Good taste and mild perception High microbiological protection Effective against Listeria Low dosages: starting from 0.4% Cost effective

High water holding capacity (WHC), in both cold and hot water conditions Superior water control, no spongy behavior Thermocoagulation and thermostability Stable in acid, neutral, and alkaline pH conditions Excellent film-forming properties, cryoprotective effect, and fat absorption Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials Very strong and white thermo-stable fat and oil emulsions (even sterilization) Cost-effective, especially against emulsions made with ISP and/or caseinate No off-taste No allergen

Transglutaminase Prolink B Series

Name: Transglutaminase Prolink B Series
Brand: Ace Ingredients Co., Ltd.

Prolink B Series products are enzymatic preparations based on transglutaminase enzyme (TG). Prolink B Series TG solutions can be widely applied to meat, noodles, bakery, and vegetarian products. Choose ACE Ingredient transglutaminase manufacturer.

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Applications of Prolink B Transglutaminase China

Emulsified Products (Frankfurters, Hot dogs, Parisers, etc.)

Improves texture, better“bite”and“knack”
Improves water retention, more juicy products
Improves elasticity, better chewiness
Improves slice-ability and reduce slicing losses
Improves product quality and cost-effective

Meatball Products

Improves texture and elasticity, better chewiness
Improves water retention, more juicy products
Yield increase by 5-10%
Improve product quality and cost-effective

Noodle

Upgrades noodles, pasta, and dumpling production when using low-quality wheat flour
Improves firmness and elasticity of pasta and noodles
Help to manage stable texture in hot water and good mouthfeel
Reduces broken noodles and avoid the noodle soup become thick

Bakery

Makes better quality bread
Improves dough elasticity and reduce stickiness
Improves dough volume and texture
Pasta additives improve wheat flour resistance ability of pasta and noodles
Improves bread production when using low protein wheat flour

Vegetarian

Higher elasticity, juiciness and better mouth-feel
Produces a new type of vegetarian food with high protein and low fat, such as plant based nuggets.
Can highly improve the gel strength of the soy isolate protein

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