Transglutaminase (100-2,000 U/g)
Transglutaminase, known to many as “meat glue,” is a transforming enzyme in food applications.
The enzyme can bind proteins, thereby improving the texture of final products by producing cohesive results in meat, fish, and dairy applications.
The ability of manufacturers to find new textures in foods in the form of restructured meat products or creamery dairy formulations increases the market for this enzyme as it develops the quality and versatility that food and industrial applications often require.
