TG 120

Transglutaminase (TG) When discussing food products, characteristics such as texture and firmness are important, in addition to factors like water release, colorlessness, and odorlessness. Marduk Enzyme offers TG to solve textural issues in food products. Transglutaminase (TG) is a microbial enzyme that is useful for improving the texture and firmness of structured meat and fish. This enzyme can reduce moisture loss and prevent off-flavors and poor texture in frozen foods. Applications in Dairy TG enzyme is used in dairy products, particularly yogurt and cheese. It forms a stable network in the casein structure of milk, improving the spatial arrangement of coarse caseins and creating a firmer gel structure. This significantly enhances texture and drastically reduces or eliminates syneresis (whey separation). Additionally, by reducing the availability of amino acids and inducing slight structural changes in caseins, it decreases proteolytic activity, thereby significantly extending the product's shelf life. Advantages of Use - Enhances texture and firmness of the product - Reduces the need for dry matter - Improves efficiency and product quality - Cost-effective - Natural enzyme Other Application Areas - Bakery and cake production - Vegan protein-based products - Noodles and gluten-free products