Transglutaminase is used for making large fish stakes from small pieces. It standardizes the size, improves the structure, helps to create new products and shapes, improves the stability and prolongs the shelf-life. It is also used for making crab sticks and surimi imitation shrimp.
Transglutaminase is useful for restructured products from fish. It allows you to process thin fish fillet, pieces of abdomen that have unequal thickness, or small pieces from tail part, and links them all to one monolithic stake. It resolves the question about using offcuts that remain during filleting of fish, as well as fillet of unstandardized size. It helps you to avoid some manufacturing losses.
Anyway, structure of the fish remains completely unchanged. Transglutaminase provides stable protein grid in fish material and it allows you to use low-cost offcuts and get standardized products with additional value. Using of transglutaminase have the same effectiveness for raw fish, as well as for salt fish.
Transglutaminase allows you to create new products and shapes and extend the variety of ready-made products. At the same time density and elasticity is increasing, as well as thermostability and moisture-retaining power of products from fish.
Transglutaminase allows you to use offcuts from fish and raw material from caviar for making sausages from fish and, at the same time, to improve the stability, color and hardness of fish. Precise portioning of ready-made products, as well as attractive appearance and stable boneless structure, brings enormous interest from consumers and vendors. Transglutaminase makes possible to create extraordinary products, for example, mixed salmon and white fish in one stake of any shape you like. The most valuable point is that such product can be processed later: you can smoke it, freeze it or heat it, and it will not lose any of its properties.
With transglutaminase you can make shrimps or crabsticks from surimi. Properties of transglutaminase allows you to avoid using albumen, keep consistent quality, increase the stability and prolong shelf-life. Due to moisture retaining ability, the taste buds of ready-made product get much better. The product comes out with elastic structure, which is preserved even during freezing or heat treatment.
Using of transglutaminase is recommended for reconstruction of big fish stakes from small pieces; for making fish products from surimi, such as crab sticks and shrimps; for replacing albumen in them; for making ground fish of high quality or thin fish fillet, such as fish made for rolls; for making standardized products of consistent quality; for creating absolutely new shapes and products; for increasing stability and prolongation of shelf-life.
Transglutaminase can be used for improving the quality and texture of milk products. Also, it decreases syneresis and increases the output of ready-made products by 15-25%. Transglutaminase decreases manufacture costs through reduction or elimination of functional supplements and reduces immunoreactivity of milk proteins.
Transglutaminase is used for restructuring of meat products, improving organoleptic and structural mechanical properties. It also provides positive economic effect and increases the output of ready-made products. Transglutaminease can be used in making new products as well as low-calorie ones. Reduces or eliminates the use of functional additives.
Due to extra moisture transglutaminase increases the output of ready-made products. It improves quality, structure, softness and elasticity of the batter in bakery products, increases dough elascticity for pasta. Also, it helps you to improve texture when using unriped or unspoiled flour. Moreover, it increases shelf life, slows down staling process, decreases chance of sticking and reduces content of gluten.
OVERVIEW OF INNOVATIVE TECHNOLOGIES IN FOOD INDUSTRY
THE ALPENTAL FILLINGS
Through much research and various experiments, our specialists have reached the ideal taste, col-or, and stable consistency of Alpental fillings. High thermostability of fillings guarantees resistance to heating and baking process (up to 260 degrees Celsius), to the cooling cycle and defrosting cycle (during shock or any other freezing up to -40 degrees or more, as well as during thawing), main-taining the consistency and shape, that are not absorbed into the dough and do not dry out.
Transglutaminase is approved by many countries, including the US, Europe and Japan. It is widely used in molecular cuisine, with the help of Heston Blumenthal, who has popularized this particular ingredient.
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