Fenlyase™ Transglutaminase, Lipase and Papain

TG activity

40-60units/g

40-65units/g

81-130units/g

Application range

Recommended dosage

Benefits

Meat processing

100 u/g : 0.1-1.5%

 ​

• Combine quality parts of meat/fish
• Improve texture and increase connectivity
• Improve the water retention
• Increase the gel strength
• Decrease loss and waste

Dairy

100 u/g : 0.03-0.05%

 ​

• Improve texture and taste
• Increase the viscosity
• Improve the water retention
• Decrease the precipitation

Enzymatic Activity

               ≥120,000u/g

Application range

Recommended dosage

Benefits

Baking

Brewing and Fruit processing

Dairy

Wine

Meat processing

Fats and oil processing

10,000 u/g: 2-5‰

pH: 6.5-10.5

Temp: 15-40℃

 ​

• Improve texture and flavor
• Improve the nutritional
• Improve the water retention

Activity of enzyme

6000USP Units/mg-60000USP Units/mg

Application range

Recommended dosage

Benefits

Baking

 ​

100,000 u/g : 300-350g/kg

200,000 u/g : 70-100g/kg

 ​

• Keep products fresher for longer
• Improving volume and texture
• Improve flavor
• Enhance tolerance to processingvariations and raw material quality

Brewing and Fruitprocessing

 ​

100,000 u/g : 75-100ml/kg

 ​

• Optimize the brewing process, providing cost reduction opportunities
• Adapt processes to cater for lower quality raw materials
• Increase yield
• Improve filtration
• Improve beer stability, leading to enhanced shelf life.

Dairy

800,000 u/g : 80-100g/kg

 ​

• Consistent, reliable cheese production
• Cheeses with desirable flavors and textures
• Maximum yield
• Intense cheese flavor development.

Wine

200,000 u/g : 90-150g/kg

 ​

• Improve settling, ageing on lees and
• Filtration
• Increase yields, aroma and polyphenol extraction
• Specific aroma and tannin structures for better flavor and mouthfeel
• Removal of undesirable toxic compounds (ochratoxins) and corked and musty taints in finished wines.

Meat processing

150,000 u/g : 50-200g/kg

 ​

• Increase nutritional content
• Improve water retention
• Improve the texture of meat