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- Calle Ricote, S/N - POL INDUSTRIAL LA POLVORISTA, 30500 Molina de Segura Murcia (España)
- + 34 968 38 95 67
- info@daiabiotech.com
Enzybac
Complete solutions
ENZYBAC products are enzymatic preparations based on the transglutaminase enzyme (TG). This product is of microbial origin (Streptomyces Mobaraensis) and doesn’t contain GMOs. It joins the amino acids lysine (Lys) and glutamine (Gln) together, forming a covalent bond.
Advantages
- Improves the texture, elasticity and chewiness of products.
- Increases the juiciness of the product.
- Improves the slicability of the product / reduction of losses in slicing.
- Increases the retention capacity of the product.
- No additives are needed to carry out the reaction.
- Easy to apply.
- It does not alter the taste/flavor of the product.
Categories of products in which it can be applied
Where to use:
Meat-based products, such as sausages, hot-dogs, frankfurters, deli meats, meatballs, hams and cold cuts.
Advantages:
• Total or partial substitution of phosphates
• For use in low-salt products.
• Improves the texture, the “bite” and the “chew”.
• Improves water retention,juicier products.
• Improves elasticity and chewability.
• Improves cutting possibilities and reduces slicing losses.
• Improves product quality.
Where to use: 
Restructured meat-based products, specially designed for restructured bacon and kebabs.
Advantages:
• Improves bonding during cooking.
• Improves slicing.
• Improves the texture, bite and juiciness.
• Helps with the reduction of holes.
• Helps to reduce water and fat losses during cooking.
Where to use: 
Dairy sector (yogurt, curd, quark, cheese, sour cream, etc.). Restructured cheese, Analogue cheese, Vegetable cheese.
Advantages:
• Increase the yield of the curd between 15% and 20%.
• Improves water retention and reduces syneresis.
• Improves the drainage process.
• Improves the texture, stability and cutting of the curd. (e.g. feta cheese).
• Improves blending properties. (e.g. less “fat” in melted cheese).
• Prolong the stability of soft cheese.
• Reduces total solids in the sèrum.
• Improves texture, body, creaminess and mouthfeel.
• Improves the “spoonability” of yogurt.
• Improves water retention and reduces syneresis.
• White surface of yogurt during its shelf life.
• Greater stability during transport.
• It allows you to make low-fat yogurts.
• Maintains a natural taste.
Where to use: 
Fish based products, tuna, salmon, surimi.
Restructured fish
Advantages:
• Total or partial substitution of phosphates.
• For use in low-salt products.
• Improves the texture, the “bite” and the “chew”.
• Improves water retention, juicier products.
• Improves elasticity and chewability.
• Improves cutting possibilities and reduces slicing losses.
• Improves product quality.
Fish based products, tuna, salmon, surimi.
Restructured fish
Advantages:
• Total or partial substitution of phosphates.
• For use in low-salt products.
• Improves the texture, the “bite” and the “chew”.
• Improves water retention, juicier products.
• Improves elasticity and chewability.
• Improves cutting possibilities and reduces slicing losses.
• Improves product quality.Where to use: 
Designed for bakery products, such as bread/box.
Gluten-free products, where the functional absence of gluten must be compensated with other proteins.
Advantages:
• Better quality bread.
• Improve dough elasticity and reduce stickiness.
• Improve the volume and texture of the dough.
• Improve the resilience of wheat flour.
• Improve bread production when using low-protein wheat flour.
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