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Ailazyme® TG MC (Bakery Applications)

Ailazyme® TG MC is a micro coated transglutaminase enzyme preparation for the treatment of flours, structured meat and fish and any other food applications and is highly oxygen stable and can be stored and used for a longer period in comparison to other available transglutaminases in the market. The enzyme is obtained from specific cultures of Streptomyces mobaraensis.

Brand: Ailazyme (40 products)

Ingredient Name: Transglutaminase

Functions: Enzyme

Labeling Claims: GMO-free, Halal, Kosher, Non-GMO

Technical Data Sheet

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Ingredient Name
Food Ingredients Functions
Ingredients
Transglutaminase
Technologies
Product Families

Features & Benefits

Applications & Uses

Markets
Applications
Use Level
2 - 6 g per ton of wheat flour (Bakery)
Application pH Range
4.5 - 6.5
Utilization

Ailazyme® TG MC with an activity not less than 500 unit per gram has shown to best perform when used under the following conditions given below. This product is also available in higher activities up to 5000 u/g.

Application

  • Bakery

Recommendation

  • Application at pH 4.5-6.5 and temperature 40–62°C
  • Optimum conditions: pH 5–5.5 and temp: 51 °C

The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.

Regulatory & Compliance

Certifications & Compliance
Purity and Regulatory Aspects

The enzyme in Ailazyme® TG MC is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® TG is GRAS in the USA. This product is 100% GMO free.

Packaging & Availability

Packaging Type
Packaging Information

Ailazyme® TG MC are available in 5 kg bags in 25kg boxes.

Storage & Handling

Storage Information

Ailazyme® TG MC is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.