What is Biobond® Transglutaminase with Anti-Freeze Protein?

BIobond® TG with Anti-Freeze Protein is a combination of anti-freeze protein and TG Enzymes as main ingredients for food application. Under the reaction of TG enzymes, this revolutionary blend can be dissolved in water and binds with muscle proteins without adding any edible colloid, ensuring clean label requirements from regulators.  

Product Properties

The key features of Anti-Freeze Proteins can effectively inhibit the formation of ice crystal which help maintain the integrity and texture of frozen food products, ensuring a superior sensory experience. By incorporating Anti-Freeze Protein with our transglutaminase enzymes can effectively reduce cellular damage and drip in preserving frozen foods during freezing, storage and thawing, which improve product stability throughout frozen shelf life.

Our Biobond® with Anti-Freeze Protein able to offer superior attributes for:

1. Better Binding Strength

2. Texture Preservation 

3. Better Visual Appearance in Final Product

4. Improved Thawing Loss

5. Higher Water Retention

How Anti-Freeze Proteins works in regulating ice crystals formations?

Our Anti-Freeze Proteins (AFPs) are obtained from North Atlantic deep-sea codfish through a specific enzymatic hydrolysis process. This Anti-freeze proteins (AFPs) processed the abilities to modify the growth of ice, resulting in the stabilization of ice crystals over a defined temperature range and the inhibition of recrystallization.