After 10 years of research in 2007 Dongsheng Bio-Tech (Taixing) Co., Ltd. successfully produced and began to market its product, Transglutaminase, which is generally often abbreviated as TG. With advanced production technology the company located in Taixing city Jiangsu Province - China is one of the largest TG producers in China.

The company, which has ISO 9001:2015, FSSC 22000, BRC certificates and halal certificate from BPJPH (Badan Penyelenggara Jaminan Produk Halal), has succeeded in developing various TG-based products to be applied to various food products. The good product quality, consistency with competitive prices have caused Dongsheng Biotech’s TG products to not only reap success in China's domestic market but have also been successfully exported to many countries around the world.

Transglutaminase is an enzyme that functions as a catalyst in polymerization reactions and the formation of crosslinking in protein molecules, especially between the amino acids glycine and lysine. Commercially TG is produced by fermentation using the microorganism Streptoverticillium mobaraense. Dongsheng Biotech has developed and marketed a variety of TG-based products including:

⦁ Transglutaminase for processed meat products, consists of 3 types , namely :

• Transglutaminase TG-B101, is applied to processed meat products that undergo emulsification process such as meatballs, sausages, luncheon meat and others. The addition of TG-B101 on the products mentioned above will improve the texture and improve suppleness, elasticity, juiciness and slice ability of the final product.
• Transglutaminase TG-GB212, is applied to processed meat products in the form of restructured meat product such as patties, smoked beef, chicken ham and others. The addition of transglutaminase TG-GB212 will improve resilience, slice ability, juiciness and reduce production loss due to damage to the product during slicing.
• Transglutaminase TG-GB312, TG is a product that is better known as meat-glue for functions like adhering pieces of meat forming small pieces to bigger pieces. TG product can be applied to products such as restructured steaks, smoked beef, smoked chicken and others.

⦁ Transglutaminase TG-K Series, is applied to products made from fish, seafood and surimi during the emulsification process such as fish meatballs, shrimp meatballs, fish sausages, and so on. Usability and application methods of TG-K are similar to TG-B101, where the difference is only the types of meat were used.

⦁ Transglutaminase TG-M Series, is applied to products made from milk (dairy food) mainly cheese and yoghurt. The function of the addition of transglutaminase TG-M is to improve texture and flavor and increase the yield of production.

⦁ Tranglutaminase TG-F Series, is applied in bakery products as a paste with the aim to improve the texture, elasticity and increase the volume and improve the quality of the final product.

⦁ Tranglutaminase TG-D Series, to be applied to plant-based products especially for vegetarian foods such as functional protein isolates, chiba tofu, lactone tofu and others.

Product List Transglutaminase Dongsheng Bio-Tech (Taixing) Co., Ltd. – China *)