Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Transglutaminase
- Technologies
- Product Information
- Transglutaminase (TG) is a natural enzyme (protein) that is widely distributed in nature. There is transglutaminase of animal origin (used in medicine) and transglutaminase of bacterial origin.
- Our NewBind transglutaminase is obtained by a fermentation process of the bacterium Streptomyces mobaraensis.
- The bacterium Streptomyces mobaraensis belongs to the genus Streptomyces, which occur mainly in soils, which produce fragrances such as characteristic smell of forest soil.
- Our NewBind transglutaminase is free of genetic engineering and can be processed in all vegan, vegetarian and animal foods.
- The TG catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress. The NewBind transglutaminase is not part of the binding and has no function in the final product.
Features & Benefits
- Labeling Claims
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Product Applications
- Bread
- Reduction of dough stickiness (better processing).
- Stabilization of fluctuating raw material quality.
- Volume stability after defrosting is improved.
- Improved gas retention capacity (more volume).
- Noodles
- Improved gas retention capacity (more volume).
- Better bite.
- Gluten-free products
- Better stretchability.
- Smoother surface.
- Improved gas retention capacity (more volume).
- Bread
Regulatory & Compliance