Transglutaminase
Binds proteins, improving texture in meat, fish, and dairy products.
Overview
Transglutaminase, known to many as “meat glue,” is a transforming enzyme in food applications.
The enzyme can bind proteins, thereby improving the texture of final products by producing cohesive results in meat, fish, and dairy applications.
The ability of manufacturers to find new textures in foods in the form of restructured meat products or creamery dairy formulations increases the market for this enzyme as it develops the quality and versatility that food and industrial applications often require.
Key benefits & applications
- Binds proteins, improving texture in meat, fish, and dairy products.
Used across
Transglutaminase: questions buyers ask.
Need more detail? Ask our team or see the enzyme glossary.
Binds proteins, improving texture in meat, fish, and dairy products. It is part of our food enzymes range, which serves applications such as dairy & lactose-free products, cheese making, juice clarification.
Transglutaminase is supplied at 100-2,000 U/g. Tell us the activity you need within this range and we will confirm it on the technical data sheet and the certificate of analysis.
Yes. You can download the Transglutaminase technical data sheet (PDF) from this page. A certificate of analysis is provided for the batch you receive.
Transglutaminase is supplied in 25 kg or 50 kg HDPE drums or in retail pouches, manufactured in our GMP and ISO 9001:2015 certified facility in India. We supply customers in 21 countries; Incoterms and lead time are agreed per order.
Yes. Request a sample through our contact form with your application and destination country, and we will send it with the technical data sheet.
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Tell us about your application and our team will share the technical data sheet, pricing and a sample of Transglutaminase.