AILAZYME® TGD

Texture Improvement and Protein Functionality for Modern Dairy Processing

AILAZYME® TGD solutions are designed for dairy manufacturers working with cultured dairy and cheese systems where texture, viscosity, gel strength, and product consistency are important. The enzyme is used in dairy applications to help improve product structure, support smoother surfaces, and contribute to formulation optimization in yogurt, yogurt drinks, sour cream, and cheese applications.

In selected dairy formulations, AILAZYME® TGD may also support the use of lower solid non-fat content and help reduce or eliminate stabilizer systems, depending on the product type and process design. The enzyme range is available in both powder and liquid formats to match different production preferences.

Applications

Typical Dairy Applications

Yogurt & Yogurt Drinks

Sour Cream & Cultured Dairy

Cheese Applications

• set yogurt

• stirred yogurt

• yogurt drinks

• fermented dairy beverages

• sour cream

• cultured cream products

• creamy fermented dairy systems

• selected cheese applications

• yield improvement programs

• texture optimization in dairy protein systems

Why Dairy Processors Choose AILAZYME® TGD

Improved Viscosity and Gel Strength

Supports stronger dairy protein networks and improved product body in yogurt and cultured dairy systems.

Reduced Dependence on Stabilizers

Can help reduce or eliminate stabilizer systems in selected yogurt and dairy drink formulations.

Better Surface Smoothness and Texture

Helps create smoother dairy textures and more uniform finished products.

Yield and Cost Optimization

Can support improved performance in sour cream and cheese applications, including yield and formulation efficiency benefits.

How AILAZYME® TGD Works

Transglutaminase is an enzyme that promotes cross-linking between proteins. In dairy systems, this helps strengthen the protein network and can improve gel formation, texture, viscosity, and water-holding characteristics depending on the formulation and process design.

In practical dairy applications, this functionality is particularly valuable in yogurt, cultured cream, and cheese systems where product structure, mouthfeel, smoothness, and consistency are critical to final product quality

Quality & Compliance

Produced for the Global Dairy Industry

• Dairy-focused transglutaminase solutions available in powder and liquid formats

• Manufactured according to JECFA and FCC food enzyme specifications

• Technical documentation available upon request

• Suitable for yogurt, cultured dairy, sour cream, and cheese process development

Application Conditions and Technical Support

AILAZYME® TGD is intended for dairy applications and should be selected according to product type, solids level, process design, temperature profile, and desired textural outcome. The powder version is described with dairy dosage guidance of 0.1 to 10 g/kg in the final product and application conditions around pH 4.5–6.5 and 40–62°C, with optimum conditions around pH 5–5.5 and 51°C.

AILAZYME® TGD-L is available as a liquid format for dairy applications with a general dosage range of 0.1% to 0.3% in the final product.

Our technical team can help define the most suitable transglutaminase solution based on:

• yogurt or sour cream formulation

• solids and protein level

• stabilizer reduction targets

• desired viscosity and gel strength

• cheese yield or texture objectives

• preferred dosing format (powder or liquid)

Need Technical Information About AILAZYME® TGD?

Request the Technical Data Sheet and discuss your yogurt, sour cream, or cheese formulation project with our technical team.

We can help identify the most suitable transglutaminase solution based on your dairy application, texture targets, stabilizer reduction goals, and preferred dosing format.