Sternzym PT 100 FB
- Chemical Family
- Enzymes
Sternzym PT 100 FB 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 fish & Meat products as processing aid.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Meat Poultry & Seafood
Other characteristics
- Brand
- Sternzym
- Functions
- Binder, Texturizing Agent
- Labeling Claims
BSE-free, Nanomaterials-free, Non-GMO, Non-Irritant, TSE-free; BSE-free; Nanomaterials-free; Non-GMO; Non-Irritant; TSE-free
- Certifications & Compliance
- Generally Recognized As Safe (GRAS)
- Origin
- Non-pathogenic microorganisms (GRAS status)
- Markets
- Food & Nutrition
- PACKAGING
Cardboard box with 4x5 kg aluminum bags, 20 kg net - Meat & Fish; 10 x 1 kg MAP bags in carton
- Appearance
- Powder
- Properties
- Increases mechanical strength
- Improves bite
- Covalently links proteins
- Improves temperature resistance
- Ingredient
Sunflower Oil, Maltodextrin, Gelatin, Salt, Trisodium Phosphate
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Boxes
- 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.
- Food Ingredients Features
- High Temperature Resistance
- Non-Irradiated
- Stabilizing
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 | g/100g | §64 LFGB-2h 130°C |
| Mercury Content | max. 0.5 | mg/kg | AAS |
Table 2 of 4
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Transglutaminase | 90 - 110 | u/g | Hydroxamate Assay |
Table 3 of 4
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | max. 10 | cfu/g | §64 LFGB |
| 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 | 907 | kJ/100 g |
| Fat Content | 1 | g/100g |
| Saturated Fatty Acids | 0.05 | g/100g |
| Carbohydrates | 9.5 | g/100g |
| Sugar | 0.7 | g/100g |
| Protein | 42.4 | g/100g |
| Salt (Sodium x 2.5) | 37 | g/100g |
| Sodium Content | 14.8 | g/100g |
