Ajinomoto
Japanese food and amino-acid group whose ACTIVA® transglutaminase helps food manufacturers improve texture in dairy, meat and other protein foods.
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About Ajinomoto
The Ajinomoto Group is a Japanese food and amino-acid science company. Through its food-ingredient businesses it develops enzyme preparations such as ACTIVA®, a transglutaminase that links proteins together.
In dairy, ACTIVA® is used to improve viscosity, firmness and creaminess in yogurt and fresh cheese; in meat and savoury foods it supports texture and binding.
OriginJapan
Focus at SMPCACTIVA® transglutaminase