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Transglutaminase improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.
Transglutaminase is an enzyme that promotes the cross-linking reaction between protein molecules.Transglutaminase can catalyze the same Cross-linking and polymerization between 聽different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.
ProBinderTM series聽supports your efforts to maximize the profit of sales in this market聽segment.
Usage method: Pre-hydration use
Ⅰ錛歋elect high quality meat trimmings.
Ⅱ錛歅roBinderTM聽MR10 錛歩ce water=1:4~6 mix and hydrate ,This process should be done well in 10 to 20 minutes, then mix with meat trimmings immediately.
Ⅲ錛欶ill the meat into the artificial casings and avoid air in the casings , keep the filling as tight as possible.
Ⅳ錛歅roducts are generally left under refrigeration for more 8 hours to allow bonding to complete.After the reaction is complete, products can be frozen, tempered and portioned.
Notes:
①Varied with size of meat trimmings, ProBinderTM聽MR10 is typically used at 0.7~1.5% of formula weight錛坢eat trimmings+water+others錛?
②After mixing, filling should be completed within 30 minutes or so.
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