-Improves gel strength 5-10%
-Improves firmness and elasticity
-Improves quality and reduce costs
-Improves freeze-thaw behavior
Specifically developed for emulsified meat products
Prolink MB Series
TG solutions are specifically developed for cold meat binding applications (restructured meat products).
Improve viscosity, body and creaminess, better mouthfeel
Improve water retention and reduce syneresis
Allow clean labeling (E-numbers free)
Increase the curd yield by 15% - 20%
ACE vegan nugget does not contain soya and gluten. It is allergen free. If the client desires, applying a gluten free battering/breading to the ACE vegan nuggets.
Innovative instant-soluble TG preparations highly reactive to milk proteins: caseins and whey proteins (lacto-albumins and lacto-globulins).
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