Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Transglutaminase
- Technologies
- Composition
Ailazyme® TGM contains 1-2% enzyme concentrate, maltodextrin remainder.
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Use Level
- 10 - 30 ppm (Meat processing)
- Application pH Range
- 4.5 - 6.5
- Utilization
Ailazyme® TGM with an activity not less than 125 unit per g has shown to best perform when used under the following conditions given below.
Application
- Meat processing
Recommendation
- Application at pH 4.5-6.5 and temperature 40–62°C.
- Optimum conditions: pH 5–5.5 and temp: 51 °C
The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
Regulatory & Compliance
- Certifications & Compliance
- Purity and Regulatory Aspects
The enzyme in Ailazyme® TGM is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® TG is GRAS in the USA.
Packaging & Availability
- Packaging Information
Ailazyme® TGM is available in 1 kg bags in 20kg boxes.
Storage & Handling
- Storage Information
Ailazyme® TGM is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.