Industrial Process
Uses enzymes (e.g., transglutaminase, laccase) to cross-link proteins, mimicking meat texture.
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Enzyme for bonding proteins — restructured meat, seamless joins
Single-source NZ honey — glazes, finishing, antimicrobial properties
Natural hog casings for fresh and cured sausages
High-protein flour essential for proper sourdough gluten development.
Enzymes catalyze covalent bonds between lysine and glutamine residues in proteins (e.g., pea, soy, wheat gluten). Process typically operates at 40–60°C for 15–120 min, pH 5.0–8.0. Protein concentration: 10–20% w/v.…
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