” Elixir Natural “
TG-D Transglutaminase
TG-DTransglutaminase
TG-DTransglutaminase
TG-D is a collection of TG enzyme products applied in yoghurt and cheese production. In dairy products, whey protein and casein are the fine substrates for TG. The addition of TG can promote the interaction of casein as well as the combination of whey protein and casein. In this way, syneresis can be reduced, gel strength can be enhanced, and for fresh cheese, the production yield can be increased by about 10%-20%. Contact Elixir for more tg enzyme products details.
Benefits of TG-D Transglutaminase for Dairy in Yogurt
Reduce syneresis
Enhance gel strength
Improve viscosity and consistency
Reduce or replace emulsifiers or stabilizers
Save costs by reducing the addition of proteins or other additives
Benefits of TG-D Transglutaminase for Dairy in Cheese
Reduce syneresis
Increase yield by 10%-20%
Facilitate slicing process
Provide a better structure
Save costs by reducing the addition of proteins or other additives