Good taste and mild perception High microbiological protection Effective against Listeria Low dosages: starting from 0.4% Cost effective

High water holding capacity (WHC), in both cold and hot water conditions Superior water control, no spongy behavior Thermocoagulation and thermostability Stable in acid, neutral, and alkaline pH conditions Excellent film-forming properties, cryoprotective effect, and fat absorption Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials Very strong and white thermo-stable fat and oil emulsions (even sterilization) Cost-effective, especially against emulsions made with ISP and/or caseinate No off-taste No allergen

Prolink D Series Transglutaminase Manufacturer

Name: Transglutaminase Prolink D Series
Brand: Ace Ingredients Co., Ltd.

Prolink D Series are enzymatic preparations based on transglutaminase enzyme (TG). Prolink D Series TG solutions are specifically developed for the dairy sector (milk-based products like yogurt, curd, quark, cheese, sour cream, etc.), where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs. Choose ACE Ingredient transglutaminase supplier.

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Prolink D Transglutaminase in Food

Yogurt

Improves viscosity, body and creaminess, better mouthfeel
Improves water retention and reduce syneresis
Allows clean labeling (E-numbers free) by getting rid of hydrocolloids (e.g., carrageenan, pectin, modified starches, gelatins)
Reduces costs
Easy to use and dosage effective

Fresh Cheese/Curd/Quark/Cottage Cheese/Tvarog/Feta Cheese