Food additive in noodles

With Streptoverticillium mobaraense var. as the fermentation strains, Kelong's Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process. Noodles raw material is TGase Enzyme Powder, which could improve the noodles quality, reduce the broken rate, increase the chewiness and the boiling fastness. TG Enzyme is a trend.

TGase Enzyme In Powder Usage:

With good solubility in water, food ingredients transglutaminase in noodles is very common.

Usage Conditions:

1.Recommended dosage:TGase enzyme usage quantity is 0.1% - 0.5% of the total material weight, or increase or decrease according to the characteristics of the material.

2. Suggested reaction conditions：40~50 celsius degree reaction for 20~30 minutes, or 0~10 degrees centigrade reaction for overnight(6~12hours).

Package:

TGase Enzyme pack with aluminum foil bag, external use carton packaging. Bag packing specifications：1kg/bag, or can be packed according to customers' requirements.

Expiry date and storage:

In the case of good packing, the guarantee period of Transglutaminase Enzyme Additive is one year.

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Product Categories : Others > Transglutaminase For Veg