TG Prolink D Transglutaminase for Sale

 

Increases the curd yield by 15% - 20%

 

Improves water retention and reduces syneresis

 

Improves texture, stability, and cutting of curd (e.g. Feta cheese)

 

Improves the melting properties (e.g. Less" oil off" in melting cheese)

 

Prolongs the stability of soft cheese

 

Acefiber  Ingredient

High water holding capacity (WHC), in both cold and hot water conditions

 

Superior water control, no spongy behavior

 

Thermocoagulation and thermostability

 

Stable in  , neutral, and alkaline pH conditions

 

Excellent film-forming properties, cryoprotective effect, and fat absorption

 

Vegetable fiber ingredient improves production yield

 

as a reliable, we can offer types of related products for sale, if you have needs, please contact us.