Last updated: 2026/03/07
HOMEPAGE
Last updated:: 2026/03/07
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Transglutaminase Preparations
Transglutaminase Prolink B Series
Transglutaminase Prolink D Series
Transglutaminase Prolink BR-INJ Series
Transglutaminase Prolink MB Series
Transglutaminase Prolink MB-MM Series
Transglutaminase Prolink SRM Series
Transglutaminase Prolink FB Series
Natural Vegetable Fibers Acefiber Series
Gelling Agent Acemulsion Series
Natural Food Coloring NaturAce for Meat
Shelf-Life Extender
Aceprot Veg for Plant-based Proteins
Acenucleus for Meat Analogue Solutions
Thickeners, Stabilizers, Emulsifiers
E415 Xanthan Gum
E401 Sodium Alginate
E406 Agar Agar
E469 Sodium Carboxymethylcellulose (CMC)
E451 Sodium Tripolyphosphate (STPP)
E450i Sodium Acid Pyrophosphate (SAPP)
E450iii Tetra Sodium Pyrophosphate (TSPP)
E441 Gelatin
E412 Guar Gum
E407 Carrageenan
Preservatives, Antioxidants, Acidity Regulators
E202 Potassium Sorbate Natural Source (PSG)
E211 Sodium Benzoate
E234 Nisin
E260 Acetic Acid
E300 Ascorbic Acid
E301 Sodium Ascorbate
E306 Vitamin E
E330 Citric Acid Monohydrate (CAM)
Sweeteners & Flavoring
E951 Aspartame
E950 Acesulfame potassium (AK)
E955 Sucralose
E968 Erythritol
E420 Sorbitol
E954 Sodium Saccharin
E953 Isomalt
E635 IMP+GMP
E150 Caramel
E621 Monosodium Glutamate (MSG)
E508 Potassium Chloride
Proteins & Fibers
Isolated Soy Protein (ISP)
Pea Protein
Soy Dietary Fiber
Vital Wheat Gluten
Other Ingredients & Additives
Maltodextrin
Dextrose Monohydrate
Vanillin
Casein
Nicotinamide
Glucose
Applications
Meat
Restructured Meat, Bacon
Emulsified Sausages
Cooked Ham
Dry Fermented Sausages
Doner Kebab
Meat Balls
Fresh Injected Products
Burgers
Minced Meat
Fibre In Sausages
Nuggets
Cotlets
Meat Fillings
Dairy
Set Yoghurt
Stirred Yogurt
Drinkable Yogurt
Kefir
Fresh Cheese
Tvarog
Cottage Cheese
Feta Cheese
Grilled Cheese
Ripened Cheese
Ice Creams
Fish & Surimi
Vegetarian & Vegan
Tofu
Salads With Dressing
Vegan Nuggets
Vegan Cutlets
Vegan Sausages
Vegan Salami
Vegan Cheese
Bakery
Bread
Noodles & Pasta
Patissery Products
Doughts
Gluten Free Products
Company
Company Profile
Research & Development
Resources
Transglutaminase Prolink B Series
Transglutaminase Prolink D Series
Transglutaminase Prolink FB Series
Transglutaminase Prolink LQD Series
Transglutaminase Prolink MB Series
Transglutaminase Prolink MB-MM Series
Shelf-Life Extender Acearoma Series
Natural Food Coloring NaturAce for Meat
Natural Vegetable Fibers Acefiber Series
Gelling Agent Acemulsion Series
News
Blog
What is Microbial Transglutaminase?
What is a Food Additive?
What is Food Coloring?
Application of Transglutaminase Enzyme in Food
Application of Natural Vegetable Fiber in Food
Types of Food Additives
What is Plant Cased Protein Products?
What Are the Differences Between Ingredients and Addictive Ingredients in Food?
The Improvement of Thickeners on Fresh Noodles
The Effect and Function of Edible Vegetal Fiber
What Are the Sources of the Food Thickener?
Source and Classification of Food Thickeners
What Will Affect the Function of Thickeners?
What Kind of Food Coloring For Meat Products?
Five Functions of Food Thickeners
What Are the Common Food Additives in Sausage?
Effects of Different Sausage Emulsifiers on Sausage Quality
The Application of Thickeners
How to Increase Shelf-life of Food Products?
