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Transglutaminase (TG enzyme) for Yoghurt
Product Detailed
Related Categories:Food Additives
Transglutaminase(TG-N)
Food enzyme
Used for yoghurt
Enhances the viscosity/gel strength
CAS:80146-85-6
Transglutaminase(TG-N)Food enzyme preparation Used for yoghurtEnhances the viscosity/gel strength CAS:80146-85-6
Application:
Transglutaminase(TG-N) makes the protein scaffold extremely stable and compact.
This reduces the amount of protein that must be added.
Enhances the viscosity/gel strength of pre-stirred and set yogurt.Makes low-fat yogurt creamier.Smoother surface thanks to reduced syneresis.Lowers costs by saving on protein powder and stabilizers.Storage:
Keep under 10°C or freeze both opened & unopened
Shelf-life:
12 month from manufacturing date in the original unopened package
Transglutaminase (TG enzyme) for Yoghurt
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