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