| SensiCraft® 4 | ChainCraft | SensiCraft® 4 is a high-purity butyric acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The butyric acid is naturally produced through non-GMO fermentation of pla...展开 SensiCraft® 4 is a high-purity butyric acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The butyric acid is naturally produced through non-GMO fermentation of plant-based food residues at the ChainCraft facility and adheres to stringent quality standards. This biobased product possesses a moderate level of acidity and is characterized by the distinctive aroma of butyric acid. SensiCraft® 4 is purified with cutting-edge technologies resulting in a clear liquid of very high purity. 收起 | |
| SensiCraft® 5 | ChainCraft | SensiCraft® 5 is a high-purity valeric acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The valeric acid is naturally produced through non-GMO fermentation of pla...展开 SensiCraft® 5 is a high-purity valeric acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The valeric acid is naturally produced through non-GMO fermentation of plant-based food residues at the ChainCraft facility and adheres to stringent quality standards. This biobased product possesses a moderate level of acidity and is characterized by the distinctive aroma of valeric acid. SensiCraft® 5 is purified with cutting-edge technologies resulting in a clear liquid of very high purity. 收起 | |
| SensiCraft® 6 | ChainCraft | SensiCraft® 6 is a high-purity caproic acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The caproic acid is naturally produced through non-GMO fermentation of pla...展开 SensiCraft® 6 is a high-purity caproic acid without sensory off-notes, derived from renewable materials for direct use in foodstuff or conversion into specific sensory ingredients. The caproic acid is naturally produced through non-GMO fermentation of plant-based food residues at the ChainCraft facility and adheres to stringent quality standards. This biobased product possesses a moderate level of acidity and is characterized by the distinctive aroma of caproic acid. SensiCraft® 6 is purified with cutting-edge technologies resulting in a clear liquid of very high purity. 收起 | |
| Transglutaminase TG-B | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel s...展开 Transglutaminase TG-B is an enzyme preparation. It improves the final texture of products, increases juiciness in products, increases water retention capacity, and does not contain allergens. In addition, it reduces processing loss and increases the gel strength of products. This product is specially designed for ham, bacon, sausages, salami, meatballs, and other meat products. 收起 | |
| Transglutaminase TG-F | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increas...展开 Transglutaminase TG-F is a transglutaminase that is used as an additive in baking applications. It improves the resistance of dough to stretching, particularly of yeast dough made from wheat flour. It also helps improve gas retention in the dough, increases stability of the shaped dough, and improve pore structure in the crust. This product is specifically designed for the flour industry. 收起 | |
| Transglutaminase TG-GB | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce str...展开 Transglutaminase TG-GB is a transglutaminase used specifically for meat. It is a functional formula with the ability to cross-link proteins. It is delicately designed to restructure muscle food for good manufacturing practice. This product can produce strong bonds between two pieces of meat, allowing small, quality pieces to be reformed into standard sized products with added value. TG-GB is available as a powder or as a slurry. 收起 | |
| Transglutaminase TG-K | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by...展开 Transglutaminase TG-K is an enzyme preparation designed for the fish industry. It improves the elasticity and firmness of the product, is easy to handle, has no influence on flavor, helps increase the gel strength of products, and offers strong binding by natural cross-linking of protein molecules. It also increases water retention and facilitates the incorporation of mechanically deboned fish into standardized portions with high added value. This product is recommended for fish and other seafood products such as surimi and surimi-based products, fish balls, and more. 收起 | |
| Transglutaminase TG-M | Taixing Dongsheng Food Science & Technology | Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness o...展开 Transglutaminase TG-M is a transglutaminase that is specifically designed for cheese. It increases the yield of curd in the cheese manufacturing process and has the potential to capture more protein from the whey. It improves the elasticity and firmness of the product and increases the taste method. This product is recommended for cheese and other dairy applications. 收起 |
