• Min.Order Quantity: 1000KGS
  • Supply Ability: 10000 MTs per Month
  • Port: Main Port of China
  • Payment Terms: L/C,D/A,D/P,T/T
  • Product Detail

    Product Tags


    [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. Wrapping
    5. Reaction overnight (Temparautre: 4-10°C)
    6. Slicing





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    Escherichia Coli (cfu/g or cfu/ml)



    Salmonella (25g or 25ml)



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