With Streptoverticillium mobaraense var. as the fermentation strains, Ke Long Transglutaminase is produced through liquid deep submerged fermentation and unique refined extraction process.

Characteristics of products

adhesive force

high PH stability

heat resistance

safe to use

Application

Fish - *improves texture in surimi and fish balls;

     *improves the elasticity and firmness of the product;

     *increases the market value.

Meat - *improves meat properties;

      *restructures meat product;

      *improves the production rate.

Daily - *increases the creaminess and gel strength;

      *reduces the addition of solids;

      *improve cheese texture and production rate.

Bakery - *improves the quality, tastes and appearance of the flour product;

        *improves the functionality in gluten free flours.

Veg -*key part to Chiba Tofu;

     *great helper to food for bionic vegetarian.