Jiangsu Zipin Biotech Co., Ltd.attended Food Ingredients China 2025 in Shanghai, presenting a range of innovative food ingredient products. From functional raw materials to natural extracts, our solutions emphasize health and sustainability. The event provided valuable insights into industry trends and opportunities for collaboration, further strengthening our commitment to delivering high-quality products and services.
Explore how Halal-certified TG Enzyme transforms Turkish Doner Kebab: Preserving centuries-old flavors while enhancing meat stability, moisture retention, and plant-based innovation. Discover the intergration of Ottoman tradition and modern food science for global culinary success.
Transglutaminase (TG enzyme), often referred as "meat glue", is a versatile enzyme widely used in food production to improve texture, reduce waste, and enhance creativity. While it is recognized as safe by regulatory authorities like the FDA and EFSA, some concerns about its potential health risks have been raised. This article explores the uses, benefits, and safety of transglutaminase, Whether you're a food manufacturer or a curious consumer, this guide provides valuable insights into the role of transglutaminase in modern food production.
Konjac Gum is a natural gum derived from plants, widely used in the food and pharmaceutical industries. As a water-soluble cellulose, Konjac Gum not only has excellent gel, thickening, emulsification and other properties, but also helps to promote intestinal health and control weight.
Recently, a food additive called "Transglutaminase" has attracted much attention. It is reported that transglutaminase can be used as a meat adhesive to improve the taste and quality of minced meat products.
As a new type of natural food additive, Konjac Gum has received increasing attention in the market in recent years. It not only has rich nutritional value, but also helps regulate human metabolism and health levels. Let's learn about this magical food additive together!
