The Stabizym TGL products cover all applications of traditional TG powders, which the company said improves texture, creaminess and final yield in yogurts and cheese products.
The new liquid product has benefits over TG powder, according to Stabizym CEO Dr Stefan Marx.
He said it outperforms TG powders in convenience, efficiency and safety.
“There isn´t a liquid transglutaminase on the market,” Marx told DairyReporter.
“The liquid Stabizym TGL products are ready-to use, without the need of any time-consuming solubilization and without any risk of inhalation of allergenic proteins during sample preparation.
“Stabizym TGL is also stable at room temperature and has not to be stored in tightly sealed packages in the refrigerator to prevent the risk of inactivation of the enzyme by oxygen.”
By simple precise dosing and homogeneous mixing, exactly the activity needed for the intended functionality can be added, leading to a higher efficiency than powders.
Clean label product
According to the company, which was formed in 2017 and started operation in early 2018, a PCT patent application for the production process and the formulation has been filed, although a patent has already been granted in China. Stabizym TGL products are non-GMO, gluten-free and halal- and kosher certified, and fit into the ‘clean label’ trend.
The enzyme is available at different specific TG activities from 100 U/g (Stabizym TGL-D100) up to 1,000 U/g (Stabizym TGL-D1000) and can be delivered in quantities from 0.5 L to 25 L.
Marx said the products contain a specific natural yeast extract inactivating an intrinsic milk TG inhibitor, making it more efficient for dairy application. TGL-D1000 is a high concentrated type for texture improvement of yogurt and cheese.
As with all bacterial transglutaminases, Marx said, Stabizym TGL catalyzes the inter-and intramolecular crosslinking of proteins, in dairy processing the caseins and whey proteins, as the main components for textural properties of milk.
However, as opposed to powdered enzymes, liquid TG can be easily and precisely added to the milk where it is directly homogenously dissolved.
Reduced need for solids
Marx said that, generally, TG improves texture, water-holding capacity and gel strength in cheese and yogurt products, and can increase product yield and cost-efficiency.
By using TG, Marx said, the addition of solids, e.g. protein powders or stabilizers to obtain desired mouthfeel, creaminess or gel strength, could be reduced or an undesired syneresis effect in set-type yogurts avoided.