TG enzyme apply on meat paste High quality factory supply TG enzyme

Prodcut name

Food additive Transglutaminase for kosher ham sausage

Specification

Proanthocyanidin 5%-50% UV,  powder  papain

Appearance

white powder  papain

Mesh size

40 Mesh  papain

Grade

Food and Beverage, Healthcare products  papain

Brand Name

TG enzyme 

Test Method

UV & TLC  papain

Function

Food grade transglutaminase:

1. Highly improve the meatball's gel strength and elasticity, the meatball's gel strength can reach 2000~2500 G, can bounce up to 0.3~0.5 meter as the bouncy ball.

2. Increase the product yield by 5%~10%.

3. Improve the product's gel strength and elasticity.

4. After recombine and make the mold, it can still keep strong adhesive steady and not scatter after cutting, pickle, cuisine and packing processing.

5. Can instead the stabilizer, improve the viscosity 2-4 times. improve the yoghurt's setting strength, easily to transport.

6. Green and environment, safe and healthy etc

Product Name: Transglutaminase                                Specification:

Batch No.: 14091511                                                    Appearance: powder

Sample Weight: 200g                                                   Request by: Produce Dept

Packing: 25kg/drum                                                     Test purpose: quality comply

Product Packing: Inside plastic bag, outsidedrum       Dated: 2014-09-12

Specification No.: Q/NNDHHD -950-2012                   Valid Dated: 18 months

No.

Test Details and Standard

Test Result

1

Appearance

White to Light Yellow Color

Light Yellow Color

2

Mesh

80% pass 40 mesh

93% pass

3

Moisture%

8.0 Max

<8

4

Salmonella(25g)

Not detected

Not detected

5

Pb mg/kg

5 Max

<5

6

As mg/kg

3 Max

<3

7

Packing label

Comply GB/T 191-2008 GB7718-2011

Comply