Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Transglutaminase
- Technologies
Features & Benefits
- Food Ingredients Features
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 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.