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Shanghai Dongsheng Food Co., Ltd. aims at the research and development of natural food additives.
Dongsheng' s laboratory and manufacturing facilities are among the world' s best, and our research and development staff members composed of doctors and postgraduates of food science are also the most talented and experienced in the industry. Thanks to their great efforts, our company always takes over the lead in this industry and gains popularity both home and abroad with many new products.
Our company occupies an area of 30, 000 square meters and boasts advanced technology, fine equipment, and a comprehensive control system on the quality of raw materials, semi-manufactured products and end products. The design, control and operation of our manufacturing line follow GMP and HACCP standards. Our clean workshops can ensure the fine quality and security of our products.
After ten-year research and development, now our products - transglutaminase and soybean edible nano cellulose, are occupying the leading position around the world. With advanced technology, our company can provide you with all-round solution for product quality, security and manufacturing cost.
Our success has been built upon technological innovation, quality improvement and customer-oriented focus. Our aim is always to meet our customer' s expectation by exploring different aspects of people' s life
General Information
Transglutaminase ( TG) is an enzyme that is widely distributed in nature and can be found in various forms in plants, animals and microbial. It has an inspiring ability to catalyze ( speed up without changing themselves) the reaction that creates covalent bonds in-between two amino acids ( glutamine and lysine) . It is this cross-linking activity that dramatically modifies physical properties of protein, such as gelation capability, gel strength, viscosity, thermal stability and water retention capability and thus improves the texture, yield, slice ability and greater portion of products containing protein.
Dongsheng Transglutaminase ( DSâ „ ¢ TG) is the calcium independent form that is produced through microbial fermentation.DSâ „ ¢ TG is functional formula based on the Transglutaminase. It offers many possibilities in food processing industry to bring in added value to final food products.
How Does DSâ „ ¢ TG Work?
DSâ „ ¢ TG acts as enzyme to cross-link protein molecules. Any food containing a sufficient level of glutamine and lysine may be successfully acted upon by DSâ „ ¢ TG.
DSâ „ ¢ TG' s is active over a fairly broad range of pH that is typical for many food systems. Its active temperature range is also wide, making it versatile in food process. DSâ „ ¢ TG is denatured when cooking for a period of time. This inactivation temperature can vary with conditions and composition of food systems in which it is being used.
DSâ „ ¢ TG Products
DSâ „ ¢ TG-B - for Ham, sausages, bacon, meatball, salami etc.
DSâ „ ¢ TG-GB201 ( Slurry based) - for Binding fresh meat , Burger patties etc.
DSâ „ ¢ TG-GB202 ( Slurry based) - Binding fresh red meat.
DSâ „ ¢ TG-GB302 ( Powder based) - Binding fresh red meat.
DSâ „ ¢ TG-K - for surimi based products such as fish-ball, fish cake, fish sausages etc.
DSâ „ ¢ TG-M101 - Specially for Yoghurt
DSâ „ ¢ TG-M102 - Specially for Cheese
Dongsheng' s laboratory and manufacturing facilities are among the world' s best, and our research and development staff members composed of doctors and postgraduates of food science are also the most talented and experienced in the industry. Thanks to their great efforts, our company always takes over the lead in this industry and gains popularity both home and abroad with many new products.
Our company occupies an area of 30, 000 square meters and boasts advanced technology, fine equipment, and a comprehensive control system on the quality of raw materials, semi-manufactured products and end products. The design, control and operation of our manufacturing line follow GMP and HACCP standards. Our clean workshops can ensure the fine quality and security of our products.
After ten-year research and development, now our products - transglutaminase and soybean edible nano cellulose, are occupying the leading position around the world. With advanced technology, our company can provide you with all-round solution for product quality, security and manufacturing cost.
Our success has been built upon technological innovation, quality improvement and customer-oriented focus. Our aim is always to meet our customer' s expectation by exploring different aspects of people' s life
General Information
Transglutaminase ( TG) is an enzyme that is widely distributed in nature and can be found in various forms in plants, animals and microbial. It has an inspiring ability to catalyze ( speed up without changing themselves) the reaction that creates covalent bonds in-between two amino acids ( glutamine and lysine) . It is this cross-linking activity that dramatically modifies physical properties of protein, such as gelation capability, gel strength, viscosity, thermal stability and water retention capability and thus improves the texture, yield, slice ability and greater portion of products containing protein.
Dongsheng Transglutaminase ( DSâ „ ¢ TG) is the calcium independent form that is produced through microbial fermentation.DSâ „ ¢ TG is functional formula based on the Transglutaminase. It offers many possibilities in food processing industry to bring in added value to final food products.
How Does DSâ „ ¢ TG Work?
DSâ „ ¢ TG acts as enzyme to cross-link protein molecules. Any food containing a sufficient level of glutamine and lysine may be successfully acted upon by DSâ „ ¢ TG.
DSâ „ ¢ TG' s is active over a fairly broad range of pH that is typical for many food systems. Its active temperature range is also wide, making it versatile in food process. DSâ „ ¢ TG is denatured when cooking for a period of time. This inactivation temperature can vary with conditions and composition of food systems in which it is being used.
DSâ „ ¢ TG Products
DSâ „ ¢ TG-B - for Ham, sausages, bacon, meatball, salami etc.
DSâ „ ¢ TG-GB201 ( Slurry based) - for Binding fresh meat , Burger patties etc.
DSâ „ ¢ TG-GB202 ( Slurry based) - Binding fresh red meat.
DSâ „ ¢ TG-GB302 ( Powder based) - Binding fresh red meat.
DSâ „ ¢ TG-K - for surimi based products such as fish-ball, fish cake, fish sausages etc.
DSâ „ ¢ TG-M101 - Specially for Yoghurt
DSâ „ ¢ TG-M102 - Specially for Cheese
