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Preparation for diary industry which contains translutaminase, an enzyme which catalyzes the reaction of generating G-L bindings and protein cross-linking. This unique property allows modification of the functional properties of proteins, thus significant improvement of the texture of diary products, cohesion and stabilization of gels, as well as limitation of syneresis. The application of the SAPROVIA™ T in production of cheeses increases the possibility of using thermally denaturated whey proteins by engaging them in the clot network, which provides a significant increase of production output, and simultaneous improvement of sensory features of products. The creamy properties and compaction of curd cheese blocks are augmented, the separation of serum is retarded. Products of lower content of fat, thanks to transformations catalyzed by transglutaminase acquire characteristics of sensory full fat products, which enables production of new health friendly products. Transglutaminase is an enzyme naturally occurring in several tissues and systemic fluids of all mammals, in plant cells, fish cells, and in microorganisms. Transglutaminase is a microbiologic enzyme synthesized by the Streptoverticillium mobarense bacterium. Food industry has been using this enzyme since the 1980s, and since then it is increasingly implemented in manufactory of products containing proteins. SAPROVIA™ Y is used as an auxiliary substance in manufactory of fermented diary products, to improve the texture, increase the mechanical resistance, elasticity, and the compactness of clot, as well as to limit the susceptibility to syneresis. SAPROVIA™ T, SAPROVIA™ Y, SAPROVIA™ FORTE ™ VIA SAPR According to the requirements of union law referring to marking of food (EU Act no. 1169 dated 25 October 2011, applicable to informing consumers about food), there is no obligation to specifically list the enzyme components of SAPROVIA™, as this substance is an auxiliary in diary products manufactory. Headquarters: 90-441 Łódź, Al. Kościuszki 103/105, tel.: (+48) 42 630 08 30, fax: (+48) 42 630 08 50 www.saprovia.com Sales Office: 90-416 Łódź, ul. 6 Sierpnia 16, tel.: (+48) 42 633 00 11, fax: (+48) 42 633 16 04 e-mail: [email protected]
Transcript of ulotka a4 saprovia en - P.M.T. Trading Sp. z o.o.saprovia.com/pdf/ulotka_saprovia_en.pdfsignificant...
Preparation for diary industry which contains translutaminase, an enzyme which catalyzes the reaction of generating G-L bindings and protein cross-linking. This unique property allows modification of the functional properties of proteins, thus significant improvement of the texture of diary products, cohesion and stabilization of gels, as well as limitation of syneresis.
The application of the SAPROVIA™ T in production of cheeses increases the possibility of using thermally denaturated whey proteins by engaging them in the clot network, which provides a significant increase of production output, and simultaneous improvement of sensory features of products. The creamy properties and compaction of curd cheese blocks are augmented, the separation of serum is retarded.
Products of lower content of fat, thanks to transformations catalyzed by transglutaminase acquire characteristics of sensory full fat products, which enables production of new health friendly products.
Transglutaminase is an enzyme naturally occurring in several tissues and systemic fluids of all mammals, in plant cells, fish cells, and in microorganisms. Transglutaminase is a microbiologic enzyme synthesized by the Streptoverticillium mobarense bacterium. Food industry has been using this enzyme since the 1980s, and since then it is increasingly implemented in manufactory of products containing proteins.
SAPROVIA™ Y is used as an auxiliary substance in manufactory of fermented diary products, to improve the texture, increase the mechanical resistance, elasticity, and the compactness of clot, as well as to limit the susceptibility to syneresis.
SAPROVIA™ T, SAPROVIA™ Y, SAPROVIA™ FORTE
™VIASAPR
According to the requirements of union law referring to marking of food (EU Act no. 1169 dated 25 October 2011, applicable to informing consumers about food), there is no obligation to specifically list the enzyme components of SAPROVIA™, as this substance is an auxiliary in diary products manufactory.
Headquarters:90-441 Łódź, Al. Kościuszki 103/105,
tel.: (+48) 42 630 08 30, fax: (+48) 42 630 08 50www.saprovia.com
Sales Office:90-416 Łódź, ul. 6 Sierpnia 16,tel.: (+48) 42 633 00 11, fax: (+48) 42 633 16 04e-mail: [email protected]
Diary fermented beverages, cream:- increased gel stability,- limitation of synesthetic properties,- increase of creamy properties,- better organoleptic rheological properties,- possibility to limit stabilizers,- lower allergy-inducing milk protein properties.
Technologies of curd cheese, yogurts and kefir production are based on the use of transgluaminase enzyme, and they are subject to trademark law of Urząd Patentowy RP (patents P.393115, P393113, P393114), and in the case of curd cheese referring to all EU countries, Russia, Ukraine, Belarus and Turkey.
After using the enzymatic preparation Saprovia™ the following effects are achieved: Hard cheese and soft cheese:- significant increase of delivery,- increase of block cohesion,- better cutting properties.
Curd cheese and curd cheese-like products:- significant increase of delivery,- reduction of serum separation,- better sensory features,- decrease of allergy-inducing properties of milk proteins,- increase of nutritional and health promoting values.
Dependence of enzyme ac�vity on temperature
Dependence of enzyme ac�vity on pH
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Milk Milk a�er enzyma�c reac�on
Influence of transglutaminase addi�on on yogurt structure
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Heating forHeating fora short timea short timeHeating fora short time
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Heating ofyoughurtmilk
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99 % DD of β-lg
99 % DD of β-lg
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Influence of temperature and hea�ng �me on the degree of denatura�on
of whey proteins (β-lactoglobulin)
Headquarters:90-441 Łódź, Al. Kościuszki 103/105,
tel.: (+48) 42 630 08 30, fax: (+48) 42 630 08 50www.saprovia.com
Sales Office:90-416 Łódź, ul. 6 Sierpnia 16,tel.: (+48) 42 633 00 11, fax: (+48) 42 633 16 04e-mail: [email protected]
