Dairyzym PT 500 LAC
- Chemical Family
- Enzymes
Dairyzym PT 500 LAC 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 dairy products as processing aid.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
- Dairy
- Desserts & Fruit Preparations
Other characteristics
- Brand
- Dairyzym
- Functions
- Binder, Texturizing Agent
- 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)
- Dosage
The typical dosage is 1-10 Unit per 1 g of milk protein to improve the texture of fresh cheese and yogurt. The addition of caseinate can improve the effect of the transglutaminase. The optimal dosage depends greatly on process conditions and the quality of the raw material and may therefore deviate from the suggested dosage. Finding the optimal dosage for each individual process should be evaluated at actual production sites.
- Origin
Non-pathogenic Streptoverticillium mobaraense (GRAS status)
- Markets
- Food & Nutrition
- Appearance
- Granulated powder
- Properties
- Increases yield
- Covalently links proteins
- Improves temperature resistance
- Improves Texture
- Ingredient
- Maltodextrin, Lactose, Transglutaminase
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Cartons
- 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 3
5 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic Content | max. 3 | mg/kg | AAS |
| Cadmium Content | max. 0.5 | mg/kg | AAS |
| Lead Content | max. 10 | mg/kg | AAS |
| Loss on Drying | max. 14 | g/100g | drying oven; 3h 105°C |
| Mercury Content | max. 0.5 | mg/kg | AAS |
Table 2 of 3
1 row| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Transglutaminase | 450 - 500 | u/g | Hydroxamate Assay |
Table 3 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Negative | cfu/25g | M. Colif.-Agar 36°C/48h |
| Salmonella | Negative | cfu/25g | DIN EN ISO 6579 |
| Total Plate Count | max. 50000 | cfu/g | DIN EN ISO 4833 |
