Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products.
Taixing Dongsheng Food Science & Technology engages in researching and developing transglutaminase products used in the Food, Beverage and Nutrition industry. This company combines its quality control system and advanced technology to produce transglutaminase for use in meat products, fish and surimi, cheeses, and flours.
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