Transgluseen™-D is a functional formulation designed for dairy applications. The main active ingredients is the Transglutaminase enzyme.

Transglutaminase (TG) product, is an acyl transfer reaction can be catalyzed enzyme which catalyzes the L-protein amino acid and glutamic Lai r-hydroxyl binding reaction between an amide group, and thus make the protein (or polypeptide ) between the covalent crosslinking of the polymer to form a covalent compound.

Transgluseen™-D is a customized solution for dairy products. With the active ingredient the Transglutaminase enzyme, Transgluseen™-D acts on milk substrates by “anchoring” serum proteins to casein, as a result, to improve the texture and final yield in cheese and yoghurt. Transgluseen™-D can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts.

Benefits

• Improve flexibility,
• Improve water-holding properties
• Superior adhesion protein cross-linking capability
• Able to crosslink small molecules or small molecules protein into big molecules protein
• Reduce the use of phosphates and proteins accessories
• No impact to original flavor
• Easy to use
• Clean label

Applications

Rennet cheese
• Increases final cheese production
• Reduces syneresis
• Increases and improves texture
• Reduces and eliminate the addition of proteins, standardizing and reducing final product cost
Quark cheese
• Increases final cheese production
• Reduces syneresis
• Increases and improves texture
• Reduces the addition of powdered, milk standardizing and reducing final product costs
Yoghurt
• Increases gel strength, facilitating protein meshing.
• Reduces syneresis
• Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and
reducing final product costs
• Increases creaminess, helping to lower cream content.
• Helps to eliminate gums and gelatin
• Helps to increase creaminess and texture in products with a low fat content