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Transglutaminase. Enzyme produced by microbial bio-fermentation. Stabilizes products based on animal proteins that act as glue.
Create a consistent and durable product
Dairy products.
The higher the protein content, the greater the functionality. It loses power in the presence of fats.
Transglutaminase, maltodextrin, sodium caseinate, dextrose.
According to necessity.
0,7/ 2%
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CUU P4N4FP45
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