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SaporePuro Transglutaminase 250g - Enzyme for Professional Food Applications

Name: SaporePuro Transglutaminase 250g - Enzyme for Professional Food Applications
Brand: SaporePuro
SKU: 536e9d08e8b5dcb1598641fcee3f9deb
Price: 25.09 EUR
Availability: InStock

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Description

Amazon Enzyme to join proteins Transglutaminase SaporePuro is a natural enzyme obtained through microbial fermentation that allows to join and stabilize proteins, improving the compactness and structure of food without altering the original flavour. Wide food applications Ideal for meat, fish, seafood, dairy and innovative gastronomic preparations. Used to create recomposed roasts, compact sausages, fish preparations, surimi, cheese and high protein desserts. Perfect for creative and professional cuisine. Highly appreciated in catering, gastronomy and molecular cuisine to combine different protein ingredients invisibly, creating uniform textures and new culinary textures. Simple and practical dosage. Recommended dosage 8-15 g per kg of food. Can be applied directly in powder or dissolved in water and distributed on surfaces to be joined before assembly. Improves yield and processability Helps achieve more compact and homogeneous preparations, reducing liquid separation and improving processing of protein raw materials in different food preparations.

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€ 25.09

Description (1)

Enzyme to join proteins Transglutaminase SaporePuro is a natural enzyme obtained through microbial fermentation that allows to join and stabilize proteins, improving the compactness and structure of food without altering the original flavour. Wide food applications Ideal for meat, fish, seafood, dairy and innovative gastronomic preparations. Used to create recomposed roasts, compact sausages, fish preparations, surimi, cheese and high protein desserts. Perfect for creative and professional cuisine. Highly appreciated in catering, gastronomy and molecular cuisine to combine different protein ingredients invisibly, creating uniform textures and new culinary textures. Simple and practical dosage. Recommended dosage 8-15 g per kg of food. Can be applied directly in powder or dissolved in water and distributed on surfaces to be joined before assembly. Improves yield and processability Helps achieve more compact and homogeneous preparations, reducing liquid separation and improving processing of protein raw materials in different food preparations.