Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance

Name: Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance
Brand: Nanning Doing-higher Bio-Tech Co.,LTD
SKU: Alkaline protease
Availability: InStock

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Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance

Large Image : Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance

Product Details:

Place of Origin:	Nanning, Guangxi, China
Brand Name:	Doing-Higher
Certification:	ISO FSSC22000 HALAL
Model Number:	Alkaline protease

Payment & Shipping Terms:

Minimum Order Quantity:	1 Kg
Price:	Negotiable
Packaging Details:	Outer packaging: cardboard box, cardboard drum
Delivery Time:	5-15 days
Payment Terms:	T/T,Western Union,MoneyGram
Supply Ability:	3T/day

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Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance

Description

Physical Properties:	Grey White Or Yellow Brown Powder	Enzyme Activity:	50000u/g-1500000u/g
Odor:	Distinctive Smell	Solubility:	Soluble In Water
Optimal PH Value:	8.0-10.	Optimal Temperature:	50-55 ℃
Addition Amount:	0.1-0.5% (It Depends On The Actual Situation)	Enzymatic Hydrolysis Time:	Conventional Hydrolysis: 2-8 Hours
Product Execution Standards:	GB1886.174-2016

Transglutaminase catalyzes the cross-linking and molding of meat proteins. It allows for the tight binding of processed meat scraps, eliminating the need for starch or carrageenan fillers and reducing auxiliary material costs. The finished product is elastic and firm, less prone to cracking during steaming, boiling, and baking, enhancing the authentic meat texture and solving the problem of sausage skin bursting during grilling. Suitable for various meat products such as low-temperature sausages, grilled sausages, and ham sausages.

Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance 0

Application & Funtion

meat products	Used for the adhesion and shaping of ground meat and meat scraps, reducing processing losses while improving the texture and firmness of the product.
aquatic food	Glue minced fish meat and seafood scraps to produce recombinant fish fillets, shrimp cakes, etc., to improve the utilization rate of raw materials.
dairy processing	Optimize the curd speed and texture of cheese, reduce the amount of casein used, and improve melting properties.

Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance 1

COA

Origin	Nanning, Guangxi, China
Physical properties	Light yellow powder
Enzyme activity	1000U/G
Odor	distinctive smell
Solubility	soluble in water
Fineness	40 mesh, 60 mesh, 80 mesh (Customizable on demand)
Optimal pH value	5.0-8.0
Optimal temperature	0-10℃
Product execution standards	GB1886.174-2016
Addition amount	1-1.5%
Enzymatic hydrolysis time	4-6 hours
Certification	HALAL certificate
	ISO Quality System Certification
	FSSC22000 Food Safety System Certification
Product specifications	Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag.
Product specifications	Outer packaging: cardboard box, cardboard drum.

Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance 2

FAQ

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.

Transglutaminase enzyme for grilled sausage and ham sausage Provide sample testing and technical guidance 3

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Contact Person: Alice

Tel: +86 19968343396

Fax: +86-771-4060266

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