Transglutaminase Enzyme: Revolutionizing Food Production
Discover the power of TG enzyme to enhance texture, binding, and yield across various food applications.
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Transglutaminase (TG) Enzyme
Transglutaminase (TG) is a versatile enzyme that catalyzes the covalent cross-linking of protein molecules. This natural binding ability significantly improves the structure, function, and overall quality of various food products. It is widely recognized for its efficacy in enhancing texture, stability, and sensory attributes in meat, dairy, and baked goods.
- Leverage transglutaminase enzyme for meat bonding to create cohesive and appealing meat products.
- Experience improved texture and water retention in dairy products, such as yogurts, by utilizing food grade transglutaminase powder.
- Benefit from an enzyme preparation for dairy products that enhances viscosity and setting strength.
- Discover how to improve meat texture with TG enzyme, leading to more desirable mouthfeel and product integrity.
Key Advantages of Transglutaminase Enzyme
Enhanced Protein Cross-linking
The strong protein cross-linking capability of TG enzyme allows it to bind small protein fragments into larger molecules, improving overall product structure and reducing breakage.
Reduced Ingredient Usage
This enzyme can reduce the need for traditional binding agents like phosphates and other protein excipients, offering a cleaner label and potentially lower formulation costs.
Ease of Use and Versatility
Transglutaminase is easy to incorporate into various food matrices and does not significantly alter the original flavor profile of the product, making it a versatile tool for food technologists.
Key Applications
Meat Processing
TG enzyme is instrumental in binding minced meats, improving texture, gelation, elasticity, and water retention in products like sausages, meatballs, and reformed steaks.
Dairy Products
In dairy, it enhances the viscosity and firmness of yogurt and cheese, improves water-holding capacity, and can increase cheese yield, contributing to a better final product.
Seafood
It is utilized in seafood processing to agglomerate ingredients for products like fish balls and imitation crab meat, ensuring better texture and cohesion.
Baking
In the baking industry, TG enzyme improves dough stability, elasticity, and volume, leading to better bread and pastry characteristics.