With Streptoverticillium mobaraense as the fermentation strains, Kelong’s Transglutaminase(TG) is produced through liquid deep submerged fermentation and unique refined extraction process.


Application
For Meat (steak, sausage, ham, hambur, bacon, etc)
improve texture, increase elasticity
increase firmness and viscosity
good thermo-stability and liquid retention
subsitute or reduce the use of phosphate or protein ingredients
restructure the cuts of meat into standardized portions
add a high value
boost the production rate

For Fish (surimi, fish fillet, fish ball, fish cake, fish tofu, kamaboko, etc)
improve texture, increase elasticity
increase firmness and viscosity
good thermo-stability and liquid retention
no need to add phosphate/salt or to heat/ freeze for binding
prevent splitting of products and improve slicing

For Dairy (cheese, yoghurt, etc)
reduce the addition of solids, such as skim milk powder, proteins.
improve stability during sto