Transglutaminase (80146-85-6): Expert Food Enzyme Supplier & Manufacturer for Enhanced Protein Functionality
Discover the power of Transglutaminase (TG), a natural enzyme that revolutionizes food processing. As a trusted manufacturer and supplier in China, we provide high-quality TG for superior protein modification in meat, dairy, and bakery products. Get a competitive price quote and sample today.
Get a Quote & SampleRevolutionize Your Food Products with Our High-Activity Transglutaminase
Transglutaminase (CAS 80146-85-6)
As a leading Transglutaminase manufacturer and supplier in China, we offer a premium enzyme preparation with enzymatic activity of ≥100u/g. Our Transglutaminase (CAS 80146-85-6) is a natural protein modifier renowned for its ability to create strong cross-links between proteins, enhancing texture, stability, and functionality in a wide array of food applications. Partner with us for reliable supply and competitive pricing.
- High Enzymatic Activity (≥100u/g): Ensure optimal protein crosslinking for superior food enhancement.
- Versatile Protein Modifier: Ideal for improving elasticity, gelation, and water-holding capacity in meat, fish, and dairy products.
- Reliable Supplier in China: Count on consistent quality and availability from our substantial monthly capacity.
- Quality Assurance: Rigorous testing for purity, heavy metals, and microbial content ensures food safety and efficacy.
Key Advantages of Partnering with Our Transglutaminase Supplier
Enhanced Product Texture and Elasticity
Leverage our Transglutaminase to achieve desirable textures, increased elasticity, and improved gelation in your protein-rich food products. This results in a more appealing final product for consumers.
Improved Water-Holding Capacity
Our high-purity Transglutaminase significantly boosts the water-holding capacity of protein-containing foods, leading to juicier products and reduced syneresis, a critical factor for manufacturers.
Cost-Effective Food Processing Solution
By using our Transglutaminase, food manufacturers can improve product quality and yield, often leading to cost savings compared to traditional methods or other stabilizers. Request a quote to explore pricing.
Diverse Applications of Transglutaminase in the Food Industry
Meat Product Enhancement
Improve the texture, binding, and sliceability of processed meats, including hams, sausages, and molded meat products. This is a key application for any meat product manufacturer.
Dairy Product Improvement
Enhance the texture stability, viscosity, and reduce syneresis in yogurts and cheeses. Our Transglutaminase acts as a natural stabilizer, offering a clean label solution.
Pasta and Noodle Fortification
Increase the elasticity and reduce breakage in pasta and noodle production, ensuring a higher quality end product for consumers.
Plant Protein Modification
Utilize Transglutaminase to improve the texture and binding properties of plant-based protein alternatives, meeting the growing demand for vegan products.