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
- Vegan sausage
- Improved texture
- Better bite
- Reduction of water leakage
- Reduction or replacement of E-numbers
- Vegan yogurt
- Creaminess is improved
- Reduction of water syneresis by up to 80%
- Dry matter can be reduced
- Reduction or replacement of emulsifiers
- Process aid for faster pump speeds
- Vegane Convenience
- Elasticity is improved
- Improved texture
- Better bite
- Reduction of water leakage
- Reduction or replacement of E-numbers
- Vegan sausage
Regulatory & Compliance