box of 10 kg containing 10 packages of 1 kg
ACTIVA® is a line of enzyme preparations developed by Ajinomoto based on transglutaminase, an enzyme that has the ability to polymerize food proteins and improve their characteristics, resulting in technological benefits for the food industry and consumers.  

‍ACTIVA WM is an enzymatic preparation indicated for applications in dairy products, such as yogurts, dairy beverages, cheeses and Petit Suisse.

Benefits

DAIRY &
DERIVATIVES
PETIT SUISSE
• Promotes texture improvement, increases viscosity and creaminess, including products with reduced sugar and fat content.
• Reduces syneresis during the shelf life.  
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Increases the gel stability.
DAIRY BEVERAGE
• Promotes texture improvement, increases viscosity and creaminess, including products with reduced starch, sugar and fat content.
• Reduces syneresis during the shelf life.  
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Increases the gel stability.  
• Better usage of whey.
• Does not require changes to the conventionalproduction process.
YOGHURTS
• Promotes texture improvement, increases viscosity and creaminess, including products with reduced sugar and fat content.
• Reduces syneresis during the shelf life.
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Increases the gel stability.  
• Does not require changes to the conventionalproduction process.
DAIRY DESSERTS
• Promotes texture improvement, increases viscosity and creaminess, including products with reduced sugar and fat content.
• Reduces syneresis during the shelf life.  
• Possibility of cost reduction* by formulation adjustments keeping the product quality.
• Does not require changes to the conventionalproduction process.
CHEESE
• Improves production yield.
• Enables formulation cost reduction for processed cheeses*.
• Improves texture and sliceability.
• Reduces the intensity of proteolysis in semi-aged cheeses.
• Maintains the product's traditional pH, flavor, and aroma.
• Improves raw material utilization.
• Does not require changes to the conventionalproduction process.
*The possibility of the cost reduction will depend on the formulation of the product.

  • Improvement in the viscosity of the final product

  • Control of syneresis during shelf life

  • Maintains pH, taste and aroma -does not change the pH of the product during milk coagulation

Usage Recommendations

The dosage of ACTIVA WM varies according to the type of product and objective desired in each application. Contact us for technical support.

Legislation

In Brazil:
This product complies with Brazilian regulations and is exempt from registration.

Additional Information

Made in Brazil.