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