Introduction [Model] TG-TX10[Color] White or light gray powder.[Aroma] Has the characteristic odor of transglutaminase.                                                                                                                         [Flavor] Odorless.[Technological Characteristics] Yeast extract, glycerin, and corn flour are used as raw materials, and after biological fermentation, the glutamine transaminase enzyme is produced by filtration, ultrafiltration, elution, and freeze-drying. The original enzyme is compounded with other excipients. [Ingredients] Transglutaminase, Maltodextrin, Sodium Caseinate, Gelatin, Carbonate[Product Features] (1) Strong adhesion. The enzyme covalently catalyzed by this enzyme is difficult to break under general non-enzymatic conditions, so after treatment of the minced meat with this enzyme, it will not spread after freezing, slicing, and cooking; (2) pH stability is very high. it is good. The optimum pH of TG is 6.0 and the enzyme has higher activity in the range of pH 5.0-8.0; (3) strong thermal stability. The optimum temperature of TG is about 50°C and it has a higher activity in the range of 45-55°C. (4) The quality is stable. Advanced biological fermentation production process and raw material quality control ensure long-term stable quality supply.[Product Application] Restructured beef and pork.[Dosage] 1.00% (The dosage is based on the meat weight .) (Slurry method)[Reaction Time] It’s better to react in 4-10°C over night.1. Preparing raw material (You may carry out water rention for the meat in the tumbler)2. Preparing TG-TX10 slurry (mix TG with cold water, emulsify at least 3 minutes) (TG: WATER=1:4)3. Add the slurry into the tumbler for tumbling for at least 10 minutes.4. Wrapping5. Reaction overnight (Temparautre: 4-10°C)6. Slicing

Introduction [Model] TG-TX06[Color] White or light gray powder.[Aroma] Has the characteristic odor of transglutaminase. [Flavor] Odorless.[Technological Characteristics] Yeast extract, glycerin, and corn flour are used as raw materials, and after biological fermentation, the glutamine transaminase enzyme is produced by filtration, ultrafiltration, elution, and freeze-drying. The original enzyme is compounded with other excipients. [Ingredients] Transglutaminase, Maltodextrin, Gelatin, Phosphate, Sucrose Ester, Sodium Carbonate[Product Features] (1) Strong adhesion. The enzyme covalently catalyzed by this enzyme is difficult to break under general non-enzymatic conditions, so after treatment of the minced meat with this enzyme, it will not spread after freezing, slicing, and cooking; (2) pH stability is very high. it is good. The optimum pH of TG is 6.0 and the enzyme has higher activity in the range of pH 5.0-8.0; (3) strong thermal stability. The optimum temperature of TG is about 50°C and it has a higher activity in the range of 45-55°C. (4) The quality is stable. Advanced biological fermentation production process and raw material quality control ensure long-term stable quality supply.[Product Application] Restructured premium fish fillets[Dosage] 0.5% ~ 1.0% (The dosage is based on the meat weight .) (Sprinkle method)[Reaction Time] It’s better to react in 4-10°C over night.[Usage]1. Preparing raw material (You may carry out water rention for the meat in the tumbler)2. Sprinkling TG-TX06 on all connetcing sides with TG3. Ressemble the fillets, wrapping and seal4. Reaction overnight (Temparautre: 4-10°C)5. Slicing

Introduction  NMN exists in various organisms, including humans, are necessary to maintain the body function of compound.NMN in being human body metabolization is to recycle, vitamin B3 in food can also compound NMN.