Start-up company Stabizym introduces liquid transglutaminase formulations

Transglutaminases improve texture, water-holding capacity and gel strength in cheese and yogurt products, and can increase product yield and cost-efficiency.
Transglutaminases improve texture, water-holding capacity and gel strength in cheese and yogurt products, and can increase product yield and cost-efficiency.

Related tags: Dairy

Stabizym GmbH, a German start-up company, has introduced a range of novel liquid transglutaminase (TG) formulations for dairy applications under the label Stabizym TGL.