Introduction

Dongsheng Transglutaminase type TG-B and TG-GB series are functional formula based on Transglutaminase.TG-B series apply for emulsified/fermented meat processing products, minced cooked products(ask for application details).TG-GB series apply for restructuring meat products(ask for application details)

Application Benefits

Emulsified Sausages and minced cookedproducts	• Improves texture and elasticity while standardizing the final product. • Facilitates the elimination of phosphates and caseinates. • Increases meat bite. • Increases the final texture in low sodium products. • Improves look and appeal of slices • Reduces slicing losses
Cooked Ham	• Dissolves easily in brine • Increases final texture in low sodium products. • Helps eliminate phosphates • During the maturing process, the product gains firmness much more rapidly.
Dry fermented sausages e.g. salami, etc.	• Texture and bonding are improved during the primary stages of the curing process • Reduces slicing losses • improving final product costs.
Meatball products	• improve elasticity and texture of products • Increase the product yield by 5-10%. • Increase gel strength.
Restructuring(meat andfish) products(powder/slurry)	• Increasing slicing effectiveness. • End product with freewheeling shapes. • Once restructured, the product can be cooked or frozen without losing shape. • Standardization of meat products even when using lower quality grades of meat.

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