Hi & Fi Asia-China 2019

Orachorn M.

Food In

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Presentation outline

• Factory visiting TDS/DONGSHENG Biotech

• Transglutaminase (TG)

• Health ingredient and Food ingredient Asia 2019

• Biotechnology area

• Commercial products

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Dongsheng Bio-Tech Co., Ltd.

• 1992 Chondroitin Sulfate, Export to USA

• 2007 transglutaminase (TG) 5,000 tons/year

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Transglutaminase (TG)

• Industrial Transglutaminase is of microbial origin

isolated from bacteria streptomyces mobaraensis

• TG is produced by fermentation of specially

designed non-GMO bacteria.

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• TG cross-links most of the proteins

with lysine (lys) and glutamine (gln)

by covalent bonds.

• TG improves physical properties of

protein in food: structure, texture

and hardness.

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• The reaction time of mTG is directly

related to many variables depend on

dose-rate, pH, temperature and

concentration of substrate.

• It can optimize the equation getting

the best possible technical results.

Transglutaminase – Stability and Reactivity

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Meat processing applications

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Emulsified sausages

Meat products that are emulsified with fat and cooked in a casing

(e.g. frankfurters, hot dogs, etc.)

Fresh and Cooked, injected meat

Meat products that are injected with brines and sold fresh or cooked

(e.g. marinates, cooked ham and shoulders, roasted turkey, chicken

breast, bacon etc.)

Fresh processed meat

Products made from fresh grounded meat or cuts (i.g. meat balls,

burgers, fresh sausages, raw chicken breasts and medallions, etc.)

Dry fermented sausages

Meat products that are dried and fermented (e.g. salami,

pepperonis and semi-dried sausages, etc.)

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0.15-0.25% of the meat mass

Innovative clean label

Free from allergens

Improves the water holding capacity

Slice ability

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Meat processing application

• Phosphate Replacement in meat products

• Injected meat : cooked hams, shoulders, bacon etc.

• 0.2% to 0.6% of the final product weight

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Surimi processing applications

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Restructure Fish

Create value-added fish products from trimmings (through cold

bonding),

Value Added

Reduces the need for the addition of other proteins to Surimi/Fish

balls improving the elasticity and firmness of the product

Fish Balls

Improves texture and elasticity.

Increase gel strength.

Surimi

In low quality surimi products, Transglutaminase enhances

the setting of the gel

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Surimi processing applications

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Dairy applications

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0.02-0.08% on the total amount of milk

0.02-0.08% on the total amount of milk

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Fermentation System

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Drying & Leading Filter Machines

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Manual & Automatic Packaging System

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Quality control for

enzyme activity

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Quality control for enzyme activity

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Quality control for enzyme activity

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Quality control for enzyme activity

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Health ingredient and Food ingredient Asia 2019

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• Probiotic strain

• Culture and Fermentation Starters

• Probiotic products

• Prebiotic

• Microbial products

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Health ingredient and Food ingredient Asia 2019

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Probiotic strain

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Single Strain Probiotics

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Heat-resistant probiotic strain

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• Bacillus Coagulans BC01

• 100% survival in digestive system

• Survival at 50-90OC

• 5% survival rate at 160OC, 2 hr.

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Muti-probiotic strain

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Muti-Probiotic strain

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Probiotic granule

for Immune health

STP3 probiotic

for liver health

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Fermentation starter

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• Streptococcus thermophiles

• Lactobacillus bulgaricus

• Lactobacillus acidophilus

• Bifidobacterium longum

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Probiotic supplement products

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For baby and kids

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Probiotic supplement products

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Probiotic products for beauty

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Probiotic product for improve brain functions

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• Boost and regulate

Dopamine and Serotonin

• Lactobacillus plantarum

PS128

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Probiotic product for improve brain functions

• Increase brain-derived neurotropic factor (BDNF)

• Lactobacillus paracasei PS23

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Probiotic product for weight control

• Metabolicbiotic

• Lactobacillus plantarum K21

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Yeast supplement product

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Fermentation products

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Plant compound preservative

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Natural colorant

• Monascus colorant

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• Spirulina colorant

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Commercial products

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