Industrial
ACTIVA (TG SERIES)
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a. TG Basic Function Transglutaminase (TG), which is widely distributed in nature, is an enzyme with the revolutionary ability to improve the physical properties of various foods containing proteins. TG, an original product of Ajinomoto, is an enzyme that can bind the protein molecules together. Enzymes, which are proteins produced by living organisms, catalyze (speed up without changing themselves) various reactions within living organisms.  |
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b. TG-B water solution/powder sprinkle type for BINDING "Activa" TG-B prevents adverse changes in the texture of retorted products and frozen foods. It is useful to make products that maintain their natural textural properties. "Activa" TG-B water solution type, TG-B powder sprinkle type, "Activa" RM and EB bind proteins through the natural action of the enzyme. "Activa" TG is able to create value-added products that are limited only by your imagination and can even join different species in ways that appear natural.  |
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c. TG-K for surimi products Addition of "Activa" TG-K improves the natural elasticity of Kamaboko (boiled fish paste) and allows the development of kamaboko products with desired textural qualities. Since TG-K acts directly on the protein molecules in fish, it does not alter the natural taste and flavor of the ingredients. "Activa" TG-K can also be used in fish balls. Texture improvement by "Activa" TG-K is a result of the enzyme reaction. Desired physical properties can be created by controlling the "Activa" TG-K addition level, reaction time (setting time), and reaction temperature. It is possible to make firmer and more elastic kamaboko using a longer setting time.  |
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d. TG-S for sausages TG-S significantly improves the gel formation of meats through the crosslinking of protein molecules. Main applications of Activa TG-S: - Increased elasticity for ham and sausages. Easy development of targeted texture. - Prevent splitting of products and improve slicing. - Substitute for polyphosphates in ham and sausages. - Real taste and flavor of the materials are maintained. |
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e. TG-M for noodles "Activa" TG-M improves firmness and elasticity of pasta and noodles products, and helps to maintain these critical texture characteristics over long periods of time. How does "Activa" TG-M improve the quality of pasta and noodles?  How to use "Activa" TG-M in your products?  How much "Activa" TG-M should be added? (per flour weight) Fresh uncooked / Dried pasta and noodles: approx. 0.1-1.0% Cooked (boiled) / Long-shelf-life (retorted pasta and noodles: approx.0.2-2 |
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f. TG Supercurd for beancurds "Activa" TG Supercurd is an enzyme which binds proteins together, drastically improving tofu (soybean Curd) quality. Now you can make tofu of a smoothness and firmness never imagined before. 1. Makes deliciously smooth, firm tofu for better texture, better shape retention and better taste. 2. Makes nigari coagulant (magnesium chloride) easy to use 3. Improves soybean coagulation ability |
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