Transglutaminase

Characteristics of products：

adhesive force

high PH stability

heat resistance

safe to use

Application：

Fish - *improves texture in surimi and fish balls;

     *improves the elasticity and firmness of the product;

     *increases the market value.

Meat - *improves meat properties;

      *restructures meat product;

      *improves the production rate.

Daily - *increases the creaminess and gel strength;

      *reduces the addition of solids;

      *improve cheese texture and production rate.

Bakery - *improves the quality, tastes and appearance of the flour product;

        *improves the functionality in gluten free flours.

Veg -*key part to Chiba Tofu;

     *great helper to food for bionic vegetarian.