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TG Prolink MB Transglutaminase for Sale One of the meat additives: TG Prolink MB Series transglutaminase for sale Reforms products with desired shapes Effective meat binding, strong bonds between proteins Bacon additives improve slice-ability, reduce slice losses Improves texture The final reformed product can be frozen and cooked without losing shape or texture

TG Prolink B Allows to enhance the functionality of the alternative proteins used to replace gluten Improves dough elasticity and reduces stickiness Improves dough volume and texture Improves wheat dough stretch-ability Improves and standardizes the functionality of poor wheat flour, with low gluten content