Enzimas

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

 

Molecular crosslinks mediated by 57 transglutaminase can positively modify physicochemical and nutritional characteristics of 58 proteins in terms of changes of thermal stability, water solubility index, water holding capacity 59 (WHC), emulsifying activity, gel strength, elasticity, viscosity, allergenicity, and antioxidant 60 activity (Fu et al., 2012; Tsevdou et al., 2013b; Yayli, Turhan, & Saricaoglu, 2017; Gharibzahedi 61 & Chronakis, 2018; Gharibzahedi et al., 2018; Yuan et al., 2018).

What edible chemical could be used to increase the gelling of Custard?

You can try using the enzyme transglutaminase. This enzyme can work during refreigeration (12 to 24 h) or during the mixing and cooking process (40-60 ºC) but avoids temperature above 70 ° C. Sorry, I have no samples to send. You can write to Ajinomoto asking for free samples.


As Mr Ramrez said yes Tgase is powerful crosslinker but it need a proteinous medium, so you must have geleing agent like gelatine in your formulation.
And Try MP tgase, which is more general and also restricts high acidification.

In ajinomoto try to contact Mr.Ishida Rikiya , He can help you easily.