Le seafood - Import eksport

Nisin (E234, CAS No. 1414-45-5) Nisin is a natural, non-toxic food preservative that has recently been introduced into the food industry. It is a polycyclic antibacterial peptide produced by certain strains of Lactococcus Lactis. Nisin has antimicrobial activity against a wide range of gram-positive bacteria. Nisin is widely used in dairy products, meat products, beverages, canned foods, sauces, seafood, flour products, egg contain products, etc. The quality items: 900iu, 1000iu, 1100iu. Package type: 0,5 kg plastic jar or 1kg aluminium bag - in carton box.

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.