Cheese Dietary Fiber
TG Prolink D Transglutaminase for Sale
Increases the curd yield by 15% - 20%
Improves water retention and reduces syneresis
Improves texture, stability, and cutting of curd (e.g. feta cheese)
Improves the melting properties (e.g. less"oil off"in melting cheese)
Prolongs the stability of soft cheese
Acefiber Natural Vegetable Fiber Ingredient
High water holding capacity (WHC), in both cold and hot water conditions
Superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in , neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Vegetable fiber ingredient improves production yield
As a reliable food ingredient manufacturer, we can offer types of related products for sale, if you have needs, please contact us.
