TGzyme™ is microbial transglutaminase (MTG) isolated from a variant of Streptomyces mobaraensis that forms covalent crosslinks between protein molecules. It is applied in restructured meat to improve their characteristics, such as gelation, water-binding, emulsion stability, purge loss, cooking loss, etc.
• Improve texture, firmness, gelation and water binding
• Natural, Aid-processing
Structured meat and fish.
Transglutaminase has been approved as food aid-processed GRAS enzyme by USA FDA and EU EFSA. The regulations governing the use of transglutaminase vary considerably in the countries in which it is currently approved. It is recommended to use it after ensuring compliance with your local regulations.
Restructured meat texture and appearance, increased hardness
An enzyme applied in structured meat and fish to improve texture and appearance by catalysing the formation of isopeptide bonds between proteins.