Effect of Transglutaminase Enzyme on Steak Bonding
The Action Principle of TG Enzyme on Meat Food
Super Binder: Transglutaminase Enzyme
TG Prolink D Series's Application in Dairy Products
The Application of TG Prolink MB on Bacon and Steak
Application of Transglutaminase Enzymes in Meat Products
The Advantage of Transglutaminase Enzyme Used in Chiba Tofu
Main Applications of Guar Gum in Food Industry
What Are the Common Food Additives?
Top 5 Benefits of Gelatin!
The Application of Thickener in Food
Application of Gelatin in Processed Meat Products
Food Additives on Meat
Food Additives of Flavoring Agents
Introduction of Food Additives: Food Coloring
Application of Three Kinds of Food Thickeners in Meat Products
Common Edible Gums and Their Application in Meat Products
Five Applications of Food Thickeners
Thickener Can Play the Role of Thickening Without Worry
Food Additives for Vegetarians
Application of Sodium Alginate in Food
Mechanism of Antibacterial Action of Food Preservatives
Foods with Gelatin Are Not Vegetarian
Food Additives: The Soul of Modern Food Industry
Thickeners in Yogurt Are Beneficial for Health
Introduction of Sources and Characteristics of Plant Proteins
What Are the Performance Characteristics of Xanthan Gum?
Is TG Enzyme Harmful to the Human Body?
The Nutritional Value of Plant Protein
Application of Food Thickeners in Frozen Food
The Key Differences Between Plant Protein and Animal Protein
Application Mechanism of Food Thickeners in Sauce-based Foods
What Are the Plant Proteins? What Are Their Advantages?
The Plant-based Protein Revolution: Exploring the Latest Products
Plant-Based Protein for Athletes: A Look at High-Performance Options
Transglutaminase Enzyme in the Kitchen: Tips for Culinary Creativity
Transglutaminase Enzyme: The Culinary Secret Behind Innovative Food Creations
Transglutaminase Enzyme in Modern Cuisine: From Meat Glue to Culinary Innovation
Enhancing Texture and Flavor with Transglutaminase on Steak
The Rise of Plant-Based Casein Protein: a Healthier Choice
Application of TG Enzyme in Different Protein Systems
Prolink MB-MM, Binder for Restructured Meat
Exploring the Safety and Benefits of Aspartame 951
Sausage Coloring and Its Influence on Culinary Presentation
Enhancing Texture and Quality: A Deep Dive into Transglutaminase Enzyme in Yogurt
The Art of Tofu Crafting: Harnessing Transglutaminase Enzyme for Culinary Excellence
Preserving Quality: A Guide to Sausage Additives for Extended Shelf Life
Transglutaminase Enzyme: Revolutionizing Plant-Based Meat and Dairy Alternatives
The Power of TG Enzyme in Enhancing Meat and Dairy Products
ProIink B Series - Improved Texture and Shelf-Life of Bakery Products
The Role of Transglutaminase Enzyme in Meat Processing and Improvement of Meat Quality
How Vegan Additives Create Savory and Umami Profiles
TG Enzyme Applications in Dairy Industry: Improving Structure and Texture in Yoghurt Making
TG Enzyme in Meat Products: Improving Texture, Binding, and Yield in Sausages and Burgers
Innovations in Vegetal Fibers' Processing
The Chemistry of TG Enzyme: Understanding Protein Cross-Linking Reactions
Innovative Uses of TG Enzyme in Plant-Based Foods
The Applications of TG Enzyme in Plant-Based Chicken Nuggets
The Innovations and Emerging Applications of TG Enzyme in Food Industry
Extensive Application of TG Enzyme in Buckwheat Noodles
TG Enzyme in Seafood Processing: Improving Texture and Binding in Fish and Shellfish
Choosing the Right Yogurt Additives: Factors to Consider for Flavor, Texture, and Nutrition
The Impact of Sausage Additives on Meat Quality: Examining Texture, Juiciness, and Tenderness
The Future of Transglutaminase in Food Innovation: Emerging Trends and Applications
Company News
What is a Processing Aid?
High Quality Reformed Meat With ACE Transglutaminase Prolink MB Series
The Latest At ACE Ingredients Italy Office
The Main Advantages of Using Prolink Srm With Fish And Surimi Products
New V-Label License for ACE Ingredients
The Ace Team Wishes You A Wonderful Holiday Season And Happy New Year!
Industry News
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Meet Us At 2023 FIE
Contact Us
Last updated: 2026/03/07
HOMEPAGE
Last updated:: 2026/03/07