FOODCHEM
Share:
News
ProBinder廬 Transglutaminase
ProBinder廬 Transglutaminase
In food processing, transglutaminase is used to bind proteins together, which can be used as an adhesive to improve the texture of protein-rich food and integrate new taste. At present, ProBinder廬 Transglutaminase provides 4 series of products, mainly used in sausage, meatball, recombinant meat, seafood products, fish products, and other meat products, as well as cheese, yogurt, frozen dessert, and other food.
錛?錛塀onding function
路Provides a natural cross-link of meat protein
路Can restructure to any size for a standardized product
路Adds high value
路Does not influence the flavor
路Easy to handle

錛?錛塂airy products:
路Develops a better creaminess
路Reduces the usage of dry matter (cost savings)
路Reduces or replaces the usage of emulsifiers or stabilizers
路Enables cost savings through the reduction of protein and other additives

(3)Benefits in Cheese:
路Provides a better structure especially in soft products such as cream, cottage, and feta cheese, etc.
路Facilitates slicing process

錛?錛塖ausage, meatball
In commercial food processing, transglutaminase is used to bond proteins together. Examples of foods made using transglutaminase include imitation crabmeat and fish balls. It is used in a variety of processes, including the production of processed meat and fish products. Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham. Transglutaminase is also used in molecular gastronomy to meld new textures with existing taste




