Prolink B Series

Prolink B Series products are enzymatic preparations based on transglutaminase enzyme (TG). Prolink B
Series TG solutions are specifically developed for emulsified meat products, such as frankfurters, hot dogs,
parisers, mortadella, etc. They help to get a better product quality through improving important rheological
properties of food, including texture, elasticity, and juiciness.

Emulsified Products
(Frankfurters, Hot dogs, Parisers, etc.)
1. Improve texture, better “bite” and “knack”
2. Improve water retention, more juicy products
3. Improve elasticity, better chewiness
Advantages: 4. Improve slice-ability and reduce slicing losses
5. Improve product quality and cost-effective

Raw Materials Chopping Stuffing/Casing Setting Maturing/Heating Sausage

Meatball Products
Advantages: TG

1. Improves texture and elasticity, better chewiness

2. Improves water retention, more juicy products
3. Yield increase by 5-10%
4. Improve product quality and cost-effective
Raw Material Chopping Chopping
（Pork, Beef, Chicken, etc.） （1/2 Ice Water + Ingredients) （1/2 Ice Water + Starch)

Molding Reaction Cooking Freezing Final Products

(45-55℃, 15-20 mins) （Core Temp. 80-85℃）

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