Blog - Ace Ingredients Co., Ltd.

TG Prolink D Series's Application in Dairy Products

2022/09/05

The gelatin system of yogurt is maintained by very weak non-covalent bonds, mainly hydrogen bonds. This gelatin system is very fragile,so the tissue state can be easily destroyed and whey precipitati...

Effect of Transglutaminase Enzyme on Steak Bonding

2022/09/01

I. Why TG enzyme is more popular meat binders ? Meat binders can bond irregular pieces of meat produced during meat processing and then be divided into standard sizes and shapes as needed, thus improv...

The Application of Thickeners

2022/08/17

Thickener is a kind of food additives that can increase the viscosity of food and change its properties. Generally speaking, thickeners are water-based polymer compounds that can be hydrated to form h...

Effects of Different Sausage Emulsifiers on Sausage Quality

2022/08/10

The emulsified sausage is prone to oil seepage and water seepage during the production and processing process, which seriously affects its shape and quality and reduces the production efficiency of th...

How to Increase Shelf-life of Food Products?

2022/08/03

Since ancient times, meat technology has been constantly improving. Early meat preservatives included salt, sugar, and smoke, among others. Even with the advent of refrigeration, these methods remain ...

What Are the Common Food Additives in Sausage?

2022/07/20

Sausage is a very ancient food with traditional meat preservation technology, which refers to the long cylindrical tubular food made by mincing animal meat into a paste and then filling it into ...

Five Functions of Food Thickeners

2022/07/13

Although the proportion of food thickeners added to food is not large, it can effectively improve the quality and performance of food. It can not only thicken food, but also have the functions o...