About This Product
TGPro™-Veg Enzyme for use in making plant based cheeses
Description:
Transglutaminase is a widely used natural enzyme produced by the fermentation of Streptoverticillium Mobaraense
that binds the natural protein sources of food, improving the texture and reducing costs without additional additives or extra powder proteins.
Application:
Vegan Proteins: Soy protein, pea protein, quinoa protein, lentil protein, edamame protein, etc.
• Helps maintain shape and texture after fermenting
• Improves properties
• Increases water retention
NOTE; USE PROPER VENTILATION AND PRECAUTIONS when using any enzyme; including Transglutaminase.
Breathing in directly may cause asthma symptoms or breathing difficulties.
TGPro-Veg Enzyme Activity: 100 - 125 u/g
USAGE: You will find this enzyme or similar (i.e. "V-Zyme") as a recommended ingredient by many of the European plant based cheese making pioneers.
You would use when following a recipe calling for 'transglutaminase' or 'v-zyme'.
- add TGPro-Veg Enzyme to WARM nut milk when called for; recipes geneally call for nut milk between about 77F - 100F (25-35C)
- it's recommended to dilute TGPro-Veg Enzyme in a small amount of non-chlorinated warm water before adding to the nut milk; again - recipes should provide this instruction.
- packaged in amber glass bottle with 1ml graduated dropper for easy and safe handling and measurements
Shipping included within the 48 USA states. Puerto Rico, Alaska/Hawaii, International shipping available upon request (steve@thecheesemaker.com).