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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
