMINASE FOR SEAFOOD APPLICATION Description: 1.Transglutaminase for seafood application 2.food enzyme preparations, 3.CAS NO.:80146-85-9 Transglutaminase for seafood application : 1.Yiming's TG can be used in restructured fish fillet, fish ball, frozen surimi, fish tofu, kamaboko----- 2.Easy to handle, no influence on flavor ...

TG FOR HAM Description:  Transglutaminase for HAM food enzyme preparations, CAS NO:80146-85-6 Application : This type of TG can be used for all sorts of ham *Improve texture, increase elasticity *Decrease water syneresis during storage *Substitutes or reducti...

TG FOR SAUSAGE Description: 1.Transglutaminase for sausage 2.food enzyme preparations, 3.CAS NO.:80146-85-9 Transglutaminase offers an innovative way to give portion control in meat processing, which allows the effective use and value -added enhannced of raw material. General Function: 1. Standardized text...

TRANSGLUTAMINASE FOR HAM Description:  Transglutaminase for ham food enzyme preparations, CAS NO:80146-85-6 Application : Transglutaminase for Ham offers an innovative way to give portion control in Meat processing, which allows the effective use and value-added enhanced of raw materials. Ge...

Transglutaminase for Ham application Description:  Transglutaminase for ham application food enzyme preparations, CAS NO:80146-85-6 Application : Transglutaminase for Ham application offers an innovative way to give portion control in Meat processing, which allows the effective use and value-added enhanced o...

Transglutaminase for baking Description:  Application : Transglutaminase for baking product can be used in a diverse range of Wheat Flour products. Texture improvement Retains shape and texture after baking Less crumb after cutting Holds original flavor (locks in your product’s good...

TRANSGLUTAMINASE-BH FOR MEAT BALL Description: Transglutaminase(TG-BH) Food enzyme Used for meat binding Natural cross-linking of meat's own protein CAS:80146-85-6 Yiming’sTransglutaminase(TG-BH) permits the standardised production for high quality meat, Poultry and fish products, supports the cross-linking of Proteins and allows p...

TRANSGLUTAMINASE-N Description:  Transglutaminase(TG-N) Food enzyme preparation Used for yoghurt Enhances the viscosity/gel strength CAS:80146-85-6 Application : Transglutaminase(TG-N) makes the protein scaffold extremely stable and compact. ...

TG-H Description:  Transglutaminase(TG enzyme) Enzyme Preparations High Concentrated type Application of TG in food manufacturing : The main functional factor of TG is transglutaminase (EC 2.3.2.13, TG), for different applications,we have different types. 1) Meat Pro...

LIPASE Description:  Yiming lipase is an enzyme Preparation which is produced by fermentation with Rhizopus . Widely used in bread, noodles and steamed bread Decomposing fat in dough, replace or reduce the use of Emulsifier Increase the whitening and the quality of the flour Enhance the stabil...

TRANSGLUTAMINASE-BC Description:  Yiming’sTransglutaminase(TG-BC) permits the standardised production fo high quality meat, Poultry and fish products, supports the cross-linking of Proteins and allows pieces of meat,poultry or fish to “stick together”. Such as reconstitution steak, reconstitution pork, formed chi...

Transglutaminase-M Description: Transglutaminase(TG-M) can be used in a diverse range of Wheat Flour products. Texture improvement Retains shape and texture after baking Less crumb after cutting Holds original flavor (locks in your product’s good taste)

Transglutaminase for surimi Description:  This type of TG can be used for all sorts of Surimi product and process improvement *Improve texture, increase the gel strength *Decrease water syneresis during storage *Substitutes or reduction of phosphates or protein ingredients *Prev...

TG-BH Description:  Application: This type of TG can be used for all sorts of HAM and sausage, Meat ball, bacon… Function *Improve texture, increase elasticity *Decrease water syneresis during storage *Substitutes or reduction of phosphates or p...

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