Transglutaminase Enzyme – 25 KG

Transglutaminase Enzyme is an enzyme that improves texture, structure and functionality in food products by forming cross-links between the amino acids lysine and glutamine in protein molecules. It has a wide range of applications including meat, dairy, bakery and protein-based products.

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Product Features

• Source: Transglutaminase enzyme derived from natural sources, including animals, plants and bacteria.
• Mechanism of Action: Increases structure and stability by forming cross-links between proteins.
• Packaging: 25 kg net weight in cardboard boxes with PE inner packaging.
• Storage: Store in a cool (<25°C) and dry place.

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Application Areas and Advantages of Transglutaminase Enzyme

1. Meat and Seafood Processing

• Protein Binding: Cross-links meat and seafood proteins to improve texture, binding and efficiency.
• Reconstituted Products: Provides an excellent solution for the production of shaped meat products. For example, it allows products such as steaks or minced meat to be held together.
• Textural Improvement: Provides a better mouthfeel and durability.

2. Dairy Products

• Cheese and yogurt: Improves the texture of cheese, providing better elasticity and meltability.
• Cream and Other Dairy Products: Increases the stability of cream-based products and gives them a smooth structure.

3. Bakery Products and Confectionery

• Dough Performance: Improves dough elasticity, resulting in better texture and volume.
• Crumb Structure: Creates a more homogeneous and softer internal structure.
• Confectionery Products: Improves the stability and structure of fillers, creams and gels.

4. Protein Based Products

• Vegan and Vegetarian Meat Alternatives: Cross-links plant proteins to give a meat-like texture and mouthfeel.
• Functional Foods: Enhances nutritional value and textural properties in protein-based products.

5. Food Binding and Coating

• Food Adhesive: Strengthens the structure by joining pieces of meat or other ingredients.
• Coating Agent: Provides better adhesion and crispness in panelized or coated products.

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Highlights

1. Protein Crosslinking: A natural process that improves texture and stability in food products.
2. Better Texture and Structure: Improves the elasticity and durability of products through modification of the protein structure.
3. Wide Application Area: Versatile use in meat, dairy, bakery and plant-based products.
4. Ideal for Functional Foods: Increases nutrient bioavailability and offers improved textural properties.

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Dosage and Usage

• Dosing: The amount of transglutaminase enzyme used may vary depending on the product formulation and desired results. The optimum dosage should be determined by testing.
• Method of Application: Can be added directly to the production line or applied as part of a pre-prepared mix.

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Storage and Shelf Life

• Storage Conditions: Keep in a cool (<25°C) and dry place, away from light and moisture.
• Shelf Life: Under appropriate storage conditions, the activity of the product is maintained for a long time.

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Versatile and Effective Solution

Transglutaminase Enzyme is an excellent tool to improve quality, structure and functionality in the food industry. It delivers superior results in meat processing, dairy, bakery and protein-based products. Being a natural enzyme makes it a reliable and effective solution.

For more information and other enzyme products, please visit our Bakery Enzymes category.