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TG Enzyme: The Magic That Makes Meatballs Taste Better

Time : 2025.03.14 Page View : 244 Author : Alice

Today I'm going to share with you a little secret weapon in the food world - TG enzyme, which can work wonders when making meatballs!

 

TG enzyme, whose Chinese name is Transglutaminase, may sound quite professional. In fact, it has remarkable applications in food processing. When we make meatballs using traditional methods, the resulting meatballs may have a slightly loose texture and are prone to falling apart during cooking. However, with the addition of TG enzyme, things change dramatically!

 

TG enzyme is like a "glue" in the microscopic world. It can catalyze the cross - linking reaction between protein molecules. In simple terms, it binds the proteins in the meatballs tightly together. As a result, the structure of the meatballs becomes more compact, and they are chewy and bouncy when bitten into. Whether they are cooked in a fragrant soup or fried until golden and crispy, the meatballs can maintain their perfect shape and are not likely to break easily.

 

In actual production, only a small amount of TG enzyme is needed, yet it can bring about a qualitative leap. It not only enhances the taste of the meatballs but also increases the yield rate. This is undoubtedly good news for businesses. For ordinary families like ours, using TG enzyme to make delicious meatballs allows our families to enjoy higher - quality food.

If you also love cooking and pursue the ultimate taste, why not try adding TG enzyme when making meatballs? I'm sure you'll be amazed by the wonderful changes it brings. Hurry up and give it a try, and enjoy these chewy and delicious meatballs with your family!


Ahualyn provides natural preservative products: natamycin, nisin and polylysine, as well as various enzyme preparations: papain, bromelain, lactase, xylanase, amylase, etc.

1208, Building B, Huixin 1BC, No. 1 Zhang Bayi Road, High-tech Zone, Xi'an, Shaanxi, China

0086-199 9282 1278

info@ahualyn.com

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