Blog - Ace Ingredients Co., Ltd.

Application of Gelatin in Processed Meat Products

2022/10/01

Gelatin is a high polymer compound of high molecular polypeptide obtained by partial hydrolysis of collagen protein rich in animal skin, bone, cartilage, ligament, sarcolemma, etc. It can be used for ...

Super Binder: Transglutaminase Enzyme

2022/09/26

Transglutaminase enzyme can bond the protein molecules. Because of its excellent cross-linking characteristics, it is hailed as "the 21st Century Super binder", showing broad prospects in th...

The Action Principle of TG Enzyme on Meat Food

2022/09/19

Transglutaminase enzyme is widely existed in nature. Different animals, plants, and microorganisms contain this enzyme. In the early days, TG could only be extracted from animal liver, and the cost wa...

Application of Transglutaminase Enzymes in Meat Products

2022/09/15

Transglutaminase enzyme (hereinafter referred to as TG enzyme) is an ideal protein amendment, which can catalyze the intramolecular and intermolecular linking of proteins, the linking between protein...

The Application of TG Prolink MB on Bacon and Steak

2022/09/12

It is hard to meet consumers demand that only developing animal husbandry industry. Besides high requirements on meat taste, people also have a higher standard on the meat appearance. New products and...

The Advantage of Transglutaminase Enzyme Used in Chiba Tofu

2022/09/08

The characteristics of Chiba tofu are tender and smooth. This feature has become a key control point for determining the quality of Chiba tofu. Chiba tofu made from soybean isolate protein, starch, so...

TG Prolink D Series's Application in Dairy Products

2022/09/05

The gelatin system of yogurt is maintained by very weak non-covalent bonds, mainly hydrogen bonds. This gelatin system is very fragile,so the tissue state can be easily destroyed and whey precipitati...