Application of Transglutaminase in solid yogurt products

Time : 2025.03.14 Page View : 533 Author : Alice

Industry Background

Yogurt has long been enjoyed for its creamy texture and tangy flavor. But did you know that there is a secret ingredient that can enhance the texture and quality of yogurt even further?Enter transglutaminase enzyme, a remarkable substance that has gained attention for its ability to transform ordinary yogurt into a smoother, more appealing product.As the industry continues to innovate and meet evolving consumer demands, transglutaminase enzyme is set to play an even more significant role in shaping the future of yogurt.

Product Introduction

Ahualyn T Series are enzymatic preparations based on transglutaminase enzyme (TG). Ahualyn T Series TG T103 solutions are specifically developed for the dairy sector (milk-based products like yogurt, curd, quark, cheese, sour cream, etc.),By improving the texture, it makes the yogurt more appealing to consumers, creating a pleasurable eating experience.By acting as a binding agent and protein cross-linker, it creates a thicker and creamier product while stabilizing its structure. where they help to get a better product quality through the improvement of important rheological properties of food while allowing clean labeling (E-numbers free) and reduce costs. Moreover, the stabilization properties of transglutaminase enzyme help to maintain the freshness and quality of the yogurt for a longer period, reducing product waste and enhancing customer satisfaction.

Product Formulation

Pure milk --1000g

Yogurt starter --1-2g

White sugar --30g

TG enzyme T103-- 0.3g

Production Process

1. Pour pure milk into a sterilized container, then add sugar and stir until completely dissolved.

2. Add yogurt starter and TG enzyme to the milk and stir thoroughly until the two dissolve completely.

3. Divide the milk into disinfected glass bottles and seal them.

4. Place the glass bottle of the divided milk in the environment of 40-42 ° C for fermentation for about 8 hours (the fermentation temperature and time control is subject to the actual process of the manufacturer, there may be differences).

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