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Curdlan

Curdlan
strength (g/cm2) ≥450-650 as per need Loss on drying ≤10% Purity (calculated as Anhydrous glucose) ≥ 80% pH (1% Aqueous Solution)) 6.0- 7.5 Arsenic (ppm) ≤ 2 Pb (As Pb) ≤ 0.5 Ash ≤ 6.0 Total ...

Transglutaminase

Transglutaminase
strength, juiciness of final products > Improve water retention and increase the yield > Improve the cutting ability during slicing process to save the cost. > No influence on flavor Restructured ...
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