Transglutaminase
Smart Texturizing System
The use of TGase in dairy processing not only improves the yield but also enhances the texture and structural integrity of cheese and yogurts.
By cross-linking proteins, TGase helps to retain more moisture within the protein matrix, which is particularly beneficial for low-fat varieties. This enzymatic treatment can lead to a creamier, more cohesive product that meets consumer expectations for both taste and mouthfeel.
Additionally, the improved moisture retention can make it a more attractive option for both producers and consumers.
Our Portfolio
Yogurt
Significantly increases viscosity and reduces syneresis
Cheese
Increase product yield
Develop a product with better texture
If you’re a food producer struggling to develop a product with better texture, Calza Clemente is delighted to announce you right science-based ingredient which provide you with the golden opportunity to reach texture improvement with cost-effective and sustainable solution.
DairyPro 1600 the new concentrated liquid Transglutaminase formulation has resounding effects on reducing syneresis and increasing viscosity for a broad range of dairy products. DairyPro 1600 can help overcome the challenges in low-fat dairy products.
Your New Easy-to-use solution texturization
- Easy to use
- Label-friendly solution
- Superior quality and safety
- Cost-effective tool to improve texture
