Compound Enzyme Preparation TG-01

Glutamate transaminase significantly affects the properties of proteins, such as foaming ability, emulsifying ability, emulsion stability, thermal stability, water-holding capacity, and gel-forming ability, thereby altering the flavor, texture, consistency, and appearance of food products.

Category:

Compound enzyme preparation

Keywords:

Food additives

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Product Description

Product appearance: Powder.
Product Description: Glutamyl transaminase significantly affects the properties of proteins, such as foaming ability, emulsifying ability, emulsion stability, thermal stability, water-holding capacity, and gel-forming ability, thereby altering the flavor, texture, consistency, and appearance of food products.
Product specifications: 20 kg/carton
Dosage and Usage: This product can be added directly and mixed thoroughly.
Recommended dosage: 0.2%–0.5% based on the finished product.
Packaging and Storage: Store at room temperature in a sealed, dark, well-ventilated, and dry place. Shelf life: 12 months.

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