Ailazyme® TGM
Ailazyme® TGM is a transglutaminase preparation for structured meat. Ailazyme® TGM an enzyme preparation for food production, designed for improving physical characteristics of different products. Transglutaminase is an enzyme produced by Streptomyces mobaraensis. This enzyme comes mixed with salt, maltodextrin and sunflower oil as technical aid in order to reduce dust formation during product manipulation.
Properties
- pH Range
- 4.5 - 6.5
Product families
Applications
- Meat Poultry & Seafood
- Food & Beverage Manufacturing
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Ailazyme
- Functions
- Enzyme
- Ingredient Name
- Transglutaminase
- Labeling Claims
- Allergen-free, Halal, Kosher, Non-GMO
- Allergen-free
- Halal
- Kosher
- Non-GMO
- Markets
- Food & Nutrition
- Use Levels
- 10 - 30 ppm (Meat processing)
- Composition
Ailazyme® TGM contains 1-2% enzyme concentrate, maltodextrin remainder.
- Enzyme Type
- Transglutaminase
- Ingredient
- Transglutaminase
- Utilization
Ailazyme® TGM with an activity not less than 125 unit per g has shown to best perform when used under the following conditions given below.; Application; Meat processing; Recommendation; Application at pH 4.5-6.5 and temperature 40–62°C.; Optimum conditions: pH 5–5.5 and temp: 51 °C; The enzyme activity increases with increasing temperature, however, at temperatures above 64°C, the enzyme stability may rapidly decrease.
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Storage Information
Ailazyme® TGM is best stored in the original packaging in a dry place at room temperature the activity loss will be less than 10 % within one year.
- Packaging Information
Ailazyme® TGM is available in 1 kg bags in 20kg boxes.
- Food Ingredients Functions
- Enzyme
- Certifications and Compliance
- FCC Compliant
- FDA Compliant
- GMP
- Generally Recognized As Safe (GRAS)
- Halal
- ISO 22000
- JECFA (FAO/WHO)
- Kosher
- Purity and Regulatory Aspects
The enzyme in Ailazyme® TGM is manufactured to comply with current purity specifications of JECFA (FAO/WHO) and conforms to FCC´s recommended specifications for food enzymes. These specifications encompass heavy metals as well as microbiological characteristics. Ailazyme® TG is GRAS in the USA.
