Sternzym PT 100 CAS
- Chemical Family
- Enzymes
Sternzym PT 100 CAS creates new covalent links within proteins and also between different proteins. The enzyme connects residues of the amino acid L-glutamine to the amino acid L-lysine. The enzyme’s formulation acts as general binder and texture improver for meat products as processing
Product families
- Bakery
- Dairy
- Meat Poultry & Seafood
Other characteristics
- Brand
- Sternzym
- Functions
- Binder, Texturizing Agent
- Ingredient Name
- Lactose
- Labeling Claims
BSE-free, Nanomaterials-free, Non-GMO, Non-Irritant, TSE-free, Vegetarian; BSE-free; Nanomaterials-free; Non-GMO; Non-Irritant; TSE-free; Vegetarian
- Certifications & Compliance
- Generally Recognized As Safe (GRAS)
- Origin
- Non-pathogenic microorganisms (GRAS status)
- Markets
- Food & Nutrition
- PACKAGING
Cardboard box with aluminum inliner, 10 kg net.; Cardboard box with 4x5 kg aluminum bags, 20 kg net - Meat; Cardboard box with aluminum inliner, 10 kg net - Dairy
- Appearance
- Powder
- Ingredient
- Lactose, Milk Protein, Transglutaminase
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- Properties - Meat
- Increases mechanical strength
- Improves bite
- Covalently links proteins
- Improves temperature resistance
- Dairy Properties
- Increases yield
- Covalently links proteins
- Improves temperature resistance
- Improves Texture
- Applications - Meat
Portion controlled meat medallions; Standardization and binding of small meat filets and pieces
- Storage Stability
When kept cool and dry in original, sealed packaging activity loss is less than 15% in 12 months The product is susceptible to oxidation and should be used quickly after opening of the package.
Technical data
Table 1 of 4
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 5 | mg/kg | AAS |
| Loss on Drying | max. 14 | — | — |
| Mercury Content | max. 0.5 | mg/kg | AAS |
Table 2 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Transglutaminase | 80 - 125 | u/g | Hydroxamate Assay |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | max. 10 | cfu/g | M. Colif.-Agar 36°C/48h |
| Salmonella | Negative | cfu/25g | §64 LFGB |
| Total Plate Count | max. 50000 | cfu/g | §64 LFGB |
Table 4 of 4
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 1.684 | kJ/100 g |
| Fat Content | 4.4 | g/100g |
| Saturated Fatty Acids | 4.4 | g/100g |
| Carbohydrates | 71 | g/100g |
| Sugar | 64.9 | g/100g |
| Protein | 17.8 | g/100g |
| Salt (Sodium x 2.5) | 0.75 | g/100g |
| Sodium Content | 0.3 | g/100g |
