Product description

Transglutaminase enzyme catalyses the bond formation between free amino acids causing inter- or intra-molecular cross linking in proteins which enhances the color, texture and solidness of the substrate/product. They are of huge significance in food industry and most widely used on soy, casein, gluten, etc.

Some of the common uses of TG enzyme are-
Meat processing:
  • Improves the texture of the meat
  • Improves the meat binding
  • Induces the elimination of phosphates and caseinates
  • Easy slicing
  • Improves the appearance of the product
Fish meat processing:
  • Induces the extra binding and enhances the strength
  • Improves the preservation
  • Improves elasticity and texture
  • Facilitates easy deboning
Bakery:
  • Facilitates bread production from damaged and low   protein  flour
  • Improves performance of gluten free flour
  • Improvement in dough appearance which lasts for  longer time  period
Dairy:
  • Induces the elimination of gelatin
  • Increases the cheese production
  • Increases and improves texture of cheese
  • Increases creaminess into fermented milk products (eg. Yogurt)
Others:
  • Improves the binding in soy product
  • Reduces the risk of heart diseases (added in food supplement)
  • It helps in neutralization of harmful free radicals (added in food supplements)
  • Anti – inflammatory and anti-ageing property used in   

       cosmetics) 

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Specifications

Categories Stabilisers and Thickeners, Binders, Texturisers
Sales markets Western Europe; Eastern Europe; Middle East; Asia; Australia; Africa; Central/South America
Supplied from India
End-Use Categories Bakery; Dairy; Frozen food; Meat & meat products; Seafood

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Transglutaminase Enzyme

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