Transglutaminase for Canned Meat

Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process with streptoverticillium mobaraense as the fermentation strains. As a natural food additive, TGase Enzyme In Powder is safe to use in meat balls. TGase Enzyme Powder can improve the function and properties of various meat balls' proteins, and enhance the aftertaste and texture of food.

Meat Glue Enzyme Parameters

Item	Specs
Appearance	White or light yellow powder
Enzyme activity	100±20 IU/g, 1000 IU/g, 2000 IU/g
Usage	Dissolve in water (e.g. dissolution, powder coating, injection etc.)
Usage Conditions	Recommended dosage	Suggested reaction conditions
	0.1% - 0.5% of the total material weight, or according to the characteristics of the material	40~50℃(20~30min); 0~10℃(6~12hours)

Package:

Transglutaminase Powder pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag.

Expiry date and storage:

The product should be under 10 celsius degree, avoid light, dry, sealed storage; To prevent moisture absorption and exposed to air for a long time. Shall not be storage with poisonous, harmful, and other contaminative material. In the case of properly storage, shelf life is one year.

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