Transglutaminaza - aditiv alimentar și enzimă alimentară
Transglutaminase is a food additive, it’s an enzyme that forms crosslinks between protein molecules.
The main product groups with using Transglutaminase: meat products, sausage/ham products, seafood products, bakery products, dairy and vegan products.
There are benefits of using TG:
* Improves meat texture
and binding between pieces of meat
* Reduces phosphates
* Reduces water loss during cooking processes
* Enhances the final texture in low sodium products
* Improves texture and elasticity
* Increases gel strength, facilitating protein losing
* Reduces the content of gums and gelatins
etc.
The most application is for: meat products, dairy products, seafood products, bakery products, cheese/cottage products, vegan products.