Transglutaminase (TG): a natural enzyme that improves the texture of the product, reduces the dehydration factor in yogurt, does not affect the taste of the product, increases the efficiency and quality of the product \ In the meat and fisheries industries, this enzyme helps to increase the quality of the product by improving the indicators of strength, elasticity, viscosity, thermal stability and reduction of hydration. In dairy products, it improves texture, as well as reduces the hydration of yogurt and cheese. In the Bakery industry, it is used in products such as bread and confectionery to improve the elasticity of dough.
Supplier: natamycin (anti-mold), anti-yeast - nisin (nizin), antibacterial - potassium sorbate - sodium benzoate - sodium diacetate - natural flavors such as mint - mint - cactus - garlic - shallots - yogurt and cucumber Imported - shallot powder, mpc and wpc protein powders, essential oils: orange, strawberry, lemon, aloe vera, pepper, Indian essential oils, element Supplier of all kinds of edible acids: dry citric acid - juicy citric acid \ r xanthan gum - Isolated soy protein, Lucas Bingham, dry dextrose and aqueous dextrose with pharmaceutical and food grade - xantan - xanthan - Diane Arman Pouya
| Company | دایان ارمان پویا |
|---|---|
| Tel | +98 21-4×××0192 |
| Country | Iran |
| Province | Tehran |
| Address | بلوار فردوس غرب پلاک 22/9 |
