Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Transglutaminase
- Technologies
- Composition
Ailazyme® TGD contains 1-2% enzyme concentrate, lactose remainder
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Use Level
- 0.1 - 10 g/kg in final product (Dairy)
- Application pH Range
- 4.5 - 6.5
- Utilization
Ailazyme® TGD with an activity not less than 125 unit per g has shown to best perform when used under the following conditions given below.
Application
- Dairy
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® TGD 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® TGD is GRAS in the USA.
Packaging & Availability
- Packaging Type
- Packaging Information
Ailazyme® TGD is available in 1 Kg modified atmosphere (MAP using nitrogen) with EVOH bag.
Storage & Handling
- Storage Information
Keep in a cool, dry place. Use the product as soon as possible after opening the bag. If you do not use all the bag, please tightly reseal the opened bag and store at below 5 degrees.