A:TG can be used for processed meat products (like hams, sausages), restructured meat and fish, surimi and surimi based products, dairy products (yogurt and cheese),vegan products and bakery.
A:TG is active in between pH 4 and 10. The optimal pH is around 7 to 8.
A:TG is active in between 1 to 60 C, and the optimal temperature is 55 C, and high temperature leads to the inactivation of TG.
A:ZIPIN's TG is produced by the fermentation of non-GMO microorganisms.
A:TG can catalyze the reactions of crosslinking intra-and intermolecular of proteins,thus TG can improve the capability of the food protein.
A:Yes, TG widely distributs in human bodies, advanced animals, plants and microorganisms. TG is deactivated by most cooking temperature and no off-flavors to foods. TG is classified by the FDA as a GRAS product (generally recognized as safe) when used properly.
