Tg enzyme product application range

First, the application of TG in meat products

1.TG is used for the reconstitution of minced meat, which can bond the minced meat into a whole piece of meat.

2.TG is used for low temperature emulsified sausage to improve the elasticity, texture, taste and flavor of sausage.

3.TG is used for imitation meat products, and can be used as a filling or partial meat substitute for sausage products.

Second, the application of TG in dairy products

TG can be used in yogurt and cheese to improve product yield; use stabilizer instead of stabilizer to increase product viscosity; increase gel strength, strong sloshing, non-dispersion, improve water retention, reduce whey precipitation rate, reduce cost; improve texture and taste , flavor, and increase market value.

Third, the application of TG in facial products

1. Improve the quality of noodle products, improve the dough gluten network structure, enhance the dough elasticity and viscoelasticity, increase the dough gas retention capacity, make the bread and noodles bigger, the internal phase structure is more uniform, reduce the noodle stripping rate, increase the noodle bite Strong and resistant to cooking.

2. Improve the taste of the noodle products, delay the aging of the bread and steamed bread, and make the noodles more smooth and stronger.

3. Improve the appearance of the pasta.

For noodles and noodles (dumplings, dumplings), the appearance can be brighter and more tidy, and give a transparent texture; in fried noodles, the generation of bubbles can be reduced, the surface is smooth; for the fermented noodle products, the surface water evaporation is delayed To make the bread and steamed bread maintain good wettability for a long time, and it is not easy to slag and chip.

4. Increase the yield and extend the shelf life.