NewBind Transglutaminase

Product description

Transglutaminase catalyzes the cross-linking of the amino acids lysine and glutamine. This bond is thermostable and physically resistant to stress.
Our NewBind transglutaminase is free of genetic engineering and can be processed in all protein based products, such as vegan, vegetarian, meat, dairy, fish and bakery.
Benefits:

Improve bite, texture and gel strength
Meat, poultry and fish binding
Reduce of ripening time
Reducing of other ingredients
Reducing of water syneresis
Ideal for low fat products
Label friendly declaration
And many more…

Applications:

Cooked sausages / ham
Fermented sausages
Kebab | Gyros
Convenience
Yogurt
Fresh cheese
Ice cream
Surimi
Bread & Gluten-free bakery
Noodles
Vegan products
Other protein based products

Specifications

Sales markets	Western Europe; Eastern Europe; Middle East; Asia; Australia; North America; Africa; Central/South America
Supplied from	Germany
Certifications	Gluten-free; Halal; Kosher; Organic; Sustainable Seafood; Vegan