Transglutaminaze enzyme

TG is a safe food enzyme which has been utilized in Europe for more than 15 years and approved in numerous other regions, including, but not limited to, U.S.A., Canada, Brazil, Japan, Korea, China and Thailand. Technologies of TG are used in processed meat/fish, combined quality meat/fish products, dairy products and bakery products.

TG is active within a wide pH range (pH 5-8). It is stable up to a temperature of 40℃.Above 75℃the enzyme looses its activity within a few minutes if used at usual dosages. The use of the TG offers various benefits to food companies and final consumers.

In bakery and milk products, it improves texture.

In process meat products, such as emulsified sausage and cooked ham, it improves texture and increases connectivity, thus decreasing loss during manufacturing process.

In meat and fish, it enables combining quality parts of meat/fish, decreasing loss and waste, and consequently reducing pricing of the final products.

It also replaces binding agents such as salt, allowing consumers to benefit from a lower salt intake.Because there is no technological function in the final products, TG is legally to be assessed as a processing aid, not as a food additive in many countries.