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With Streptoverticillium mobaraense as the fermentation strains, Kelong’s Transglutaminase(TG) is produced through liquid deep submerged fermentation and unique refined extraction process.
Application
For Meat (steak, sausage, ham, hambur, bacon, etc)
l improve texture, increase elasticity
l increase firmness and viscosity
l good thermo-stability and liquid retention
l subsitute or reduce the use of phosphate or protein ingredients
l restructure the cuts of meat into standardized portions
l add a high value
l boost the production rate
For Fish (surimi, fish fillet, fish ball, fish cake, fish tofu, kamaboko, etc)
l improve texture, increase elasticity
l increase firmness and viscosity
l good thermo-stability and liquid retention
l no need to add phosphate/salt or to heat/ freeze for binding
l prevent splitting of products and improve slicing
For Dairy (cheese, yoghurt, etc)
l reduce the addition of solids, such as skim milk powder, proteins.
l improve stability during storage
l raise the index of viscosity and consistency
l increase and improve cheese texture and reduces syneresis
l increase final cheese production
For Bakery (loaf bread)
l Texture improvement
l Retain shape and texture after baking
l Improve the volume
For Veg (chiba tofu, lactone tofu, noodles, bionic vegetarian, etc)
l Texture improvement
l Expend the shelf life
l Improve water binding
