Transglutaminase improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.
Transglutaminase is an enzyme that promotes the cross-linking reaction between protein molecules.Transglutaminase can catalyze the same Cross-linking and polymerization between different protein molecules to improve and enhance the properties of food proteins, such as emulsification, gelation, viscosity and thermal stability.
ProBinderTM series supports your efforts to maximize the profit of sales in this market segment.
Usage method: Pre-hydration use
Ⅰ：Select high quality meat trimmings.
Ⅱ：ProBinderTM MR10 ：ice water=1:4~6 mix and hydrate ,This process should be done well in 10 to 20 minutes, then mix with meat trimmings immediately.
Ⅲ：Fill the meat into the artificial casings and avoid air in the casings , keep the filling as tight as possible.
Ⅳ：Products are generally left under refrigeration for more 8 hours to allow bonding to complete.After the reaction is complete, products can be frozen, tempered and portioned.
①Varied with size of meat trimmings, ProBinderTM MR10 is typically used at 0.7~1.5% of formula weight（meat trimmings+water+others）.
②After mixing, filling should be completed within 30 minutes or so.
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