Enzyme Preparations

TG Enzyme (Transglutaminase)

Application:

Meat products: Restructured meat (steak/ham); texture improvement for fish balls, crab sticks and Thai fish cakes.

Dairy products: Gel enhancement for yogurt and cheese.

Function:Significantly improve gel strength, elasticity and water holding capacity; enhance product palatability.

α-Amylase

Application:

Bakery: Improves crumb structure of bread under high humidity conditions.

Noodle products: Extends shelf life of rice noodles and rice vermicelli.

Function:Releases fermentable sugars during baking to promote Maillard reaction; improves crust color and maintains softness throughout shelf life.

Xylanase

Application:

Bakery products: Increase bread volume and improve texture.

Fruit juice beverages: Optimize product texture and clarity.

Function:Replaces chemical emulsifiers; excellent resistance to high/low temperature and acid conditions, optimizing product texture and processing performance.

Feed Enzyme

Application:

Livestock and poultry feed: Low-protein feed for broilers and pigs.

Aquatic feed: Plant protein replacement for shrimp and fish.

Function:Improve feed digestibility and absorption, promote growth and weight gain of livestock and poultry. Reduce nitrogen and phosphorus excretion in manure, suitable for the antibiotic-free breeding trend in Thailand.