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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 a casing. Because of sausage's instant and convenience, it has also become a regular food for people to travel or store home. With the improvement of consumers' living standards and the saturation of marketing information, people are becoming more professional in the taste appreciation and recipe identification of sausages.
In order to better serve our business partners and customers, ACE Ingredients hereby develops transglutaminase Prolink B Series for different sausages (such as frankfurters, hot dogs, parisers). The advantages of Prolink B applicated in sausage as below showed:
Advantages of Prolink B in sausage
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
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, and choose better life.