Products in Meat, Poultry & Seafood: Enzyme

Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin. Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis. The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.

Promod® 144GL-ULS100TU is an ultra-low sulphite botanical protease. It can be widely used to modify protein functionality in food systems. It is useful for pre-trea®ents in production of fermented sauces, is a well proven aid to meat tenderisation and can also be used to co-precipitate proteins in chill proofing of beers.

Ailazyme® TGM is a transglutaminase preparation for structured meat. Ailazyme® TGM an enzyme preparation for food production, designed for improving physical characteristics of different products. Transglutaminase is an enzyme produced by Streptomyces mobaraensis. This enzyme comes mixed with salt, maltodextrin and sunflower oil as technical aid in order to reduce dust formation during product manipulation.

Ailazyme® TGM 4.0 is a transglutaminase preparation for structured fish. Ailazyme® TGM 4.0 an enzyme preparation for food production, designed for improving physical characteristics of different products. Transglutaminase is an enzyme produced by Streptomyces mobaraensis. This enzyme comes mixed with fish gelatin, salt, phosphate, maltodextrin and sunflower oil as technical aid in order to reduce dust formation during product manipulation.

Ailazyme® TG MC is a micro coated transglutaminase enzyme preparation for the treatment of flours. The enzyme is obtained from specific cultures of Streptomyces mobaraensis. The application of this enzyme is in bakery, normally for improving dough stability especially in retarded, frozen dough and flour treatment applications and thereby reduced baking volume loss and round shape of baked goods.

BROMELAIN® PNS 5® is to identify the enzymatic activity of these endopeptidase we use the FIP standard.

Saprona Texture KH is a Transglutaminase preparation for Doner Kebabs and Hams.

Winovazyme Biological Science & Technology Aminopeptidase is a Light yellow powder used to decrease the bitterness of peptide products.

SA Fermented Product Partner Papaya Enzyme (Papaïn) is a protein that has a variety of activities, including enzymes with peptidase activity (proteolytic enzyme).

Saprona Texture S is a Transglutaminase preparation for meat, fish, bread and dairy products, as well as vegetarian and vegan products.

Bromelain® is the collective name for the enzymes found in various members of the Bromeliaceae family. Enzybel Asia Pacific /PT BE extracts and purifies Bromelain naturally from pineapple stems following the GMP and API’s regulations. Our Indonesian production plant PT BE is located in the middle of pineapple plantation in the south of Sumatra Island.

Saprona Connect G is a Transglutaminase preparation for natural co-binding of processed meat, fish and seafood. 

Saprona Connect C is a Transglutaminase preparation for fresh meat and cooked meat products.

Saprona TG 1E-AL is an improved Transglutaminase preparation for meat, seafood and surimi.

Saprona Connect G is a Transglutaminase preparation for natural co-binding of processed meat, fish and seafood.

SAFEPRO® helps prevent spoilage, extend shelf life and maintain or improve the safety and the goodness of your meat, salmon & salads – even after it has been opened. It makes it easier for you to deliver a consistent and enjoyable brand experience. SAFEPRO® cultures are based on unique bacteria strains found within lactic acid bacteria species that are normally used in food products They come in several versions specifically targeting meat, salmon and ready-to-eat food applications

Micro Starting Flash 25 is a freeze-dried meat maturation culture that is used for fermentation of cut resistant raw sausage. This product impresses with a fast, controlled acidification, mild flavor and strong color formation.

Saprona Connect C is a Transglutaminase preparation for fresh meat and cooked meat products.

Microstart Noble Mold M-1 is a meat application that has a mild flavor. This product is used as a mold set for raw sausage.

Shandong Longda Bio-Products Transglutaminase is obtained by deep fermentation of Streptomyces mobaraensis. It is widely used in the processing of meat products, dairy products, vegetable protein and flour products etc.

Saprona Texture S Bio is a naturally made Transglutaminase preparation for meat, fish, bread and dairy products, as well as vegetarian and vegan products.

BDF Probind® MB 3.0 is Improves meat texture and bi