Product list

Chemical Name

Transglutaminase

Specification

Application

Transglutaminase (TG) can catalyze protein polypeptides to generate covalent interconnects within and between molecules, thus changing the structure of protein.
In weak gluten or gluten-free systems it is used to increase volume and improve the structure of bread, in frozen dough, it increases dough stability and protects if from damage. In diet industry, it can reduce costs by increasing the cheese yield and improving texture in full-fat and skimmed yoghurt.
Improve the elasticity and taste of the products.

Handing and Safety

Signal: Danger

GHS Hazard Statements: H334: May casue allergy or asthma symptoms or breathing difficluties if inhaled.

Enzymes are proteins. Inhalation of dust or aerosols may induce sensitization and may cause allergic reactions in sensitized individuals. Some enzymes may irritate the skin, eyes and mucous membranes upon prolonged contact.

The product may create easily inhaled aerosols if splashed or vigorously stirred. Spilled product may dry out and create dust. Spilled material should be flushed away with water. Avoid splashing and left over material may dry out and create dust. Wear suitable protective clothing, gloves and eye/face protection, wash contaminated clothes.

Details please see MSDS.

Package

25kgs/carton box (poly layer inside).

Keep in dry and cool conditions below 25oC, avoid sunlight.

MSDS Sheet

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