Yotabio® TG-Pro Meat Binder is a highly functional, food-grade enzyme preparation designed specifically for the restructuring and bonding of raw meat, poultry, and seafood. Utilizing the cross-linking power of Transglutaminase (TG), this specialized blend covalently bonds protein molecules, allowing processors to upgrade meat trimmings, standardize portion sizes, and improve the texture and sliceability of the final product.

Transglutaminase enzyme preparation from Streptomyces mobaraensis that is used to cross-link and bind a variety of proteins including those from meat, fish and dairy.

Natamycin preparation 36,000 - 44,000 ppm (approx. 4%) aqueous dispersion, antifungal agent

Nisin is a natural preservative used in the biopreservation of food. NISIN is a natural additive obtained from the fermentation of a strain of Lactococcus lactis subsp. lactis (non-GMO). Nisin is a natural bactericide, approved by the EU (food additive number E-234), active against a large number of gram-positive bacteria, especially spore forming bacteria such as Clostridium spores, Staphylococcus aureus, Listeria monocytogenes, Bacillus subtilis, etc. NISIN is not active against gram-negative bacteria, yeasts or moulds.

Natamycin, also known as pimaricin (labelled preservative E235), is a chemical, antibiotic and antifungal compound used mainly in the dairy industry. It protects cheese and prevents the growth of fungal species such as yeasts and molds.

FRESHMIX AF is a preserver effective against deterioration of foodstuff such as undesired mold, yeast and fungi which directly affect the product and its quality.