Food enzyme - Import eksport

Transglutaminase is an enzyme produced from а microbial strain with the revolutionary ability to polymerize protein molecules. TG can effectively improve the quality of food, while reducing production costs. The main product groups with using TG: meat products, sausage/ham products, seafood products, bakery products, dairy and vegan products. There are benefits of using TG: *improves meat texture and binding between pieces of meat *Reduces phosphates *Reduces water loss during cooking processes *Enhances the final texture in low sodium products *improves texture and elasticity *increases gel strength, facilitating protein losing *Reduces the content of gums and gelatins etc.