Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Transglutaminase
- Technologies
- Product Information
- 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 bacterium Streptomyces mobaraensis belongs to the genus Streptomyces, which occur mainly in soils, which produce fragrances such as characteristic smell of forest soil.
- Our NewBind transglutaminase is free of genetic engineering and can be processed in all vegan, vegetarian and animal foods.
- 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.
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Food & Nutrition Applications
- Product Applications
- Yogurt
- Creaminess is improved
- Reduction of water syneresis by up to 80%
- Texture improvement, especially for low-fat products
- Dry matter can be reduced
- Reduction or replacement of emulsifiers
- Process aid for faster pump speeds
- Cream cheese
- Higher yield (up to 20%)
- Reduces water syneresis
- Texture improvement
- Reduction of added milk powder
- Processed cheese
- Reduction of added protein (cost reduction).
- Better stretchability.
- Ice cream
- Much better overrun (volume).
- Improved fat coalescence.
- Better melt resistance.
- Possibility of producing low fat ice cream with the same viscosity of normal fat ice cream.
- Yogurt
Regulatory & Compliance