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.