Blog - Ace Ingredients Co., Ltd.

The Future of Transglutaminase in Food Innovation: Emerging Trends and Applications

2024/07/19

With the continuous progress of science and technology and the development of the food industry, transglutaminase (TG), a food additive, plays an increasingly important role in food innovation because...

The Impact of Sausage Additives on Meat Quality: Examining Texture, Juiciness, and Tenderness

2024/07/17

As a widely consumed meat product, sausage is well liked by consumers for its taste and quality. The use of additives in sausage production plays a key role in improving meat quality. In this paper, t...

Choosing the Right Yogurt Additives: Factors to Consider for Flavor, Texture, and Nutrition

2024/07/15

In the production of yogurt, the choice of additives has a crucial impact on the flavour, texture and nutritional value of the product. In this article, we will discuss how to choose the right yogurt ...

TG Enzyme in Seafood Processing: Improving Texture and Binding in Fish and Shellfish

2024/07/13

In the field of modern seafood processing, the optimization of texture and combination of ingredients has always been the key to improve product quality and taste. As a powerful biocatalyst, TG enzyme...

Extensive Application of TG Enzyme in Buckwheat Noodles

2024/07/11

In today's quest for healthy eating, buckwheat noodles have risen to global prominence thanks to their unique flavour and rich nutritional value. However, to take this delicacy a step further in t...

The Applications of TG Enzyme in Plant-Based Chicken Nuggets

2024/07/09

In the global wave of pursuing green and healthy diets, plant-based foods are gradually taking over the C-suite at the dinner table. In particular, those plant-based chicken nugget products are rapidl...

The Chemistry of TG Enzyme: Understanding Protein Cross-Linking Reactions

2024/07/07

In the fields of food science, pharmaceutics, and biotechnology, TG enzyme (glutamine transaminases) is of interest due to its unique catalytic ability. Especially in protein cross-linking reactions, ...