Enzyme products & solutions
Devoted to achieving higher quality of food
Our Brands
1st powder enzyme preparations
- Transglutaminase powder
- compound emulsifier
2nd liquid
enzyme
preparations
Liquid transglutaminase,
stable at room temperature
3rd aseptic liquid enzyme preparations
- Transglutaminase
- Protein-glutaminase
- α-transglucosidase
- Lactase（GOS）
Functiona protein
Sodium caseinate
Our Products
Transglutaminase (TG)
TG cross-links the protein molecules both intra- and inter-molecularly, forming protein cross-links with a three-dimensional network structure, which gives it higher thermal stability and resistance to mechanical shear.
Protein-glutaminase (PG)
PG catalyzes the deamidation of glutamine residues in proteins to glutamate, improving the solvent form,
thermal stability, acid resistance, emulsification and foaming properties of proteins
α-Transglucosidase （AG）
AG can lower the glycemic index and total calories of plant-based milk, producing the prebiotic IMO.
Lactase (Lact-F, Lact-G)
Lact-F can hydrolyze the lactose content of dairy products to a lactose-free level under neutral conditions.
Lact-G converts lactose into the prebiotic GOS while ensuring that the product is lactose-free. …
More specialty enzymes coming soon
Our solutions
Kinry not only supplies high-quality products but also offers tailored solutions and technical support.
Yogurt
- Stronger water retention
- more stable in room temperature
- smooth taste
Cheese
- Harder structure, more chewy
- Enhanced flavor with butter flavor
- Higher water retention
Plant-based Milk
- Uniform stability
- Creamy taste
- Reduces plant-based undesirable flavors
Meat & Seafood
- Effectively binds and restructures
- Stable under heat and cold
- Preserves natural taste and appearance
Bacon, Sausages & Burger Patties
- Enhances elasticity and firmness
- Improves overall palatability
- Increases water-retention capacity
Send Us A Message
Get In Touch
Address
No. 17, Lane 850, Lanfeng Road, Fengxian District, Shanghai, China
Phone
+86-21-62848104