Products

Ailazyme® TGD is a transglutaminase enzyme preparation for dairy applications. The enzyme is obtained from specific cultures of Streptomyces mobaraensis. The application of this enzyme is in dairy, normally for improving viscosity/gel strength, usage of less solid non-fat content, reduction or elimination of stabilizer system, smooth surfaces, and cost reduction in all types of yogurts and yogurt drinks. Ailazyme® TGD also have a great effect on the quality and the yield of different types of sour creams and different types of cheeses.

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, 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.

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.