| Customization: | Available |
|---|---|
| CAS No.: | 80146-85-6 |
| Formula: | C27h44o3H2O |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Transglutaminase(TG) is a natural enzyme that can catalyze the formation of covalent bonds between the amino acid residues Lysine and Glutamine in proteins, has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles.
TG can thicken egg yolks, strengthen dough mixtures, thicken dairy systems, and increase yield in tofu production.
Transglutaminase is also used in molecular gastronomy to meld new textures with existing tastes. Besides these mainstream uses, transglutaminase has been used to create some unusual foods. British chef Heston Blumenthal is credited with the introduction of transglutaminase into modern cooking.
Transglutaminase can be used as a binding agent to improve the texture of protein-rich foods such as surimi or ham.
WorkShop
Lab
Qc
Certifications
PackagingShipping
Q1. What's your payment terms?
T/T L/C Paypal Western Union.
Q2. What's your delivery time?
Usually we will arrange the shipment in 7 -15 days,due to different products you choose.
Q3. How about the packing?
Usually we provide the packing as 25 kg / bag or carton,and also as your request bag.
Q4. How about the validity of the products?
According to the products you ordered.
Q5. What documents you provide?
Usually, we provide Commerical Invoice, Packing List, Bill of loading, COA ,Origin certificate.
If your markets have any special requirements, let us know.
Q6. What is loading port?
Usually is Shanghai,Beijing or Shenzhen.
){kind=link}