Texture Improvement Solutions
Texture plays a large role in the ability to identify and accept food. No matter what texture you’re trying to achieve, we have a solution.
TEXTURE & MOUTHFEEL
Ajinomoto’s Activa® enzyme preparations offer innovative, stable solutions to help you achieve desirable textural and mouthfeel attributes.
Currently, our enzyme preparations are used in a wide variety of applications including meat, poultry, seafood, bakery, dairy, and much more.
Prepared for any project.
Partner with our experts to find the right ingredients to meet your specific needs. Our R&D team has the lab resources necessary to provide solutions for a wide variety of projects.CONTACT US FOR MORE INFORMATION
|ACTIVA® YG||Specially designed to improve texture, viscosity and yield in a wide variety of dairy applications.|
|ACTIVA® TI||This versatile transglutaminase preparation improves general texture and replaces stabilizers in a variety of food systems.|
|ACTIVA® STG-MS||Delivers necessary structure and cost savings for pasta and noodle applications which endure severe cooking conditions.|
|ACTIVA® RM||Formulated for bonding or building texture in red meat, poultry and seafood pieces.|
|ACTIVA® KS-TS-MH||Specially designed for surimi applications to improve water retention and texture.|
|ACTIVA® GS||With incredible bonding strength and a wider handling window, Activa® GS is the choice for red meat and salmon preparations|
|ACTIVA® BF||Designed for your toughest formulation problems in ham and non-ham marinade applications.|